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Vegan Spinach Artichoke Dip

Vegan Spinach Artichoke Dip is warm, soft, and creamy with a wonderful cheesy flavor! Served warm or at room temperature, it’s a crowd-pleasing easy vegan appetizer served with pita chips, crackers or veggie sticks.

top down view of prepared vegan spinach artichoke dip with items surrounded.

This plant-based spinach artichoke dip recipe is seriously the BEST and so easy to make with only 7 ingredients! Plus, it’s oil and dairy-free, easily customizable, and can be made ahead.

It’s perfect for holiday gatherings, potlucks, game day, movie night, or whenever you’re craving a homestyle warm and creamy dip! It’s the perfect comfort food that’s actually healthy!

I’m super excited to add another fantastic vegan dip to the recipe collection! So without further ado, let’s get to the good stuff!

For another version, check out this Spinach & Artichoke White Bean Dip. It’s delicious too!

top down view of ingredients used to make vegan artichoke spinach dip.

Ingredients You’ll Need

Here’s everything you’ll need to make this easy dairy-free spinach artichoke dip recipe. Tips and substitution ideas for various ingredients are included.

  • Artichoke Hearts – I always buy canned artichoke hearts in brine or water. Frozen works well, too; just let them thaw before chopping. Feel free to add another can!
  • Spinach – Fresh or frozen both work. I bought fresh spinach and steamed it, then roughly chopped it before using it. If using frozen, thaw first and squeeze the excess water.
  • Cashews – Use raw cashews only as they have a neutral flavor. I know cashews can be expensive, but they are amazing and really take the place of cheese, which is about the same cost as cashews. Buying in bulk helps cut the cost. I highly recommend soaking the cashews, even if just for 10 minutes in hot water to really soften them up before blending. If allergic to cashews, try subbing sunflower seeds.
  • Non-Dairy Milk or Water: For the liquids, use cashew or almond milk (or your favorite), just be sure it’s unsweetened and plain. Water works great too. The cashews are so creamy they don’t really need plant milk.
  • Nutritional Yeast or Miso – Nutritional yeast adds a nice cheesy flavor, but if you don’t care for it use 1 tablespoon mellow miso for added umami flavor. And, if you don’t have either on hand, try using 2 teaspoons of dijon mustard instead.
  • Garlic Powder – Added for extra flavor. You can also add a little onion powder.
  • Salt + Pepper – Don’t skimp on the salt, as it brings out all the flavors, and cheese is typically salty, so we want to mimic that as much as possible. Add pepper to taste.
side by side photos showing the process of making the cashew cheese for vegan spinach artichoke dip.

How To Make Vegan Spinach Artichoke Dip

(Note – The full printable recipe is at the bottom of this post)

  • Add the soaked cashews, nutritional yeast, garlic powder, lemon juice, salt and pepper, and liquids to the bowl of a blender and process until nice and smooth, as shown above.
side by side photos showing the process of making healthy vegan spinach artichoke dip.
  • Add the chopped artichoke hearts and spinach to a baking dish, pour the creamy cashew cheese over top, and mix well to coat (shown above). Clean around the sides before baking if you like.
  • Place in the oven and bake at 400 degrees., covered, for 10 minutes, remove cover and bake another 10 minutes. Feel free to keep it covered the entire time, or don’t cover it at all. Use your personal preference.
  • Once pulled from the oven, as shown below, it bakes up thick, creamy, and ready to be devoured!

It’s not too thick, nor too thin, and is just perfect for scooping up with a sliced baguette, crackers, tortilla or pita chips, or vegetable sticks.

This spinach artichoke dip is seriously the BEST, and I know you’ll love it too!

side angle view of prepared vegan spinach artichoke dip with items surrounded.

How To Store Leftovers

  • Refrigerator: Store covered in the fridge for up to 3 – 4 days.
  • Freezer: Spinach artichoke dip is freezer-friendly and can be stored in freezer-safe containers (affiliate link) for up to 2 – 3 months. Let it thaw before reheating.
  • Reheat: Warm in the oven at 375 for 10 – 15 minutes, until warmed through. Or microwave using 30-second intervals, stirring between each interval, until warm. Give a good stir and enjoy!

Making Ahead

Vegan spinach artichoke dip can be made ahead up to 1 – 2 days and kept in the refrigerator until ready to bake. It will taste even better after the flavors have had time to develop!

Serving Suggestions

Serve this spinach artichoke dip with fresh vegetable sticks, crackers, pita chips, bread sticks, tortilla chips, or sliced baguette.

side angle view of prepared vegan spinach artichoke dip with items surrounded.

More Easy Vegan Appetizers!

If you make this spinach artichoke dip recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 18 reviews

Warm, creamy and flavorful this lovely spinach artichoke dip is perfect for just about any occasion and is super easy to make! No sour cream or processed cheeses, just simple whole food plant based ingredients.

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: Serves 10 1x
  • Category: Appetizer, Snack
  • Method: Bake, Puree
  • Cuisine: American
  • Diet: Vegan


Units Scale
  • 1 1/2 cups raw cashews, pref. soaked
  • 24 tablespoon nutritional yeast or 1 tablespoon mellow miso
  • 1 1/2 teaspoons garlic powder or 23 garlic cloves, minced
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon mineral salt, plus more as needed
  • salt + pepper, to taste
  • juice of 1 small lemon or 12 teaspoons apple cider vinegar
  • 1 1/2 cups unsweetened plain almond milk (or your favorite) or water
  • 1014 oz. spinach, frozen or fresh (see notes)
  • 1 can (14oz.) artichoke hearts in brine, drained and finely chopped

To serve

  • sliced baguette
  • pita chips
  • crackers
  • veggie sticks


Preheat oven to 400 degrees F.

Soak Cashews: Soak, covered with 1 inch of very hot water for 5 – 10 minutes to help soften them up so they blend ultra creamy. If you have nut sensitivities, soak the cashews in cool water for 2 – 3 hours to aid in digestion.

Prep: Dice the artichoke hearts and prep the spinach.

Cashew Cheese: Using your favorite blender, add the soaked cashews, nutritional yeast, garlic powder, lemon juice, salt and pepper, and liquids to the bowl and process until nice and smooth, about 3 minutes or so. Taste for flavor, adding more of anything as needed.

Assemble: In a small or medium sized baking dish, add the spinach and artichoke hearts, pour the cashew cheese overtop and mix to combine. Wipe along the rim of the baking dish before baking for clean finish if you like.

Bake: Place in the oven, covered for 10 minutes, remove cover and bake another 10 minutes. Feel free to adjust the cover at any time to your preference (for me, sometimes I leave it covered the entire time).

Serve: Serve as is or give a good stir before serving. This dip is great warm or at room temperature, and is delicious scooped up with a sliced baguette or homemade crusty bread, pita chips, crackers or fresh vegetable sticks.

Would be great with a light dusting of Almond Parmesan too!

Store: Leftovers can be kept in the refrigerator for up to 4 days, in a covered container. Reheat in preheated oven set to 375 degrees for 10 – 15 minutes, or until warmed through.


Spinach: If using frozen, let thaw and squeeze the excess water before using. From fresh, use about 10 oz. , steam the spinach first, give a rough chop, drain any excess water.

Make ahead: Make the recipe as directed, without baking, and place it the refrigerator for 1 – 2 days until ready to bake.

Nutritional values are estimates only. See our full nutrition disclosure here.

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  1. Kelsey smith says:

    I love this recipe! I’m trying to make this for a person with a nut and seed allergy so I can’t use sunflower seeds either. What’s a good substitute for allergies to nuts and seeds? Is there anything else to substitute it with?? Thanks so much!

    1. Julie | The Simple Veganista says:

      Great question, Kelsey! At this time, I don’t have a substitute for seeds. We are so glad you are enjoying the recipe for yourself. Sorry I couldn’t be more help for those with seed allergies.

    2. Jenny Gormley says:

      Silken tofu!!!

  2. Pragya Kansal says:

    I just made this and it was so delicious!!! I also recommend blending in some vegan parmesan cheese with the cashews, and adding diced tomatoes, fresh garlic, and green onion when mixing everything. So good!

  3. I’ve been making this recipe since December 2019 and keep coming back again and again! It’s a staple for anytime guests are by and we want to have an assortment of finger foods/appetizers, and I’m making it today to bring to a Super Bowl party.

  4. is this gluten free? i’ve made it in the past and loved it. i wanted to make it again, but i have a friend who is gluten intolerant so i just want to make sure. thank you!

    1. Julie | The Simple Veganista says:

      Yes, it’s this recipe is naturally gluten-free so you can serve it with ease! Enjoy!

  5. This was delicious! I didn’t have spinach but used some frozen kale. will certainly make it again! thank you!

  6. OMG… Excellent dish! Actually I turned it into a quiche which I ended eating the whole thing by myself (within 5 days).
    I added 1 can of chopped water chestnuts (for crunch) and 2 chopped scallions then just before baking added shredded daiya ( dairy free) mozzarella and cheddar cheese (what I had on hand). This will definitely be a ‘go to’ for brunch in the future. Thank you!

  7. Could this be prepared in a slow cooker?

    1. Julie | The Simple Veganista says:

      Great question, Cherri! At this time, I have not tried it, so I can’t say for sure. If you want to try it, I would combine it all and cook it on low for 2 hours to warm it up, adding additional time as needed. I hope that helps!

      1. Thank you so much for your reply! I’m going to a “slow-cooker pot luck” and I need a recipe.

  8. Haley Curtis says:

    This turned out AMAZING! I soaked the cashews in hot water for about 5min before dumping them into the blender to make the sauce. I also baked covered for 15min and then removed the cover and baked for another 15min and it turned out great. Will be making this again :)

  9. Janine Takasugi says:

    The cashew cream alone is 5 stars! Gorgeous recipe, so simple and I always taste before baking so tweaked seasonings for my palette. Thank you for sharing your creativity with us! (Sorry for the less than polite comments!)

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