The Best & Easiest Vegan Spinach Artichoke Dip
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This is the Best & Easiest Vegan Spinach Artichoke Dip! Only 9 ingredients and 30 minutes are needed to make this delicious, crowd-pleasing hot dip. It’s so CREAMY and CHEESY without any sour cream, cheese or even store bought vegan cheese! Gluten Free.
Dips are such a crowd pleaser at a party and spinach artichoke dip is a classic! I love serving this vegan spinach artichoke dip with sliced little bread, like a baguette, or pita chips. It would also be a great dip for carrot sticks, tortilla chips or pita bread.
The BEST thing about this dip is how amazingly creamy, cheesy and delicious it is while being totally dairy free. The second best thing is how easy it is to make!
The third best thing about this vegan spinach artichoke dip? You don’t need any fancy vegan ingredients (like vegan cheese or vegan sour cream) to make it! It’s made with all whole food, simple ingredients that are easy to find. Yay!
How you do make vegan spinach artichoke dip?
First, soak your cashews in very hot water for about 5 minutes. Drain before blending. Preheat the oven to 425 degrees F.
While the cashews soak, saute the garlic and onions for a few minutes, then set aside.
In a high powered blender (like a Vitamix, I love this one!), blend the cashews, unsweetened non-dairy milk, nutritional yeast, lemon juice and salt. Blend until very smooth.
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To the blender, add the sautéed garlic/onions, fresh spinach and artichokes. Pulse a few times to combine, but do not blend! You want to leave it chunky.
It will look like this:
Transfer it to an oven safe dish (I used a 9 inch pie dish). Bake for about 20 minutes, until golden brown on top, warm and bubbly.
Serve warm with sliced bread, chips or vegetable sticks! You can also sprinkle the top with Vegan Parmesan Cheese, if you want. Enjoy!
For more delicious & easy vegan appetizers, try one of these:
The Best & Easiest Vegan Spinach Artichoke Dip
Ingredients
- 1 1/2 cups raw cashews
- 4 cloves garlic
- 1 small onion, diced
- 1 1/2 cups unsweetened non-dairy milk
- 1/4 cup nutritional yeast
- 1 small lemon, juiced (2 tablespoons)
- 1-1 1/2 teaspoons salt
- 4 cups loosely packed fresh spinach
- (2) 14-ounce cans artichokes, drained & rinsed
- Optional: Vegan Parmesan Cheese, for serving
Instructions
- Preheat the oven to 425 degrees F.
- Soak the cashews: Heat up about 3 cups of water in a tea kettle or small pot. Pour the boiling hot water over the cashews and let them soak for 5 minutes. Drain them when ready to blend.
- In a small pan, saute the garlic and onion for 2-3 minutes using either a tablespoon of olive oil or water, until the onion is slightly translucent. Set aside.
- In a high powered blender such as a Vitamix, add the soaked, drained cashews, unsweetened milk, nutritional yeast, lemon juice, and 1 teaspoon salt. Blend until very smooth.
- Now add the cooked onions/garlic, spinach and artichokes. Pulse a couple of times, but do not blend. You want to leave quite a bit of chunky texture! Taste for salt, add more to taste.
- Transfer to an oven safe dish (I used a 9 inch pie dish) and bake for 20 minutes or so until warm, bubbly and golden brown on top.
- Sprinkle with vegan parmesan , if desired and serve with a sliced baguette, pita chips, tortilla chips or vegetable sticks. Enjoy!
Video
Notes
- I like soaking the cashews in hot water for 5 minutes because it's fast, but you could soak the cashews overnight or for several hours.
- Do not use marinated artichokes, as the flavor will overpower the dish. You want to use the canned artichokes in water. OR you can use frozen artichokes, about 3 cups of them. Just defrost before blending.
- This works best with a high powered blender such as a Vitamix, which is what I use. If you try making it with a regular blender or food processor, it will be grainy, not as smooth and creamy. It will still work, but not be nearly as good!
- Use any non-dairy milk you like, but make sure it's unsweetened. I used almond milk.
Nutrition
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178 Comments on “The Best & Easiest Vegan Spinach Artichoke Dip”
Fabulous recipe. Thank you! Can I use artichoke bottoms instead of artichoke hearts?
If you want to I suppose you could. Thanks!
Delish! Followed recipe as given and the dip was amazing!
So glad you loved the dip! Thanks for taking time to share your comments and review!
Hi Nora,
Can I use fresh artichoke? I have just received many artichokes from the farmers market and I would love to try your recipe!
Thank you!
I don’t see why not, but I honestly haven’t had much experience with fresh artichokes.
No nutritional yeast on hand…so sad. Is it added for nutritional purposes only? Will omitting it significantly change the taste or texture?
I hate it when I run out of nutritional yeast. 🙁 It’s added for a cheesy flavor, but I think it’s still quite good without it!
Loved this dip, it was absolutely so delicious!! And cheesy!
I’m glad you loved the dip! Thanks for sharing your review!
Your recipes make me feel like a vegan chef! Another winner! 🏆 This is amazing!
Very fun, Tamekia – I’m glad you love the dip! Thanks for sharing you review!
This is SO good!! I’m not vegan, but I have a lot of food allergies, including dairy, so traditional spinach artichoke dip is obviously out. I made this using goat’s milk from my goat, and it was amazing! The goats milk gave it a slightly goat cheesy flavor, and oh my. It was like eating spinach artichoke dip again!! Thank you!
I’m thrilled you loved the spinach dip! Thank you for sharing your wonderful review!
Could I use tofu instead of cashews?
I haven’t tried it so I’m not sure how it would taste.
Wow this was delicious and addictive. Totally hit the spot. Thank you.
Fabulous recipe!Can this be frozen?
Yes, the dip freezes quite well! Thanks.
I made this for a St Patrick’s day get together and it was a huge hit with everybody!
I didn’t have fresh spinach on hand so I used a block of frozen spinach that I thawed out and then squeezed dry and that worked great.
Thanks for sharing your review, Krystal! I’m glad the dip was a hit!
Hi Nora, I’ve noticed some people in the comments have halved the recipe when they don’t have as big of a group to feed. I was wondering if you had a recommended pan size/cook time to follow if we were to halve the dip recipe?
Sure, you can cut it in half. I’d probably still use a pie dish or a little smaller dish if you have one. You really just bake it until warm and a little thickened, about 10-15 minutes might be enough. Hope that helps and you enjoy it!
Thank you, I made it last night and it was delicious (just like all of your other recipes)! My family loved it, and didn’t even realize it was a vegan version.
I’m so glad your family loved the dip! Thank you for sharing your review, Meghan!
Really great and creamy!! I was worried it’d taste super artichokey but it wasn’t. Can you freeze this?
Hi Dena. It freezes okay but is definitely best fresh. If you have a lot leftover, you can freeze it with pretty good results! Hope this helps! Thank you for sharing!
Um WOW. Easy to make and sooooo delicious. It was surprisingly cheesy too!
So glad you loved it, Christina! Thank you!
Having a hard time getting raw cashews. Can I sub roasted ones and soak to soften?
It should work okay, yes, though you might taste the nuts a bit more since they are roasted. Not the end of the world though, it should still be good!