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.
This is the best vegan artichoke dip I’ve ever made! The taste is spot on and there is NO cashew flavor. I loved how creamy it was before baking it, but after baking it was VERY thick. Any recommendations on how to keep it on the creamy side even after baking? I thought about adding more PB milk, but was worried it would take dilute the flavor so I opted not to add it.
I’m glad you enjoyed it! If you want it less thick, you could just warm it up on the stove to your liking. Hope that helps!
CAN THE DIP BE FROZEN ?
You can freeze it if needed.
Best artichoke spin dip I have ever had!! Vegan or otherwise! It’s amazing cold or warm and super simple to make… thank you!
can this be made in advance of serving to prep for Thanksgiving?
Can you refrigerate and then bake?
You can make it a day or two ahead of time, store in the refrigerator, then bake before serving. Enjoy!
Hi Nora, can’t wait to make this! Planning to make it for Thanksgiving. Can I make it the day before, and then bake it day of?
Yes, you can it it the day before, then bake before serving. Enjoy!
Looooved making this, pls give storage tips and also can it be eaten cold? I actually think cleaning my food processor is so much easier than the vita mix, I also feel that you get more out of your processor and the vitamix always wastes so much more (of whatever I make unless it’s a liquid like almond milk or a smoothie lol) I did however, make this in my vitamix, I think though, if you had a good / strong enough processor, it would prob do the trick. I don’t know where or why Nora thinks/says it’ll be grainy if in processor. Nora what ingredient would result in it being “grainy”? Amazing dip, I recommend and am so glad I made this 🙂 Thanks Nora! <3
I love that you loved it! The Vitamix does a great job of pulverizing and liquifying the cashews, whereas a food processor can leave cashew chunks behind (AKA a gritty-tasting dip!). And yes, it’s still delicious when eaten cold! For storage, keep the dip covered and store it in the fridge for up to 1 week.
I’ve made this true to the original recipe and it’s wonderful! I also made it recently and used white beans instead of cashews (was on a time crunch and store didn’t have raw cashews) and it was still great! The cashew version is thicker and creamier, but the bean version was still a huge it if you’re in a pinch. Love this as an easy and delicious app!
Hi Kate. Thanks for sharing your experience using beans in the dip! I’m thrilled you are loving the recipe! Thanks for sharing your stellar review and feedback!
can I use a food processor instead of vita mix (its hard to clean)
Unfortunately no, a food processor won’t get the dip as creamy, it will be grainy which is not what we want. Funny I find the food processor much more intensive to clean!
This dip goes amazing in a cob loaf!! I baked the bread and dip covered in foil for 5-10 mins, and took the foil off to finish the top. Sensational. Friends questioned if it was really vegan!
Hi Marie! Thanks for sharing your idea! I’m glad the dip was a hit! I appreciate you wonderful review!
Amazingly good dip, thank you! We tested it out with some vegan friends who also loved it. We did find that 1/4 cup nutritional yeast overpowered the other flavors, so now I only add 1 tablespoon which is just right. Also I only add 3/4 cup milk (or water with the same results), because it came out a little runny the first time.
Hi Jenn. I’m thrilled you guys loved the dip! Thank you for sharing your fantastic review!
Insane! I used to LOVE the super unhealthy mayo-based artichoke, spinach & cheese dips & it’s probably what I’ve missed most since going WFPB close to 4 years ago. It’s usually what I’d make & bring to parties just so I could leave a portion of it at home. Today, I cut this recipe in half so hubs & I could taste-test it before making a full batch to bring to a family function tomorrow. It’s SOOOO good that I’m eating too much of the baguette I bought to bring tomorrow. So, they are getting a bean & corn salad instead. I used all cashews for 1st time making this, but I normally like to sub in white beans for half the cashews in cashew-based dishes to cut fat & calories. I bet this would be just as delicious, or almost just as delicious with half cashews & half beans! WINNER!
Wonderful! I’m thrilled you loved the dip! Thanks so much for your review and for sharing your feedback 🙂
This is the only spinach artichoke dip I make. I make this for my husband and me. I freeze half of it prior to baking and pull it out a couple weeks later and bake it. It freezes really well.
I love your idea of freezing half for later! Thanks for your wonderful feedback and review!
I liked the texture of this a lot. The flavor was good, but needs another layer, in my opinion. I saw one recipe added a dash of dijon mustard, so I will try that next time.
Wow amazing and just what I remembered Spinach Artichoke dip to taste like. My cloves of garlic were on the small side so I added more than four. And I added a 1/4 cup more cashews. I was able to use frozen artichokes and frozen Spinach and thawed them like you advised. Thank you so so much for the best dip ever
You are welcome, Miranda! I’m glad the dip was just what you wanted! Thanks for your fantastic review, and for sharing your cooking experience with the recipe!
This is so amazing! I’ve made it twice in the past two weeks. Modified for low fodmap diet and it still had great flavor with the salt, nutritional yeast and lemon. So thankful for this recipe!
Thanks for your great feedback and review! I’m thrilled you loved the dip recipe!
I dont have cans i have the marinated arthichokes from costco, about how many actual artichokes should i use?
Thanks
The flavor might be a little different but they should work fine. I would use about 3 cups drained marinated artichokes for the recipe.
I don’t have a full size high speed blender, and usually use my ninja bullet instead. Since this entire recipe wouldn’t fit in the bullet, could I maybe mix the cashew “sauce”, and then do the rest in batches then hand mix it together? Does that make sense?
Hey Melissa, I would make the full batch of cashew cream first, then pulse in the rest of the ingredients in two or three small batches. Hope this helps!
Tastes delicious! I am so excited to serve this tonight! One question: I did use Vitamix and followed instructions to leave a bit chunky, but I still would like it to be just a bit thicker consistency. Any suggestions on how to achieve that?
Try blending the dip with less milk for a thicker consistency. Start with 1/2 cup of milk, then pulse in a little more until you reach your desired thickness. Hope this helps!
Truly the best! Thank you for this recipe. So impressed.
You are so welcome! Thanks for sharing your awesome feedback!
So yummy! No one could even tell it was vegan! I added the leftover dip to pasta, and it was equally delicious!
Hi Hillary. I’m so glad you loved the dip! Thank you for your terrific feedback, and your great idea for your leftover dip!