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!
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.
Ali
November 15, 2018 at 9:33 amThis is absolutely amazing! Once again you’ve created a vegan version of a classic. Well done and thank you!
Bella Marin
November 15, 2018 at 1:47 pmThis is SO DELICIOUS ! sometimes vegan and alternative copycat recipes arent quite as good as the real thing (or original) but this takes the cake! Love love love this reicpe! It was a hit with the whole fam
Nora
November 16, 2018 at 9:26 amThank you! I’m so glad you all enjoyed this dip, I agree copycat recipes can be disappointing sometimes but this one is not!
Jennifer
November 21, 2018 at 7:05 amCan you make this ahead of time and bake it just before serving?
Nora
November 21, 2018 at 7:48 amYes you can. Prepare it, then store it in the refrigerator until ready to bake. If it’s very cold you might need to bake it a little longer, maybe 10-15 minutes more.
Linda
December 20, 2018 at 9:26 amHello – I can’t wait to try this. Do you think it would work as a filling for stuffed shells?
Nora
December 20, 2018 at 9:53 amYes I think that would be fabulous! I’ve thought about doing it myself. 🙂
Jennifer Silver
December 27, 2018 at 11:30 amReally enjoyed this recipe! Added some white wine…lol..Might add more garlic next time….
Nora
December 28, 2018 at 6:08 amSounds good! Glad you enjoyed it!
Laurel Dhalla
December 29, 2018 at 9:38 amWe’ve made this recipe a few times this holiday season. It’s easy , healthy and delicious! Everyone loves it!
Nora
December 29, 2018 at 1:09 pmYay! I’m so glad everyone loved it!
Lisa Gardner
December 29, 2018 at 8:52 pmI’m not a fan of nutritional yeast or any cheese flavor. Can I replace it with something else or just omit it?
Nora
December 29, 2018 at 9:04 pmYou could just leave it out.
Erin
December 30, 2018 at 3:22 pmThis was very good…just made it…I might add a bit more nutritional yeast and some tobasco sauce next time around, absolutely delicious!
Willow
December 31, 2018 at 6:43 pmCould I replace the soaked cashews with soaked almonds?
Nora
January 1, 2019 at 5:26 amI’ve never tried it, but it probably would work. I would use raw, slivered almonds if possible. Whole almonds with the skin will make it darker in color and less smooth and creamy. Thanks!
Brian
January 5, 2019 at 8:46 amCan I use coconut milk for the non dairy milk?
Nora
January 5, 2019 at 10:53 amYes you can.
Alicia Jenkins
March 9, 2019 at 3:48 pmOhhh this is so delicious! I used coconut milk and added sriracha for a zip. I served with garlic plantain chips.
Nora
March 10, 2019 at 8:20 amGlad you enjoyed the dip, thanks! Love your additions.
julia
March 12, 2019 at 7:33 amthe canned artichokes i bought are in salt water. would that still work? they arent pickled or seasoned at all. thanks! looks delicious and i cannot wait to try it tonight
Nora
March 12, 2019 at 12:45 pmYes, that should work fine, I’ve used those before and it worked out just fine. Thanks and enjoy!
Anastasia
April 17, 2019 at 5:29 pmOk. Wow. Hello. This is absolutely delicious. And am I missing something or is this kind of healthy?!? Found a keeper thank you SO much I am so pumped for this recipe gonna be making it all the time now =D
Nora
April 17, 2019 at 5:58 pmhaha it is kind of healthy! Amazingly so for how yummy it is. 🙂 Thank you, so glad you found a winner!
Eva Schmidt
May 17, 2019 at 11:14 amAfter reading all these wonderful reviews, I absolutely can’t wait to try it! Might go a little crazy and bake it onto a pizza crust 🙂 thanks for the easy and yummy recipe!
Parie
May 17, 2019 at 8:00 pmThis was very delicious. It made quite a bit, so I used some as a dip, then used the rest (before baking) in lasagna. Oh my! That was the best lasagna I’ve made. My whole family of 8 loved the lasagna & the dip. It was perfect for lasagna, and I’m sure it will be awesome in shells. Thanks for the great recipe!
Lynndel Flack
May 24, 2019 at 2:19 pmHi,
Can I substitute the cashews? I’m allergic. 😕
Nora
May 24, 2019 at 3:57 pmYou could probably substitute raw slivered almonds for the cashews, but I haven’t tried it myself. If you can have almonds, of course! I would just soak them really well in hot water before blending, as they are a little less soft than raw cashews. Thank you!