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.

vegan spinach artichoke dip with a piece of bread dipped into it

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!

vegan spinach artichoke dip in a large bowl with a spoon

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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Blending the sauce for vegan spinach artichoke dip

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.

Adding spinach and artichokes to sauce for vegan spinach artichoke dip

It will look like this:

blending vegan spinach artichoke dip in blender

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.

uncooked vegan spinach artichoke dip in a pan

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:

Vegan Cheese Ball

Cauliflower Buffalo Wings

Ultimate Vegan Nachos

5 Ingredient Vegan Queso Dip

vegan spinach artichoke dipped after being cooked with a spoon

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vegan spinach artichoke dip with a piece of bread dipped into it
4.93 stars (77 ratings)

The Best & Easiest Vegan Spinach Artichoke Dip

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.
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 10 servings

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

  1. 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.
  2. 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.
  3. 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!
  4. Use any non-dairy milk you like, but make sure it's unsweetened. I used almond milk.

Nutrition

Serving: 1serving | Calories: 124kcal | Carbohydrates: 8g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Sodium: 410mg | Potassium: 232mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1125IU | Vitamin C: 6mg | Calcium: 68mg | Iron: 2mg
Course: Appetizer, Snack
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. Baked the garlic in Avocado oil.

    I used 3/4 c mayo + 1/2 c almond milk & was extremely happy with the result…love the recipe and will try again! 

  2. OMG! 
    This dip is AMAZING. I didn’t change one thing (which I tend to have to adjust recipes for personal preference). It was a crowd pleaser for non vegan people. I cannot say enough. Easy. Delicious. And very much tastes like any spinach and artichoke dip I’ve ever had before becoming vegan. 

    THANK YOU FOR THIS!
    ♥️

  3. What an excellent recipe! My husband and I really enjoyed it. I used frozen spinach and artichokes. Thank you! =)

  4. I doubled the amount of lemon I put in to add a bit more zing. This recipes was delicious!!!

  5. VEGAN BESTIES, SEPARATED BY QUARANTINE, BROUGHT TOGETHER BY DIP! – My childhood friend and I live across the country from each other and decided to get on zoom and make this dip together. We had a great time following this easy recipe and found it to be delicious. One thing we did differently is added seasoned bread crumbs and broiled for 5 minutes at the end! (for a nice crispy top) Thanks for the recipe!

    1. This is so fun! What a great idea, I love it. I’m so glad you had fun making this over zoom. Thanks!

  6. We are on day three of eating this dip, it makes a lot, ha! It’s so delicious. And I’ve never had non-vegan artichoke dip, so I wasn’t sure what I was hoping to achieve with this recipe. My husband, who has had it, thinks this is AMAZING. It’s so yummy, and nutritious, and I can’t wait to make it again. 🙂

  7. hi! Absolutely love your recipes!! can this be made with only spinach? as I don’t have artichokes and want to avoid a grocery trip. thankssss!! ??

    1. Aw thank you so much! Well, it probably could just for a spinach dip. I’m sure it would still taste good, it will just be missing the chunkiness and flavor of artichokes. 🙂

  8. Just love this dip! Have made it several times and everyone just loves it. It makes quite a lot, so last time I baked this in two dishes (topping each with the vegan parmesan cheese). I served one and froze the other. Both turned out extremely well. I could not tell the difference between the two. The frozen one, when thawed and warmed up, had the same texture and wonderful flavor. This is a winner and has become one of my favorite appetizers to fix! Thank you, Nora!

  9. It was great! I made it as part of a pasta bar sauce option. I had 8 people, and most of them selected this “sauce,” not knowing it was vegan until the end! I it served with whole wheat penne. Next time, I would probably avoid any extra sweetness but not choosing a vidalia onion (I’ d choose a sharper one), or omitting the onion all together and just using some onion powder. I also used some garlic powder in addition to the sauteed garlic, and I used a little less nooch (I don’t love nooch) and more salt than in the recipe. I used unsweetend almond milk, which I think worked well. It was a really great recipe – thanks!!!

    1. I’ve never tested it but it would likely work. It will be a different color though. If you try it, let me know. Thanks!

  10. I almost never comment on internet but I meant to post a comment for you for a while now and today is the day 🙂 I prepared this dip and my 2yrs old son was eating it like crazy, shouting everytime it was finished “more dip, diiiip! Diiiip!”. I’ve already made a few of your recipes and every one of them was a hit. Simple and delicious. Don’t ever stop creating them. – silent fan 😉

  11. This was amazing!! I used frozen spinach because that’s what I had and it still turned out delicious! Thank you!

    1. I haven’t tried anything other than cashews, so I can’t say for sure, but sunflower seeds might work. Soak them really well. It will change the color but they can generally be subbed in recipes like this.

  12. Could this be made in the crock pot? It looks so delicious I was thinking of bringing it to a Superbowl pot-luck!

    1. I don’t see why not! The top won’t brown the same way it would in the oven, but it will work. Perfect Superbowl food!

  13. Holy Wow! Just made this, can’t get over how close it is to original recipes but so much better for you. We Loved it. I only made half the recipe since it’s just two of us and still made a lot!
    Next time I will transfer the sauce to a food processor since my Vitamix doesn’t pulse made it hard to leave veggies chunky. Thank you for another great recipe ?

  14. I just made this dip and my family was so surprised when I told them it’s vegan! It’s absolutely delicious. I also added half a small can of diced green chili’s and it was awesome! Thanks for sharing this recipe!

  15. This is by far the tastiest spinach and artichoke dip recipe I’ve had! I made some homemade breadcrumbs and added on top while baking, and eliminated nutritional yeast because I don’t like the flavor. It was amazing and clean, and lasted for two weeks in the fridge (I made a lot)….maybe could have lasted longer but we finished it by then.

  16. Mine came out a little sweet but only because I did everything you said not to do, not on purpose but because I really love spinach artichoke dip but I wanted mine without dairy and bought the ingredients I thought I needed and then found your recipe, duh right. Lol
    Anyway, I just added some hot sauce and it tastes pretty good not gooey, stretchy cheesy but still a good substitute.
    Thank you.

  17. This dip was amazing! I served it to my guests at Christmas and nobody knew there was no dairy in it. I used unsweetened oat milk and didn’t find it sweet tasting like one of your other reviewers mentioned. Thank you SO much for this recipe!

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