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
4.92 stars (75 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. Oh bummer. I’m not really sure, I’ve done that before and I couldn’t really take the sweet flavor away. Perhaps try a little fresh lemon juice?

  1. I’ve been making this for years and never left a comment… I’m here now to say this is the best. Even my super picky daughter loves this. She actually begs me to make, especially at holiday time. I just prepped it and will bake it tomorrow before our Thanksgiving guests arrive. 

  2. This sounds and looks amazing! Would I be able to make this a day or two ahead and then take out to bake once ready to serve?

    1. Yes 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.

  3. So good! I did use the marinated artichokes and it worked for me. It set nicely after a few minutes just like I wanted it to. I also added a pinch of smoked paprika before baking it and it added a nice punch to it. Thanks for this recipe!

  4. Delicious dish. I am looking for something to make for Thanksgiving 2021. And I decided to practice this recipe. It turned out wonderful. Vegan The Foods Hwy Rocks!

    1. Thanks for sharing your wonderful and fun review and comments. I’m thrilled you love the dip! Happy holiday cooking!

    1. It won’t work as well, because the cashews will have a hard time breaking down. The creamy mixture will be a bit grainy most likely. It will work, but it’s better with a high powered blender.

  5. Mine came out a bit thicker and thus more dry than I hoped for… possibly because the cashews didn’t break down as much as I had hoped, and maybe also because I blended up the spinach and artichoke too much… Could you give any tips for hope to keep this really creamy?

    1. Hi Katie. This will work best if you have a high powered blender because the cashew mixture needs to get completely smooth. If it doesn’t, it will surely be dry and a bit off. Also, just pulse the spinach and artichokes a few times so they are partially broken down. Don’t blend them in. Hope that helps!

  6. Easy and delicious! Thank you!
    Any suggestions on the best way to omit the artichokes(my mom isn’t a fan of artichokes)?  Would you sub something else or would you adjust the recipe in some way? Thank you- I love your recipes!

    1. I guess you could just add more spinach for a creamy spinach dip? It would probably still taste good. Thank you! So glad you love my recipes. 🙂

  7. This is amazing!!! I made it last night for some friends for Halloween and they had no idea it was vegan! They couldn’t get enough of it either. Thanks Nora for another great recipe! 

  8. 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!

  9. No nutritional yeast on hand…so sad. Is it added for nutritional purposes only? Will omitting it significantly change the taste or texture?

    1. 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!

  10. 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!

  11. 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.

  12. 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?

    1. 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!

      1. 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.

    1. 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!

    1. 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!

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