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, blend the cashews, unsweetened non-dairy milk, nutritional yeast, lemon juice and salt. Blend until very smooth.
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.
My doctor says no more spinach. Can I substitute something else like kale for instance?
I’ve never tried this with kale, however, I think that it would work. I suggest sautéing or blanching the kale before using in the dip. Happy cooking!
Makes a huge amount. A number of my guests L liked it .i thought it looked quite unappealing when I took it out of the oven~a sort of dirty green brown rather tha a lighter creamy look in the recipe photographs.
A lot left over I Am wondering if I can freeze it ?!?9
Yes, you can freeze it. I wonder if you got the cashew mixture really creamy when you blended? It should look very light and creamy, with spinach and artichokes mixed in. Also, if you blend the spinach and artichokes in rather than just pulse it quickly, it will turn more brown. Thanks!
We use this recipe over and over. So delicious! I often make this to go on wraps in place of hummus or mayo and add all the veggies.
Made this for a family holiday get-together, and it was a hit. People coming back for more and talking about how good it was. Thank you Nora for your reliably stellar recipes!
You are welcome, Julia! I am thrilled that the dip was a hit with everyone at your holiday get together! Thank you for loving my recipes! I appreciate your terrific review! Happy cooking!
This is delicious. I’ve made it several times now and everyone loves it. This time I decreased the nutritional yeast to 1/8 cup (just personal preference) and added about that amount of vegan cheddar shreds that I had on hand. I liked this flavor a bit better, but it’s also great as written. Thanks for another winner, Nora!
You are welcome, Jess! I’m so glad you loved the dip! Thanks for taking time to share your recipe experience and terrific review. Happy cooking!
So easy to make and so incredibly delicious! A big hit for Vegan and non-Vegan family! Recipe measurements are spot on! Must try!
Thank you, Emily, for your stellar review and comments! I’m so glad the dip was a hit! Happy cooking!
I have vegan cream cheese and no cashews. Would I be able to make this recipe subbing the cashews for vegan cream cheese? Any advice would be welcomed!
I’ve never tried it so I’m not sure. A lot of vegan cream cheeses melt into oil when they get warm though, so it may depend on the brand you bought. It really won’t work the same as the cashew cheese mixture though, and will be entirely a different recipe at that point.
Any thoughts about substituting the cashews? Allergies in the family
You can try raw slivered almonds, if family members can have almonds. Sunflower seeds might work okay, but it won’t be quite the same.
Nora you hit a home run once again! So easy and absolutely delicious. Took it for a potluck and it was a total crowd pleaser, could eat that all day long! Thank you.
Is this something that can be made ahead and heated in a crockpot for a work potluck?
Yes, it could.
AMAZING! this was one of the few recipes of yours that I made for Thanksgiving and it was a crowd pleaser ☺️
Could you use water chestnuts instead of artichokes?
You could try it if you want! Sounds interesting.
Would omitting the onion alter this recipe in a significant way? My friend is allergic…
Nope, you can leave it out. Enjoy!
It was the hit of the party!! Thank you for your recipe.
Would you recommend freezing leftovers?
Sure, you could freeze the leftovers. Glad it was a hit!
Would this recipe work in a slow-cooker or crockpot?
I’m sure it would, yes. It just really needs to be warmed up, so it will work fine. Enjoy!
All my non vegan friends loved it and had seconds..making it again..thinking it would be ok to make a day ahead and then just warm up in the oven
Hi Connie. I am glad that everyone loved the artichoke dip! Yes, you can make it a day or two ahead of time, store in the refrigerator, then bake before serving. Enjoy!
Made this twice. First time unsweetened almond milk and second time with unsweetened soy milk.. almond milk one was great. The soy based was awful… I was hoping it wouldn’t make a difference but it was significant. I threw it all in garbage! Don’t make my mistake. It’s a great recipe. A little heavy on nutritional yeast. I used less than 1/4 cup
Interesting… We made it with soy milk and thought it was great! Now I’m going to have to make it with almond milk and see if it’s different!
This is still my go to vegan spinach artichoke. Been making it for parties for YEARS. It’s delicious.
Hi Sarah. I know what you mean, this is still one of my absolute favorite recipes! It’s always great at gatherings! I’m so glad that you are enjoying it! Thank you for sharing your glowing review and feedback!
I love this so much, going to make it for thanksgiving this year! Can we use frozen spinach? If so how much
Sure, you can use frozen spinach. A 10-ounce package will be perfect. Enjoy!
Can’t wait to try this! Can we make the dip the night before, refrigerate it and then put it in the oven the next day?
Hi Elle. Yes, you can make it a day or two ahead of time, store in the refrigerator, then bake before serving. Enjoy!
Funny thing is that we got leftover vegan sour cream. So how could I use this recipe but use sour cream instead? Ditching which ingredients? Thank you!
I would suggest cutting down on the lemon juice and replacing the plant milk with the sour cream, maybe adding a bit of water to thin it out!
I have cashew butter in my pantry, do you suppose I could use that instead of blending cashews?
Unfortunately, it just won’t work the same.