This is the best vegan spinach artichoke dip ever! It’s loaded with spinach, artichoke hearts, garlic, and a creamy cashew sauce! This gluten-free and oil-free vegan dip is loved by vegans and non-vegans alike and it’s ready to eat in 30 minutes!
This vegan spinach artichoke dip far exceeds the dairy-based version that I used to love before I was vegan! This savory dip is so creamy, it’s loaded with spinach, artichoke hearts, and the creamiest cashew sauce. It’s absolutely delicious and it makes a great appetizer to share with family and friends. I can also tell you that this gluten-free and oil-free recipe is loved by vegans and non-vegans alike! I always make this dip to bring to family gatherings, for our Thanksgiving dinner, and for Christmas dinner, and everyone raves about it!
What is Spinach Artichoke Dip Made of?
This vegan spinach dip is made from a combination of raw cashews to make it creamy, nutritional yeast to make it taste cheesy, onions and garlic adds lots of flavor, and of course, loads of spinach and extra artichokes!
How to Make Vegan Spinach Artichoke Dip
First, you’re going to make the creamy cashew cream sauce. Start by boiling the raw cashews in water for 10 minutes and then carefully drain the water out and discard it.
Then, make the cashew cream sauce in a high-powered blender. The sauce should be thick enough to coat the back of a spoon (Photo 1).
Next, In a large pan over medium heat, saute the diced onions until translucent. Add the chopped artichokes and garlic and saute for a few more minutes (Photos 2 & 3). Add the cashew cream sauce to the pan and stir it all together (Photo 4).
Lastly, stir in the frozen spinach, mix it together, and let it cook until hot and bubbly. The mixture will continue to thicken as it cooks (Photos 5 & 6).
Serving Suggestions
I like to serve this vegan spinach dip with any of the following dippers:
- Tortilla Chips
- Crackers
- Pita Bread
- Baby Carrots
- Celery Sticks
- Broccoli Florets
- Cauliflower Florets
- Zucchini Slices
- Cucumber Slices
- Sliced Bell Peppers
Can I Make it in Advance?
Yes, you can make this dish up to three days in advance. This is what I do when I make it for the holidays because I like to prep as much food in advance as possible. It’s just as delicious and no one will ever be able to taste a difference!
Can I Bake It?
If you want the dip to have a melted cheesy crust, you can top it with shredded vegan cheese and then bake it at 350 degrees for 30 minutes or until it’s hot and bubbly.
Can I Freeze It?
Yes, you can freeze the leftover vegan spinach dip. Put it in a freezer-safe container in the freezer for up to 2-3 months for the best quality.
When you’re ready to reheat it, put the container in the fridge for 24 hours to defrost. It will be a little watery when you first defrost it, but just give it a good stir to mix it up and the water will evaporate completely when you heat it up. You can warm it in the microwave or in a saucepan over medium heat on the stovetop until it’s warmed through.
Ways to Adapt this Recipe
You can use enjoy the recipe just like this or you can use it as a filling in so many different ways!
- Vegan Lasagna: You can use the spinach dip as the creamy filling in vegan lasagna.
- Lasagna Roll-Ups: You can spoon the filling into lasagna noodles or zucchini slices and make rollups.
- Stuffed Shells: Use the vegan spinach dip as a filling for stuffed shells! (This is our favorite alternative way to eat it!)
- Manicotti: You can use the filling in manicotti tubes, top it with tomato sauce and then bake it at 375 degrees for 30 minutes.
- Vegan “Chicken” Florentine: You can serve the dip over vegan chicken tenders (I like Gardein seven grain tenders) or roasted cauliflower steaks.
Substitutions & FAQ
- Spinach Substitution: You could use thinly sliced kale instead of spinach.
- Apple Cider Vinegar Substitution: You can substitute white wine vinegar for apple cider vinegar.
- Cashew Substitutions: You can substitute 1 small head of steamed cauliflower or 1 1/2 cups soaked sunflower seeds for the raw cashews.
- Coconut Milk Substitutions: You can substitute unsweetened almond milk, oat milk, or cashew milk.
- Can I Use Fresh Spinach? I used frozen spinach because it’s convenient, but you can use fresh spinach too. You’ll need to use (3) 5 oz bags of fresh spinach and make sure to roughly chop it before you add it so it’s easier to eat. If you don’t chop the spinach, it will be big clumps of spinach when you try to scoop it.
- Can I Bake it? Yes! To make a baked spinach artichoke dip, follow the recipe instructions to make it and then you can pour it into an oven-safe dish, top it with shredded vegan cheese (optional) and bake it at 350 degrees for 30 minutes.
Success Tips
- Boiling (or soaking for 2-3 hours) the raw cashews for 10 minutes prior to blending them helps the cashews to break down easier in the blender and makes it easier for your body to digest them.
- Only use unsweetened and unflavored plant milk. If you use sweetened or vanilla-flavored, the dip will taste sweet.
- The dip will continue to thicken as it cooks, so you may need to add more liquid if it gets too dry. It should be very saucy and creamy.
- Store the leftover dip in an airtight container in the fridge for 4-5 days or you can freeze it for a future snack.
Want More Vegan Artichoke Recipes?
Lemon Tahini Courgette Artichoke Salad
Vegan Spinach Artichoke Dip
Equipment
- Small Pot
- High-Powered Blender
- Large Pan
Ingredients
- 1 1/2 cups raw cashews
- 2 cups unsweetened coconut milk (from a carton, not canned)
- 2 tbsp fresh lemon juice (about 1 large lemon)
- 1 1/2 tbsp raw apple cider vinegar
- 4 tbsp nutritional yeast
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/8 tsp nutmeg
- 1/2 tsp salt (add more to taste)
- 1/4 tsp black pepper (add more to taste)
- 3-4 tbsp low-sodium vegetable broth
- 1 medium red onion diced
- 3 medium garlic cloves minced
- (2) 14 oz cans artichoke hearts (in water) rinsed, drained, and roughly chopped
- (3) 10 oz bags frozen spinach
Instructions
- Start by boiling the raw cashews in enough water to cover them by 1-inch for 10 minutes and then carefully drain the water out and discard it.
- Put 1 1/2 cups cashews, 2 cups unsweetened coconut milk, 2 tbsp lemon juice, 1 1/2 tbsp apple cider vinegar, 4 tbsp nutritional yeast, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/8 tsp nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper into a high-powered blender. Blend on high until the cashew cream sauce is smooth and creamy. The sauce should be thick enough to coat the back of a spoon.
- In a large pan over medium heat, saute the diced onions in 3-4 tbsp of vegetable broth until the onions are soft and translucent. Add the chopped artichokes and garlic and saute for 2-3 minutes. You may need to add more broth if the pan gets too dry.
- Pour the cashew cream sauce into the pan and stir to combine.
- Lastly, stir in the frozen spinach. I know it looks like a lot of spinach, but it will all wilt down. Stir it together, and let it cook for 10-15 minutes or until the dip is hot and bubbly. The mixture will continue to thicken as it cooks. If it gets too dry, add a little bit more coconut milk so it's creamy and saucy.
Notes
- Boiling (or soaking for 2-3 hours) the raw cashews for 10 minutes prior to blending them helps the cashews to break down easier in the blender and makes it easier for your body to digest them.
- Only use unsweetened and unflavored plant milk to make the dip. If you use sweetened or vanilla-flavored, the dip will taste sweet.
- The dip will continue to thicken as it cooks, so you may need to add more liquid if it gets too dry. It should be very saucy and creamy.
- Store the leftover dip in an airtight container in the fridge for 4-5 days or you can freeze it for a future snack.
Nutrition
*This recipe was originally posted on 7/11/16, but I updated it with better recipe instructions on 10/10/20.
