This is the best vegan spinach and artichoke dip ever! It's loaded with spinach, artichoke hearts, lots of garlic, and a creamy cashew sauce. It's not just an appetizer, you can use the dip to make all kinds of delicious meals! Instructions to make it without cashews are also included.
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 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!
Ingredients & Substitutions
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 to add lots of flavor, and of course, loads of spinach and extra artichokes!
- Onion - Yellow, sweet, or red onion can be used. Shallots would be delicious too!
- Garlic - I used fresh garlic, but you could substitute 1-½ tsp of dried garlic.
- Nutritional Yeast - This makes the dip tastes cheesy!
- Dried Seasonings
- Spinach - You could use fresh or frozen. I used frozen because it's easier, but if you want to use fresh, 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.
- Apple Cider Vinegar - You can use white wine vinegar if you don't have apple cider vinegar.
- Lemon
- Cashews - Cashews make the dip SO creamy! You can substitute 1 small head of steamed cauliflower or 1 ½ cups of soaked sunflower seeds for the raw cashews.
- Coconut Milk - You can substitute unsweetened almond milk, oat milk, or cashew milk.
How to Make It
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
You can serve it as a dip or use it as a filling for vegan spinach artichoke lasagna or vegan stuffed shells! I like to serve this vegan spinach and artichoke 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 Freeze It?
Yes, you can freeze the leftover vegan spinach and artichoke dip. Put it in a freezer-safe container in the freezer for 2-3 months.
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.
Recipe Variations
You can use enjoy the recipe just like this or you can use it as a filling in so many different recipes!
- You can spoon the filling into lasagna noodles or zucchini slices and make rollups.
- Use the filling in manicotti tubes, top it with tomato sauce, and then bake it at 375 degrees for 30 minutes.
- Spoon the dip over vegan chicken tenders (I like Gardein seven-grain tenders) or roasted cauliflower steaks for a vegan spin on chicken florentine.
Frequently Asked Questions
It's usually eaten hot, but it can also be enjoyed cold.
Yes! To make a baked spinach artichoke dip, follow the recipe instructions, then pour it into an oven-safe dish, top it with shredded vegan cheese (optional) and bake it at 350 degrees for 30 minutes or until it's hot and bubbly.
Yes, you can make it 1-2 days before you're ready to serve it. 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!
Yes, you can make it without cashews. Sunflower seeds are the perfect replacement! Substitute 1 ½ cups of raw sunflower seeds for the cashews. It will be just as creamy, just make sure to boil the seeds first for 10 minutes and keep blending until the cream sauce isn't grainy anymore.
Success Tips
- You can boil the raw cashews for 10 minutes or soak them for 2-3 hours prior to blending. Doing this will help the cashews to break down easier in the blender and it makes it easier to digest.
- 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.
Want More Vegan Artichoke Recipes?
- Lemon Tahini Zucchini Salad
- Wheat Berry Artichoke Salad
- Lemon Orzo Artichoke Soup
- Creamy Lentil Chickpea Soup
Easy Vegan Spinach Artichoke Dip
Equipment
- Small Pot
- High-Powered Blender
- Large Pan
Ingredients
- 1 ½ cups raw cashews or sunflower seeds
- 2 cups unsweetened coconut milk (I used a carton of coconut milk from the refrigerated section, not a can.)
- 2 tbsp fresh lemon juice
- 1 ½ tbsp raw apple cider vinegar
- 4 tbsp nutritional yeast
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ⅛ tsp nutmeg
- ½ tsp salt (add more to taste)
- ¼ tsp black pepper (add more to taste)
- 3-4 tbsp vegetable broth or water to saute (or oil)
- 1 medium red onion diced
- 3 medium garlic cloves minced
- (2) 14 oz cans artichoke hearts (in water) rinsed, drained, and roughly chopped
- (2) 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 the cashews, 2 cups unsweetened coconut milk, 2 tbsp lemon juice, 1 ½ tbsp apple cider vinegar, 4 tbsp nutritional yeast, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, ⅛ tsp nutmeg, ½ tsp salt, and ¼ 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 until they are soft and translucent. Add the chopped artichokes and garlic and saute for 2-3 minutes. You may need to add more liquid if the pan gets too dry.
- Pour the cashew cream sauce into the pan and stir to combine.
- Lastly, stir in the frozen spinach. 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. Add more salt and pepper to taste.
Notes
- Boil the raw cashews for 10 minutes before blending so they will break down easier.
- Only use unsweetened and unflavored plant milk. If you use sweetened or vanilla-flavored, the dip will taste sweet.
- Store the leftover dip in an airtight container in the fridge for 2-3 days or you can freeze it for 2-3 months.
Making this for my daughter for Christmas. It looks so good. Just wondering when you added the spinach if you squeezed the excess water.
Hi linda! You would still add the spinach at the end if you're using thawed and drained spinach.
Hi there
I am allergic to nuts. Have you found a good substitution for cashews? This recipe looks yummy!
Hello! Yes, you can substitute soaked raw sunflower seeds for the cashews.
I was so excited about this but I can’t eat it, way too much spinach, that’s all I can taste. Luckily my husband has no tastebuds so it won’t completely go to waste. So bummed.
Hello! I'm sorry that you thought there was too much spinach in the spinach dip. You could always make it with less spinach to taste, or maybe a vegan cheese dip would work better for you? I have a delicious vegan queso recipe that doesn't contain any spinach.
Can this be made with almond milk?
Yes, it can! Just make sure the almond milk is unsweetened and not vanilla flavored.
Absolutely Amazing! So rich and creamy! I am having my family cook off and this year is dip. I am going to knock some socks off with this one. Ill let you know if i win.
Thank you, Candy! I hope you win!!
Hi Stacey
I've made this dip as part of the lasagna a few times already. It's excellent, but I have a problem with the way the quantities are defined. I think it would be better if the weights were defined separately from the number of cans. I don't know if the weight provided it total or for each of the cans. I know I must be mistaken in something cos the amount of dip is huge...
Tamar
Hey Tamar! I'm so happy that you like the recipe. The dip does make a large amount, but it's just enough for the lasagna. Did you have any dip leftover after making the lasagna? You said that the weight of the cans next to the amount of cans needed for the recipe was confusing. The recipe calls for TWO 14 oz cans of artichoke hearts in water. Is that what you used? I'd like to help you troubleshoot the issue, so please respond when you can. Thanks!
.... Follow up to my last comment. After making the dip I was spooning it out of the pot and into storage containers when I happened to notice something dark which I pulled out of the dip. It appeared to be part of an aphid! must have been in one of the cans of artichokes. I wish I had known that I should have been looking for those in the artichokes before cooking with them. I'm pretty grossed out and will probably throw away all of the dip now so that was a complete waste of my time and energy and ingredients 🙁
I'm so sorry that happened to you! I've never heard of that happening or thought to even look for aphids in a can of artichokes or I would have made a note of it to warn people. I guess it could really happen with any ingredients but I understand your frustration! I apologize and I hope you give the recipe a try again one day <3
Hardly your fault, is it! Thanks for the recipe, can’t wait to try x
I don't see how that's the fault of the author? Excited to try this! If I find any aphids post cooking to a boiling temperature, I'll be sure to remove them and enjoy anyway!
Thank you, Sarah!