This is the best vegan spinach artichoke dip you’ll ever taste! It’s loaded with spinach, artichokes, garlic, and the creamiest sauce! Vegan & Gluten-free.
I’ve always loved spinach artichoke dip– I mean who doesn’t? It’s the best dip!
I used to only get to enjoy spinach artichoke dip when we would go out for dinner and I would order it for an appetizer. It was definitely a treat food for me because the dairy version was loaded with butter, heavy cream, and cheese. This vegan spinach artichoke dip is, dare I say, even better than the dairy-based dip that I used to love.
I’ve been on a mission to veganize all of our favorite dishes, and this vegan spinach artichoke dip is our favorite so far! It’s better than the original version, it’s loaded with healthy plant-based ingredients, and it’s ready in 30 minutes! You can’t beat it!
How to Make Vegan Spinach Artichoke Dip
Vegan spinach artichoke dip is so easy to make! The first step is to make the super simple cashew cream sauce. Start by boiling the raw cashews for 10 minutes and then carefully drain them. Put the cashews into a high-powered blender along with the unsweetened coconut milk, salt, and pepper. Blend on high until the sauce is smooth and creamy.
Then saute onions, artichokes, and garlic in olive oil over medium heat. Mix in the cashew cream sauce, seasonings, nutritional yeast, apple cider vinegar, and lemon juice to the pan with the sauteed veggies and stir everything together. Lastly, stir in the frozen spinach and let it cook until hot and bubbly. You can eat it as is, use it as a filling for vegan stuffed shells, or you can bake it (top it with vegan cheese) if you like a cheesy crust on top.
How Do You Make Cashew Cream
Cashew cream is so easy to make and it only consists of three ingredients: raw cashews, unsweetened plant milk, and water. After you blend everything together, it’s so creamy and delicious and it’s perfect to use in any recipe that calls for a thick creamy sauce.
The most important part of making cashew cream sauce is to use raw cashews. You want to use raw cashews because you want the natural pure buttery flavor to shine through in the cream sauce. I like the consistency to be a little thick. When the sauce sticks to the back of a spoon you’ll know it’s ready.
I use unsweetened coconut milk or cashew milk in my cashew cream recipe (depending on what I have in the fridge), but you could also try unsweetened almond milk.
From start to finish, this cashew cream spinach artichoke dip takes less than 30 minutes to make! That means, right now, you’re only 20 minutes away from pure creamy vegan spinach artichoke dip bliss! Try it, you know you wanna!
If you make this vegan spinach artichoke dip, please share your picture on Instagram and tag @Stacey_Homemaker so I can see your delicious creation!
Vegan Spinach Artichoke Dip
Ingredients
Cashew Cream -
- 1 1/2 cups raw cashews (Boil for 10 minutes or soak for 2-3 hours)
- 2 cups unsweetened coconut milk (or unsweetened cashew milk)
- 1/2 tsp sea salt (more to taste)
- 1/4 tsp black pepper
Spinach Artichoke Dip -
- 1 Tbsp olive oil
- 1 medium sweet onion, diced
- 3 garlic cloves, minced
- (2) 14 oz cans artichoke hearts in water, rinsed, drained, and roughly chopped
- 4 Tbsp nutritional yeast
- 1 1/2 Tbsp raw apple cider vinegar
- 2 Tbsp fresh lemon juice
- 1/2 tsp paprika
- 1/8 tsp nutmeg
- (2) 10 oz bags frozen spinach
Instructions
Cashew Cream -
- Add cashews, coconut milk, and sea salt to a blender and blend on high until smooth and creamy. Set aside.
Spinach Artichoke Dip -
- Saute the onions in olive oil in a large saute pan over medium heat for 5-8 minutes. Add the chopped artichoke hearts and garlic, saute for 1-2 minutes.
- Add the cashew cream, nutritional yeast, apple cider vinegar, lemon juice, paprika, nutmeg, pepper, and frozen spinach to the pan. Cook for 10-15 minutes, stirring every few minutes until the dip is hot and bubbly.
- Note - If the dip gets too thick while it's cooking add up to a 1/2 cup of low-sodium vegetable broth or water to thin it out.
Notes
- If you don't have or like unsweetened coconut milk you can substitute cashew milk or almond milk instead.
- While the dip is cooking you may need to add vegetable broth or water to thin it out to your desired preference.
Nutrition
I just made this and it’s great! Maybe more garlic next time like another commenter said (:
I’m so glad you liked the recipe, thank you!
How long will the cashew cream last in the refrigerator? I’d like to keep it around. Thank you!
Hi Ashley, I’d say it should be good for 3-5 days. Definitely smell it first before you eat it though to make sure.
Such a great recipe! Thank you! It was a hit as one of our pre-dinner snacks at Christmas. The vegans and non-vegans in my family really enjoyed it. As someone who really does not have a knack for cooking, this was super simple and it tasted great! I’m transitioning into veganism, so my taste hasn’t change much yet but this was very delicious. I may add a little more garlic next time, but I like things on the garlic-y side 😊 Thank you again! Can’t wait to try this dip in the vegan lasagna!
Thank you so much for the feedback and awesome review, I really appreciate it! I’m so happy you enjoyed the recipe! More garlic sounds good to me too =) Merry Christmas!
Wow!!! This looks amazing!!! I put it on my list of meals to do for my Christmas party!!! Can’t wait to try it. 🙂 🙂
I have one question: Is it ok for me to do this in advance, in the morning for example, and serve it later in the evening?
Emma
Hey Emma! Yes, you can make it in the morning and then heat it up later. To keep it saucy, I might add a little water or unsweetened plant milk when reheating it later that day. Enjoy!
Awesome!!!! Thanks!!!!
Can’t wait to try this with your lasagna recipe. I see that the recipe states add frozen spinach. I just need to clarify, Is the spinach added frozen or thawed and drained? If added frozen, the end result is not too watery??
Thank you
Hello! I add the spinach while it’s still frozen (not thawed or drained) and it never turns out watery. I hope you try the recipe, enjoy!
Thank you! I’ll be trying it this weekend!!
Is this possible to make with soy milk, or would it cause a very big difference?
Hi Briana, as long as it’s unsweetened soy milk I think it would be fine. Let me know how it turns out!
This looks so great! I’ve never had dairy free artichoke dip before, in fact – did not even know it’d be possible! Thank you so much for sharing. I can’t wait to try making this at home for the family!
Thank you, Billy! This is one of my favorite recipes, it’s so delicious! I hope your family enjoys it too!
I’m super excited to try this! Do you think it would be ok to freeze half of this for a different time?
Definitely! Enjoy!
This looks so delicious! Excited to try it, thanks for sharing the recipe. 🙂
Thank you! I hope you like it as much as we do!
Going to try this today. Looks delish. I’ve recently been using The New Barn almond milk — unsweetened plain. It only has two ingredients and you can tell by nutritional info that it contains good amount of almonds. Tastes very much like homemade almond milk. It’s in the refrigerated section at Whole Foods. Thanks for the recipe.
That sounds great! Enjoy the recipe, it’s one of our favorites!
Can you make this with Almonds instead of cashews?
No, you need the cashews because that’s what makes it so creamy!
Hello all of your recipes look delicious an healthy! I’m just wondering if you have a calorie count for them?
Just made this and while mine does not look nearly as presentable as yours it’s pretty tasty! I’ve been craving stuffed shells of some sort and have a dairy allergy, these hit the spot! I think next time I will try it with almond milk or cashew milk 🙂 but it doesn’t taste too much like coconut which I am happy with 🙂 all in all thank you!!! I will be trying other recipes if yours 🙂
Hi, Morgan! I’m so glad that you liked it, thank you for letting me know! I bet the shells would be delicious with cashew milk or almond milk too =)
If you try any other recipes please let me know what you think of them!
Stacey, for your cashew cream, are you using coconut milk from a can or coconut milk from a milk carton? I would assume a can for that full fat goodness at the top, but I could be wrong.
Thanks!
I used coconut milk from a carton for this recipe!
I can’t wait to make this, Stacey! I just loved the snaps you took while making it…I was like drooling over those pics, haha! Spinach artichoke is one of my favorite dips, but I haven’t had it in a long while since it’s usually choked full of dairy. You are BRILLIANT for creating this yummy, dairy-free, vegan version that doesn’t look any different than the original! Putting some of these ingredients on my shopping list so I can make this asap!
Thank you, Joscelyn! Spin dip is one of my favorites too, I was craving it so bad but didn’t want to eat all the dairy and fat so it came to be out of desperation!
Squealing! I literally have everything for this! This looks amazing! I love spinach dip but we have gluten and dairy allergies in our family. Now I don’t have to miss it!
Thank you! This spin dip is great for everybody! Enjoy! =)
YUM! This sounds amazing and I’ve pinned for later. I also pinned the pasta idea, because zoodles and sweet potatoes are right. up. my. alley. I can’t wait to try this out next week!! Thanks for the recipe.
Thank you! I love both recipes so much! We just finished the last of the spinach dip and I can’t wait to make another batch!!!
GIRL, you are my hero!! I never knew the deliciousness of spinach artichoke dip growing up but as soon as I did, my body also decided it was done handling even the smallest bit of dairy. This is a must try for me!
That makes me so happy to hear! Spinach dip should be enjoyed by everybody!!! It’s the best! =)
Wait, a healthy spinach and artichoke dip? Like ACTUALLY healthy?! You deserve a Nobel prize for this one. Looks incredible!!!
I think this might be my favorite recipe comment ever!! Thank you so much! =) And yes, it’s actually good for you! Yay!