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Vegan Spinach Artichoke Dip

This is the best vegan spinach artichoke dip you'll ever taste and it's loved by vegans and non-vegans alike! It's loaded with spinach, artichoke hearts, garlic, and the creamiest sauce! This gluten-free and vegan artichoke dip is so easy to make and it's ready in just 30 minutes! 
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 servings
Calories 354kcal


  • Small Pot
  • High-Powered Blender
  • Large Pan



  • First, you're going to make the cashew cream sauce. Start by boiling the raw cashews in water 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 2-3 tbsp of low-sodium vegetable broth until the onions are 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 it in.
  • Lastly, stir in the frozen spinach, mix it together, and let it cook for 10-15 minutes or until hot and bubbly. I know it looks like a lot of spinach, but it will wilt down a lot and the mixture will continue to thicken as it cooks.


  • Don't skip boiling the raw cashews for 10 minutes prior to blending them because it helps the cashews to break down and boiling the nuts (or soaking for 2-3 hours) makes it easier for your body to digest.
  • Do not use sweetened or vanilla-flavored plant milk, it will make the dip taste sweet instead of savory. My favorite plant milk to use is unsweetened coconut milk (from a carton), unsweetened cashew milk, or unsweetened almond milk. 
  • While you're cooking the spinach dip, you may need to add more liquid if it gets too dry. The dip should be very saucy and creamy.
  • Store the leftover vegan spinach artichoke dip in an airtight container in the fridge for 4-5 days or freeze it for a future snack. 
  • You can eat the dip just like this with chips or veggies, or you can top it with vegan cheese and bake it in the oven at 350 degrees for 30 minutes.


Serving: 1serving | Calories: 354kcal | Carbohydrates: 20g | Protein: 11g | Fat: 28g | Saturated Fat: 13g | Sodium: 512mg | Potassium: 670mg | Fiber: 7g | Sugar: 5g | Vitamin A: 11880IU | Vitamin C: 26mg | Calcium: 156mg | Iron: 5mg