Vegan Spinach Artichoke Dip
This is hands-down the creamiest vegan spinach artichoke dip you’ll ever make, and you'd never guess it's completely dairy-free! A true party platter classic, this easy artichoke dip comes together in just 30 minutes and disappears even faster!
If easy dips and sauces are your thing, you'll love this rich and creamy dip with a hearty texture from spinach and artichokes. Made with simple pantry ingredients and no complicated steps, this dip is perfect for game nights, parties, or whenever you're craving a cozy, crowd-pleasing appetizer - vegan or not!
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Why You'll Love This Recipe
✨ Rich and packed with flavor, the spinach and artichoke dip is everything you love about a classic appetizer, made completely plant-based.
✨ Creamy without dairy. The blended cashews create a velvety base that rivals traditional dips. And it’s wholesome. No mayo, no cream cheese, no processed ingredients.
✨ Not only is this dip dairy-free, but it's also naturally gluten-free. Perfect for those with allergies or dietary restrictions.
✨ Cozy, comforting, and honestly hard to stop eating. Serve it on a cheese board with sweet potato crackers and a crusty easy everyday bread, and watch it disappear faster than you expect.
✨ The recipe is very make-ahead friendly. You can prep this a day early and just pop it in the oven when your guests arrive.
Recipe Ingredients
Cashews: These are the base of our sauce. And the answer to “what to use instead of mayo in spinach artichoke dip?” When soaked and blended, they create a smooth, creamy base that replaces dairy beautifully.
Artichokes: Use the canned or jarred kind (drained and rinsed). They bring that perfect, signature tang.
Spinach: I used baby spinach. You can also use regular spinach. Frozen spinach works well, too - just thaw it and squeeze out excess water.
Nutritional yeast is the secret to that savory, cheesy, umami flavor we all crave.
Dijon mustard is the zing that cuts through the richness of the cashews.
Lemon juice brightens the taste and keeps the dip from tasting heavy.
Garlic: Because what is a dip without garlic!
Please see the recipe card for full information about ingredients and quantities.
Variations
This vegan spinach and artichoke dip is a great canvas for extra flavor. Sauté onions and add them for more flavor. Green onions or herbs like cilantro and parsley are great for that fresh taste. Fold in some chopped jalapeños or a pinch of red pepper flakes for some heat.
If you can't do cashews, you can substitute them with silken tofu.
How To Make Vegan Spinach Artichoke Dip
Recipe Video
Step-By-Step Instructions
Step 1: Soak cashews in hot water for 5 minutes. Drain well.
Step 2: Combine drained cashews, garlic, nutritional yeast, mustard, lemon juice, olive oil, water, salt, and pepper in a blender. Blend until smooth and creamy.
Step 3: Bring a pot of water to a boil. Add the spinach for just 5-10 seconds. Transfer to a bowl of iced water. Drain well.
Step 4: Squeeze out excess water and chop the spinach finely.
Step 5: In a large bowl, combine the chopped spinach, drained and chopped artichokes, and the cashew sauce.
Step 6: Transfer the mixture to a greased cast-iron pan. Bake for 10-15 minutes until golden and bubbly. Serve warm!
Top Tips
- Soak and drain the cashews well. It ensures your vegan spinach artichoke dip recipe comes out silky, not gritty. For extra creamy texture, soak them for longer.
- Blend until silky. Take the extra minute to get a really velvety texture.
- If you don't want to blanch the spinach, you can simply chop it and sauté it in olive oil until it wilts.
- You can easily use marinated artichokes instead of canned ones.
- Don’t have an 8-inch cast-iron pan like me? Use any baking dish of a similar size.
- Don’t overbake. You want it warm and bubbly, not dried out. In case you have overbaked it, just stir in some warm non-dairy milk.
How To Serve
Vegan spinach artichoke dip recipe is perfect for any occasion! From holiday parties to game day, it works every time and goes with everything. Just remember to serve it warm.
- Serve with Brazilian cheese bread, crispy air-fryer tortilla chips, crispy crostini, homemade pita bread, or sturdy sourdough crackers.
- Bell pepper strips, cucumbers, and carrots are great for a lighter crunch.
- For the best party spread ever, serve this alongside my soft pretzel bites. There is nothing better than dipping a warm, salty pretzel into this creamy goodness.
- You can make a whole meal out of it by pairing it with my no-yeast naan or hearty sweet potato and chickpea salad or with roasted carrot lentil soup.
How To Store
What I love about this spinach artichoke dip is that you can mix the entire dip, cover it, and refrigerate it unbaked. It stays well for a day. When you're ready to serve, just pop it in the oven, and it’s ready in 15 mins.
Any leftovers can be stored in the fridge (in an airtight container) for up to 3 days. Reheat in the microwave.
Recipe
Vegan Spinach Artichoke Dip
Ingredients
- 1 cup Cashews
- 5 oz Spinach
- 1 14-oz can Artichokes, drained, rinsed, and chopped
- 2 cloves Garlic
- 2 tbsp Dijon mustard
- 3 tbsp Nutritional yeast
- 1 tbsp Lemon juice
- 1/2 cup Water
- 2 tbsp Olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 200 C / 400 F. Grease an 8-inch cast-iron pan or any baking dish.
- Soak the cashews in hot water for 5 minutes. Drain and keep aside.
- Add the cashews, garlic, nutritional yeast, mustard, lemon juice, olive oil, water, salt, and pepper to a blender jar.
- Blitz until the mixture is smooth and creamy. Taste and adjust for seasonings.
- Blanch the spinach - Add water to a large pan and bring it to a boil. Add the spinach for 5-10 seconds. Transfer to a bowl with iced water. Drain well, squeeze out all the excess water, and chop finely.
- Combine the spinach and artichokes in a bowl.
- Pour the cashew sauce over the vegetables. Mix well.Taste again and adjust for seasoning.
- Transfer the mixture to the prepared pan and bake at 200 C / 400 F for 12-15 minutes, until golden and bubbling.
- Sprinkle with some chopped green onions and serve warm. Enjoy!
Video
Notes
- Soak and drain the cashews well. It ensures your vegan spinach artichoke dip recipe comes out silky, not gritty. For extra creamy texture, soak them for longer.
- Blend until silky. Take the extra minute to get a really velvety texture.
- If you don't want to blanch the spinach, you can simply chop and sauté the spinach in olive oil till it wilts.
- You can easily use marinated artichokes instead of canned ones.
- Don’t have an 8-inch cast-iron pan like me? Use any baking dish of a similar size.
- Don’t overbake. You want it warm and bubbly, not dried out. In case you have overbaked it, just stir in some warm non-dairy milk.
