This is the Best & Easiest Vegan Spinach Artichoke Dip! Only 9 ingredients and 30 minutes are needed to make this delicious, crowd-pleasing hot dip. It’s so CREAMY and CHEESY without any sour cream, cheese or even store bought vegan cheese! Gluten Free.
Dips are such a crowd pleaser at a party and spinach artichoke dip is a classic! I love serving this vegan spinach artichoke dip with sliced little bread, like a baguette, or pita chips. It would also be a great dip for carrot sticks, tortilla chips or pita bread.
The BEST thing about this dip is how amazingly creamy, cheesy and delicious it is while being totally dairy free. The second best thing is how easy it is to make!
The third best thing about this vegan spinach artichoke dip? You don’t need any fancy vegan ingredients (like vegan cheese or vegan sour cream) to make it! It’s made with all whole food, simple ingredients that are easy to find. Yay!
How you do make vegan spinach artichoke dip?
First, soak your cashews in very hot water for about 5 minutes. Drain before blending. Preheat the oven to 425 degrees F.
While the cashews soak, saute the garlic and onions for a few minutes, then set aside.
In a high powered blender (like a Vitamix, I love this one!), blend the cashews, unsweetened non-dairy milk, nutritional yeast, lemon juice and salt. Blend until very smooth.
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To the blender, add the sautéed garlic/onions, fresh spinach and artichokes. Pulse a few times to combine, but do not blend! You want to leave it chunky.
It will look like this:
Transfer it to an oven safe dish (I used a 9 inch pie dish). Bake for about 20 minutes, until golden brown on top, warm and bubbly.
Serve warm with sliced bread, chips or vegetable sticks! You can also sprinkle the top with Vegan Parmesan Cheese, if you want. Enjoy!
For more delicious & easy vegan appetizers, try one of these:
The Best & Easiest Vegan Spinach Artichoke Dip
Ingredients
- 1 1/2 cups raw cashews
- 4 cloves garlic
- 1 small onion, diced
- 1 1/2 cups unsweetened non-dairy milk
- 1/4 cup nutritional yeast
- 1 small lemon, juiced (2 tablespoons)
- 1-1 1/2 teaspoons salt
- 4 cups loosely packed fresh spinach
- (2) 14-ounce cans artichokes drained & rinsed
- Optional: Vegan Parmesan Cheese for serving
Instructions
- Preheat the oven to 425 degrees F.
- Soak the cashews: Heat up about 3 cups of water in a tea kettle or small pot. Pour the boiling hot water over the cashews and let them soak for 5 minutes. Drain them when ready to blend.
- In a small pan, saute the garlic and onion for 2-3 minutes using either a tablespoon of olive oil or water, until the onion is slightly translucent. Set aside.
- In a high powered blender such as a Vitamix, add the soaked, drained cashews, unsweetened milk, nutritional yeast, lemon juice, and 1 teaspoon salt. Blend until very smooth.
- Now add the cooked onions/garlic, spinach and artichokes. Pulse a couple of times, but do not blend. You want to leave quite a bit of chunky texture! Taste for salt, add more to taste.
- Transfer to an oven safe dish (I used a 9 inch pie dish) and bake for 20 minutes or so until warm, bubbly and golden brown on top.
- Sprinkle with vegan parmesan , if desired and serve with a sliced baguette, pita chips, tortilla chips or vegetable sticks. Enjoy!
Video
Notes
- I like soaking the cashews in hot water for 5 minutes because it's fast, but you could soak the cashews overnight or for several hours.
- Do not use marinated artichokes, as the flavor will overpower the dish. You want to use the canned artichokes in water. OR you can use frozen artichokes, about 3 cups of them. Just defrost before blending.
- This works best with a high powered blender such as a Vitamix, which is what I use. If you try making it with a regular blender or food processor, it will be grainy, not as smooth and creamy. It will still work, but not be nearly as good!
- Use any non-dairy milk you like, but make sure it's unsweetened. I used almond milk.
Nora, I love your recipes. I not only cannot eat dairy, I cannot eat vegan cheeses made with coconut oil and your recipes are a godsend. I am excited to make this for the Thanksgiving holiday, but the oven will be full at my son’s house. Can I make this ahead and warm in a small crock pot or microwave it?
Thanks
M
Hi Marcia. I am so happy that my recipes allow you to enjoy the foods you love! I appreciate you using them! I totally love this spinach dip! It does reheat well in the microwave. Enjoy, and have wonderful Thanksgiving!
Do u think I could sub cream cheese for the cashew mix? Nut allergies.
It would be a pretty different recipe, but it might work. The only thing is some vegan cream cheeses just melt into liquid when they get warm, so I would use something like Tofutti or maybe Miyoko’s brand. Violife, Trader Joe’s and some others simply melt when heated.
Can I use frozen spinach instead of fresh?
Hi Emma. Yes, you can use frozen spinach instead. I would thaw it first and squeeze it out well. Enjoy!
So good!! I made it for a party and it was gone by the end. Everyone loved it.
Since it was a hot summer day I didn’t want to use the oven, so I put it in ramekins and used the air fryer, reducing the cook time to 12 mins. It made 5 ramekins.
Hi Miranda. Thanks for sharing your great air fryer idea! Sounds perfect! I appreciate your stellar review! I am thrilled that the dip was a hit at the party! Happy cooking!
I’m not vegan, but I made this for a book group where some people were. Then I made it again for my husband. Then I made it again for my parents. This is saying a lot because I almost never make recipes twice and it’s saying even more because I love spinach artichoke dip with all its mayo and sour cream and this is a perfectly acceptable and delicious substitute.
Hi Karen. I love your comments, and am thrilled you love the dip! Thanks for sharing your wonderful review and feedback! I’m glad everyone you share with is enjoying the dip!
Why did mine turned out like bread? I do not know what went wrong. Help please.
Like bread? Did you add flour? I’m honestly not sure how it would end up like bread… It’s a creamy cashew sauce with spinach and artichokes.
Hi! This recipe looks incredible. I’m hoping to serve it at a party and want to keep it warm – do you think I can I transfer it to a slow cooker after baking and keep it on low for the duration of the party? Thanks so much!
Sure, that would work well. I hope everyone enjoys it!
I love your recipes!
Do you suggest adding more spinach if I omit the artichokes?
Any suggestions?
Thank you!
Hi Joanna. I’m so glad you are loving my recipes! Thank you! You could add more spinach for a creamy spinach dip! Enjoy!
This is really delicious! I made a few small tweaks based on my taste preferences: I reduced the nutritional yeast by one tablespoon and I drizzled the top with olive oil before baking. I also added black pepper and a tiny pinch of paprika before baking.
Delicious!!! Hard to stop eating. So easy to make. Definitely will do again. Thank you for sharing the recipe, 😀
You are welcome, Graciela! I agree, it’s hard to stop eating! Thanks for your positive feedback and review! Happy cooking!
It came out amazing but did not realize how much it would make. We didn’t eat it all. Can it be stored in the fridge?
I’m glad you loved the dip! It will keep in the refrigerator for 3-4 days. I usually reheat it in the oven or microwave. It freezes okay but is definitely best fresh. But if you have a lot leftover, you can freeze it with pretty good results! Thanks for your wonderful review!
Can this recipe be made ahead of time?
You can make it a day or two ahead of time, store in the refrigerator, then bake before serving. Enjoy!
Oh. My. Word.
This is phenomenal. Followed as is. I could eat this with a spoon. Definitely making at family gatherings going forward. I was looking for a recipe without all the Mayo and/or sour cream and this was perfection.
Thank you so much for your wonderful review! 🙂
Wow, delicious and honestly guilt free! A very healthy version and we thoroughly enjoyed it. I doubled it. Saving the other half to bake for tomorrow and adding water chestnuts. I knew it’d be incredible. I always tell my family “It’s a ‘Nora Cooks’ recipe so it’ll be really good.”And they always reply with a profound “Yes!” 🙂
Your pie crust is our go to for every holiday and every pie!
Hi Sydney. Your fun and wonderful comments brought a big smile to my face. Thank you for your wonderful review and for using my recipes! Happy cooking!