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.
We made this tonight and it turned out great!! Everyone was surprised that it was dairy free. Delicious, flavourful and creamy. I also used my Vitamix, and I used bottled artichokes in oil. I will be making this again for sure!
Hi Lyndsay. I’m glad you loved it! Thank you for sharing!
Recipe is easy and not expensive at all to make.
I followed the recipe to a tee with the only exception being I only used one can of artichokes (cause I didn’t realize the recipe called for 2) and I found it that it was sweet. I made the executive decision and added shredded parm and it balanced it out (I know no longer vegan) and was sooo good.
Thank you for sharing, Edi. I’m glad you enjoyed the dip!
Would it be okay to put this in a mini crockpot to keep warm after it bakes? Making it for the first time this weekend for Super Bowl!
Yes, that’s a perfect idea. Thanks, hope you love it!
Delicious and easy to make. I smeared on some toast and added drizzle of balsamic glaze. Thanks for the great recipe.
Thank you, Jen! Sounds delicious with the balsamic glaze! Thank you for sharing!
Oh my goodness, this is so delicious! Made it for the first time this afternoon and it ended up being lunch. Great recipe!
I’m going to try baking salmon with some of this on top
So glad you enjoyed it Becky!
How long does it last in fridge
About 4-5 days.
I’ll admit I was a bit intimidated having to deal with blending cashews, but in the end it wasn’t too bad. HAHA. This spinach artichoke dip was delicious. I love that I don’t have to buy a whole vegan cream cheese container to only use a few tablespoons like other recipes online.
Hi Gwen. I”m glad you found success with the cashews! I’m also glad you love the dip! Thank you for sharing!
This was a fab recipe! Thanks 🙂
Hi Hayley. Thank you!
Simple delicious and satisfying! My husband and I both enjoyed this last night for New Year’s Eve!
Hi Sarah. I’m so glad you enjoyed the recipe! Thank you!
Ok so… you’re a wizard. This was just as easy as a paleo version I used to make, but 1000% better. Eating this on NYE. Creamy, tasty, amazing. Thank you!!!
Thanks Angie! I am so glad you love my dip recipe! Thank you for using my recipe!
This is absolutely incredible and now in our rotation. Each time we eat it we declare there must be a good pasta recipe that would include this dip…..let me know if you have any ideas!
I’ve thought about making stuffed shells with the mixture, I think that would be awesome! Thanks!
Oh my gosh that sounds so delectable! Pasta shells or manicotti perhaps! I think I’ll have to try it
Let me know how it goes, Allison! Thank you!
I’ve tried several vegan Spinach Artichoke dips and this one is definitely my favorite! It will be our go-to. Thank you for a great and easy recipe with no weird ingredients!
You’re welcome!
I made this as an appetizer for my daughter’s 2nd birthday and it was a huge hit with all the moms and the little ones. I agree with previous comments that it makes a HUGE batch. I halved it and there was still leftovers. I will definitely be making this again. Thanks for the amazing recipe!
You’re welcome!
This was so delicious and easy to make! Thank you so much for sharing!
BTW, heads up for those who plan to make this themselves, this makes A LOT. If you’re making this for just a couple of people, I’d recommend halving the recipe.
Made this as is for thanksgiving appetizer. SO.FREAKIN.GOOD!!! Thank you!!!!
You’re welcome!
I made this for Thanksgiving and it was so good! The only trouble is, I made a double batch & have a TON of left-overs. Do you think it would freeze well?
Thank you! 🙂
I think it will freeze okay, yes. Glad you enjoyed it!
Could I prepare this dip but put it in little phyllo cups??
I don’t see why not, sounds good!
I love this dip and so do my dairy eating friends! If I wanted to make this ahead of time, should I try to cook it first and then save it or should I make it up to the point right before baking?
I would prepare it but not bake it, store it in the refrigerator. When ready to serve, bake it and serve hot.
Has anyone tried using another nut (almonds maybe)? We have a cashew allergy!
I personally haven’t tried anything else here, but I wonder if slivered almonds would work well.
Hazelnuts may also be a good option I think almonds end up being a bit grittier.
This is so delicious and easy to make. A real crowd-pleaser! Definitely going to make this for NYE.
I made this today and it was so yummy! I added some fresh oregano and sprinkled pine nuts on top before baking – made some homemade pita bread chips to go with it – will be a staple – really great recipe!
Can you freeze some of the leftovers
Yes, you can.
My non vegan boyfriend and all of us can’t get enough of this dip! And although usually I like twitching recipes a bit, this one is just perfect the way it is!!!
Thank you!
Thanks so much!
This is decadent and delicious! I highly recommend it. I’ve made it 3 times in 2 weeks!
This recipe was just what I was looking for, the only thing I would change is to only put half the artichokes in the food processor and then do a rough chop of the other half before adding it in to the mixture before baking. It was delicious with some mini naan. Thank you for sharing!
You’re so welcome!!