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.
This is seriously good! I used Follow Your Heart parmesan on top to give it a cheezy crust!
Thank you, Cassie, for your wonderful feedback and idea! I am so happy that you love the dip!
Any suggestions on how to make this without cashews? We are a nut-free family.
I haven’t tried anything other than cashews here, but sunflower seeds might work instead.
This dip is OUT OF THIS WORLD. Even non vegans would absolutely love this, and I could almost eat all of it by myself!!
Hi Nora
Wondering abouting using hearts of palm instead of spinach? Tips , advice please? Thanks
I’ve never tried using hearts of palm instead of spinach, but I suppose you probably could. It will be a very different kind of dip!
I took this to a gathering last night at which I was the only vegan. It got rave reviews! Thank you!
Have made this in the past and love it! So many of your recipes have become my staples! QUESTION: Making this again for Thxgiving next week and I’m a food-prepper, especially for holiday meals, and am curious: Do you know how this does in the freezer? Could i blend then freeze? Or should i bake & freeze, then rebake? Basically, how far in advance can i make it and how should i store it lol
Thank you, that’s great to hear! I think you could prep this dip, then freeze before baking. Thaw overnight, then bake until warm and golden. 🙂
I just made this last night and my non-vegan husband (who is a very tough critic) said it was absolutely delicious, and I definitely agree! Thanks again for yet another fantastic recipe.
Hi, I made this recipe and it was delicious! Thank you! But why does it have to go in the oven? I did put it in the oven just to follow the recipe but I think it would’ve been just as good without the oven. What’s your take on this?
Thanks!
I’m so glad you enjoyed it! It’s acceptable to eat without cooking I suppose, but in the oven it thickens up and becomes kinda cheesy like. I feel like it’s too watery before cooking, and not rich and melty tasting. But you do you! 🙂
Looks delicious! I’m wondering approximately how big one serving is?
I haven’t measured it, but there are about 10 servings (probably 1/2 cup or so each) so if you divide it by 10 that will give you an idea. Hope you love it!
This was good as is. The kids and I ate it up. My wife felt like there was something missing, probably because I always bought spinach jalapeño artichoke dip before. So I took a cue from your Queso Blanco recipe and added one tablespoon of pickled jalapeños and one more tablespoon of the juice. That did the trick!
Thanks for a great recipe!
You are welcome, Ted! I like your jalapeño juice idea! Thank you for sharing your great feedback and ideas! I’m glad the dip was a hit with your family!
This was great, in addition to the recipe i added garlic powder, onion powder and mushroom powder, a bit more salt and a lot more nutritional yeast, at least a quarter cup extra but i eyeballed it. Also i did need to add a bit more water, as it did get a little this while blending. But anyway, it’s very good. It made more than i was expecting, which is good, my bf and i really enjoy it. I will definitely make this again.
So glad you loved the dip! Thanks for sharing the additions you made and for your feedback!
This turned out rather bland, don’t know why followed the recipe!
Hmm, I’m not sure why that would happen! You could try doubling the onion, garlic, lemon, and nutritional yeast or add red pepper flakes to give the flavor a boost.
Do you think this would be ok in a crock pot? I want it to stay warm during a party
I don’t see why not! The top won’t brown the same way it would in the oven, but it will work. Perfect party food!
Silly question as it’s in the oven already as we speak, but is it 2 14oz artichokes jars (making it a total of 28oz) or is the total 14oz? The 2 being in brackets just confused me. Thanks!
Hi Mati. Yes, it is a total of 28 oz. Thank you!
Did you change the recipe? I remember making this but something looks different in the ingredients
Nope, haven’t changed it at all. 🙂
Can you use frozen spinach? If so, how much? Also, does this recipe work if cut by 1/2?
Hi Bill. You could just use 3-4 cups of frozen spinach. I would thaw it first and squeeze it out well. The recipe should work if cut in half. Hope this helps!
I use this recipe all the time. It is hands down the best spinach artichoke dip. I add a bit more nooch just because I love the flavor and have experimented with adding raw spinach or blanched kale – gives it a bit more texture and greens but the OG recipe is SO good on its own.
I’m so glad you love the dip! Thank you for sharing your wonderful review and comments! Happy cooking!
Best artichoke dip I have made so far! Easy & so delicious.
Thank you so much for this recipe! 🙂
You are welcome! Thank you for your wonderful feedback! Enjoy all your future dip!
Very delicious! Wondering if this would freeze well, before baking it. Thoughts?
I haven’t tried it, but I think it would probably work fine.
This was exceptional! I’m adding it to the list of recipes I can make for non-Vegans. 🙂
Yahoo! Thank you for your great review! Glad you love the dip!
This was a hit over the holidays! So easy to make and to prep a day before baking. Worked out really well with coconut milk, too!
Thank you for your feedback! I’m glad you enjoyed the dip!
Hi Nora! I’m looking for a spinach dip I can meal prep as an afternoon snack for myself. Do you think this could be stored and served cold or is it better warm?
Thanks!
I eat this willingly hot or cold! Enjoy!
I am looking forward to trying this. Do you think it would work with cashew butter rather than ground cashews?
I don’t know that it will turn out the same unfortunately. I suppose it’s possible, but I haven’t tried it so it’s hard to say. I hope you enjoy it!
The flavor is spot on but the texture is too watery. Next time I will use less almond milk and add the spinach and pulse and then the artichokes instead of adding them at the same time.
I’ve never had it come out watery, it thickens a lot as it bakes in the oven (cashew based sauces always thicken when heated). Did you try baking it or just eating it once pulsed?
I’m excited to use this recipe. Can I prepare the mixture the night before and bake it the next morning? Would you make any changes to how it was prepared if you did this?
Yes you can. Prepare it, then store it in the refrigerator until ready to bake. If it’s very cold you might need to bake it a little longer, maybe 10-15 minutes more. Happy cooking, and enjoy!
Great recipe as all of your recipes that I’ve tried!! Thank you for sharing these delicious recipes! How long can the dip stay in the fridge and eaten after being made?
I’m glad you enjoyed it! It will keep in the fridge for about 3 days.
Is making it two days before ok
It will still be good, yes.
I was wondering if there is any alternative sub for cashew in this recipe?
Unrelated: I made your vegan pumpkin pie recipe yesterday and it was a huge hit at the Thanksgiving table. Thank you!!
I’m happy to hear the pie was a hit! I haven’t tried anything other than cashews here, but slivered raw almonds or maybe even sunflower seeds could work.