Vegan Spinach Artichoke Dip is delicious! It’s creamy, it’s luscious, it’s comforting and cozy. This dip is one of those appetizers everyone looks forward to warm, right out of the oven.
It’s served in restaurants across the country and is a fan favorite at petty much any party. I’ve seen it cold, I’ve seen it warm, I’ve seen it with various cheeses and mix-ins.
Spinach artichoke dip is an iconic dip that has been around for ages. Today we’re going to make a fun dairy free and vegan spin on the classic.
This version uses better-for-you, healthier ingredients but doesn’t disappoint on flavor! All the flavor, none of the fuss. It’s going to people coming back for double dips.
Ingredients for this Vegan Spinach Artichoke Dip
Artichokes. We know her, we love her! I always buy caned artichokes because they are so much easier and are perfect for this no-fuss recipe.
Spinach. You could use fresh spinach here and cook it down but frozen spinach works really well. It stores perfectly in your freezer so you don’t have to race to use it. Unless you’re a big salad person and can see yourself using up all the fresh spinach, I’d stick to frozen spinach here.
Onion. Why is onion so wonderful? I mean really. The flavor it adds is just pure perfection. Go for a white onion or sweet onion for this recipe.
Garlic. Mmm I have a measurement below, but feel free to measure this with your heart.
Oil. I love using avocado oil and that tends to be what I have in my kitchen, but you can use olive oil or even refined coconut oil if you prefer!
Cashews. This is the surprise ingredient that’s going to give this dip so much creaminess! It’s the base of the dip that’s going to give this dip so. much. sauciness.
Cashew Milk. I go with the cashew vibe and use cashew milk in this recipe but any dairy free milk works fine. Oat milk would be delicious!
Lemon. Juice that baby up!
Dijon Mustard. Mm why you be so good?
Nutritional Yeast. Does this resemble goldfish food? Yes. Will be forget about it’s unsavory appearance once we start eating the dip? Also yes. This is going to give this vegan spinach artichoke dip all that cheesy flavor without the cheese.
Salt & Pepper. Because cooking magic doesn’t happen without our fairy dust.
How To Make Vegan Spinach Artichoke Dip
Soak the Cashews.
Add the cashews to a bowl and cover with boiling water. Leave to soak and prepare the vegetables.
Make the artichoke spinach mixture.
To a large skillet, add the oil and bring to medium heat. Add the chopped onion and garlic. Sauté for 3 minutes or until the onions begin to sweat.
Add the chopped baby spinach and the chopped artichoke hearts to the pan and sauté for 5 minutes or so. Turn off the heat and set aside.
Make the sauce.
To make the sauce, drain the cashews and add them to a high speed blender or a food processor along with all of the other sauce ingredients.
Blend or process the sauce until it is thick and smooth. Pause and scrape down the sides as necessary.
Assemble & Bake!
Pour the sauce over the spinach and artichoke mixture. Stir to combine and add to the baking dish.
Bake for 25-35 minutes, depending on pan size, until it’s hot throughout and just turning golden brown on top.
Serve with chips, raw vegetables or gluten-free toast for dipping! Enjoy!
How To Store Leftovers
Fridge. Leftovers can be stored in an airtight container in the fridge for about one week. Reheat it in the oven or micorwave until heated through.
Freezer. You can also freeze your dip in an airtight container up to three months. Defrost in the fridge overnight and reheat in the oven or microwave until heated through.
Make it Ahead!
This is one of those dips that gets better and better and better as it sits and the flavors develop. You can make it about 2 days before you plan on baking and enjoying it!
What to serve with your Vegan Spinach Artichoke Dip
Ah what not to serve! I’m a big fan of toasted french bread slices rubbed with some garlicky goodness. Try some raw veggies, crackers, or pita bread.
Listen to me when I tell you. If all your guests leave and you are sitting alone in your kitchen hovering over your leftover your vegan spinach artichoke dip, there will be zero judgment coming from me if you eat it with a spoon. No dipper necessary. Spoons are welcome.
Think beyond the dip
Hypothetically, you may have leftovers. Leftovers? I don’t know here. But hypothetically, it could happen, I don’t know.
Anyway, let’s get creative! Yes you could reheat the dip but here are some other fun ways you can enjoy your leftover vegan spinach artichoke dip.
Spread it on your avocado toast. Dollop it on your salads or pasta. Add it to your pitas with falafel. Add it to a breakfast omelette. So many possibilities, I’d love to hear fun ways you use up your leftovers!
- 1 14 oz. can artichokes, drained and diced
- 1 lb. frozen spinach, thawed, liquid squeezed out and chopped
- 1 white onion, diced
- 2 cloves garlic, minced
- 1 tablespoon avocado oil (refined coconut or olive oil all work!)
- 1 1/2 cups cashews
- 2 cups cashew milk
- 1 lemon, juiced
- 1 clove garlic
- 1 teaspoon salt
- 1/4 tsp pepper
- 2 teaspoons dijon mustard
- 1/3 cup nutritional yeast
- Preheat the oven to 350F and choose a baking dish. A cast iron, 8×8, 9×9 or 8×10 will all work!
- Add the cashews to a bowl and cover with boiling water. Leave to soak and prepare the vegetables.
- To a large skillet, add the oil and bring to medium heat.
- Add the chopped onion and garlic.
- Sauté for 3 minutes or until the onions begin to sweat.
- Add the chopped baby spinach and the chopped artichoke hearts to the pan and sauté for about 5 minutes.
- Turn off the heat and set aside.
- To make the sauce, drain the cashews and add them to a high speed blender or a food processor along with all of the other sauce ingredients.
- Blend or process the sauce until it is thick and smooth. Pause and scrape down the sides as necessary.
- Pour the sauce over the spinach and artichoke mixture.
- Stir to combine and add to the baking dish.
- Bake for 25-35 minutes.
- Depending on pan size, until it’s hot throughout and just turning golden brown on top.
- Serve with chips, raw vegetables or gluten-free toast for dipping! Enjoy!
Recipe Development + Food Photography by Jessica Reynolds-Corden
from Jessica Eats
- Serving Size: 4 tablespoons
- Calories: 180
- Sugar: 2.7g
- Sodium: 356mg
- Fat: 10.7g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5.5g
- Protein: 8.5g
- Cholesterol: 0mg