This is an overhead image of a white baking dish with vegan spinach artichoke dip. A spoon is scooping up some dip and leaning on the side of the dish. The dish sits on a white surface. Recipe
GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free

Easy Creamy Vegan Spinach Artichoke Dip

Vegan Spinach Artichoke Dip is a dairy free spin on the classic appetizer! This dip is super creamy and perfect for any occasion!

Prep: 15 minCook: 25 minTotal: 40 min
Servings: serves 10 1x


  • 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


  1. Preheat the oven to 350F and choose a baking dish. A cast iron, 8×8, 9×9 or 8×10 will all work!
  2. Add the cashews to a bowl and cover with boiling water. Leave to soak and prepare the vegetables.
  3. To a large skillet, add the oil and bring to medium heat.
  4. Add the chopped onion and garlic.
  5. Sauté for 3 minutes or until the onions begin to sweat.
  6. Add the chopped baby spinach and the chopped artichoke hearts to the pan and sauté for about 5 minutes.
  7. Turn off the heat and set aside.
  8. 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.
  9. Blend or process the sauce until it is thick and smooth. Pause and scrape down the sides as necessary.
  10. Pour the sauce over the spinach and artichoke mixture.
  11. Stir to combine and add to the baking dish.
  12. Bake for 25-35 minutes.
  13. Depending on pan size, until it’s hot throughout and just turning golden brown on top.
  14. Serve with chips, raw vegetables or gluten-free toast for dipping! Enjoy!


Recipe Development + Food Photography by Jessica Reynolds-Corden
from Jessica Eats

Nutrition Info:

  • 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
© The Toasted Pine Nut