This vegan version of the classic spinach artichoke dip delivers all the creaminess and bold flavor you love without any cheese, cream, or butter. It’s made from wholesome ingredients, easy to prepare, and can be served hot or cold. Whether you’re hosting guests or looking for a plant-based snack, this dip offers a satisfying, guilt-free option that tastes just as indulgent as the original.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
raw cashews (soaked) unsweetened plant-based milk (almond, soy, or oat) nutritional yeast lemon juice garlic cloves onion powder salt black pepper frozen spinach (thawed and drained) canned or jarred artichoke hearts (drained and chopped) olive oil or vegan butter (optional for sautéing)
Directions
Soak the cashews in hot water for 15–20 minutes or until soft. Drain and set aside.
In a blender, combine soaked cashews, plant milk, nutritional yeast, lemon juice, garlic, onion powder, salt, and pepper. Blend until smooth and creamy.
In a skillet, heat olive oil (if using) over medium heat. Add chopped spinach and artichokes and sauté for 2–3 minutes to warm and reduce moisture.
Pour the blended cashew mixture into the skillet and stir to combine with the spinach and artichokes.
Cook over medium-low heat, stirring frequently, until the dip is thickened and heated through (about 5–7 minutes).
Taste and adjust seasoning as needed.
Serve warm with chips, toasted bread, crackers, or fresh veggies.
Servings and timing
This recipe makes about 2½ cups, serving 6–8 people as an appetizer or snack. Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes (excluding cashew soaking)
Variations
Baked Version: Transfer the dip to an oven-safe dish and bake at 375°F (190°C) for 15–20 minutes for a bubbly, golden top.
Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce.
Cheesy Flavor Boost: Increase the nutritional yeast or add a vegan shredded cheese before baking.
Garlic Lover’s Version: Sauté minced garlic before adding the spinach for extra depth.
Nut-Free Option: Substitute cashews with silken tofu or sunflower seeds if avoiding nuts.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm the dip in a saucepan over medium-low heat or in the microwave until hot, stirring occasionally. If the dip thickens too much after refrigeration, stir in a splash of plant-based milk to loosen the texture.
FAQs
Is this dip really creamy without dairy?
Yes, the soaked cashews and plant milk blend into a rich, creamy base that rivals traditional dairy dips in both texture and flavor.
Can I use fresh spinach instead of frozen?
Absolutely. Just sauté fresh spinach until wilted and drain any excess moisture before mixing it into the dip.
Can I make this dip ahead of time?
Yes, it stores well. Make it a day ahead and reheat just before serving for best results.
Do I have to soak the cashews?
Yes, soaking softens the cashews so they blend smoothly into a creamy sauce. A quick soak in hot water for 15–20 minutes is usually enough.
Can I freeze vegan spinach artichoke dip?
It’s best enjoyed fresh, but you can freeze it in an airtight container for up to 1 month. Reheat and stir well before serving.
What can I serve with this dip?
Serve it with tortilla chips, pita bread, crostini, crackers, or sliced raw veggies like carrots and celery.
Is this recipe gluten-free?
Yes, the dip itself is naturally gluten-free. Just be sure to serve it with gluten-free dippers if needed.
Can I use a food processor instead of a blender?
A high-powered blender gives the smoothest texture, but a food processor can work if you soak the cashews thoroughly and blend long enough.
What plant-based milk is best?
Use a plain, unsweetened milk such as almond, soy, or oat milk. Avoid flavored or sweetened varieties.
How do I make it lower in fat?
Use less cashew and more plant milk, or try silken tofu as a substitute to reduce the fat content while maintaining creaminess.
Conclusion
Vegan Spinach Artichoke Dip is a rich, creamy, and satisfying appetizer that brings all the flavor of the original—with none of the dairy. It’s a perfect option for entertaining, snacking, or pairing with your favorite dippers. With simple ingredients and quick prep, this plant-based version proves you don’t have to sacrifice flavor to eat vegan
Vegan Spinach Artichoke Dip is a creamy, savory appetizer made without dairy. Blended cashews create a rich base, while spinach and artichokes add classic flavor and texture. It’s perfect for parties, snacks, or game day gatherings.
Author:Catherine
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes (excluding soaking time)
Yield:6–8 servings (about 2½ cups)
Category:Appetizer
Method:Stovetop
Cuisine:American
Diet:Vegan
Ingredients
1 cup raw cashews (soaked in hot water for 15–20 minutes)
3/4 cup unsweetened plant-based milk (almond, soy, or oat)
1/4 cup nutritional yeast
2 tbsp lemon juice
2 garlic cloves
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1 cup frozen spinach (thawed and drained)
1 can (14 oz) artichoke hearts (drained and chopped)
1 tbsp olive oil or vegan butter (optional, for sautéing)
Instructions
Soak raw cashews in hot water for 15–20 minutes. Drain and set aside.
In a blender, combine soaked cashews, plant milk, nutritional yeast, lemon juice, garlic, onion powder, salt, and pepper. Blend until smooth and creamy.
Heat olive oil (if using) in a skillet over medium heat. Add spinach and artichokes and sauté for 2–3 minutes.
Pour the blended cashew mixture into the skillet and stir well to combine.
Cook over medium-low heat, stirring frequently, for 5–7 minutes until thickened and heated through.
Taste and adjust seasonings if needed.
Serve warm with chips, crackers, bread, or vegetables.
Notes
Use unsweetened, unflavored plant milk to avoid altering the taste.To make nut-free, substitute cashews with silken tofu or sunflower seeds.Store leftovers in the fridge for up to 4 days; reheat gently with a splash of plant milk if needed.For a baked version, transfer to an oven-safe dish and bake at 375°F (190°C) for 15–20 minutes.Add red pepper flakes or vegan cheese for extra flavor.
