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Vegan Spinach Artichoke Dip

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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.

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

  1. Soak raw cashews in hot water for 15–20 minutes. Drain and set aside.
  2. In a blender, combine soaked cashews, plant milk, nutritional yeast, lemon juice, garlic, onion powder, salt, and pepper. Blend until smooth and creamy.
  3. Heat olive oil (if using) in a skillet over medium heat. Add spinach and artichokes and sauté for 2–3 minutes.
  4. Pour the blended cashew mixture into the skillet and stir well to combine.
  5. Cook over medium-low heat, stirring frequently, for 5–7 minutes until thickened and heated through.
  6. Taste and adjust seasonings if needed.
  7. 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.

Nutrition

Find it online: https://cookibly.com/vegan-spinach-artichoke-dip/