Vegan Spinach Artichoke Dip

4.91 from 11 votes

This vegan spinach artichoke dip is absolutely creamy and cheesy while still being dairy free. It's a quick appetizer you can throw together!

This post may contain affiliate links. Please read our disclosure policy.

Spinach artichoke dip is one of those recipes that sounds pretty healthy in theory. It’s spinach and artichokes in dip form! But it’s usually filled with sour cream, cream cheese and shredded cheese, which can feel quite heavy. To lighten up this classic dish, try this vegan spinach artichoke dip version!

Small toast dipping into warm vegan spinach artichoke dip

Ingredients & substitutions

The dip is made up of two parts:

  1. The filling – There are two ingredients for the filling. First is frozen spinach that you’ll need to thaw and drain. Second is canned/jarred artichokes that you’ll need to drain and roughly chop so the pieces are smaller.
  2. The sauce – The sauce is made up of simple whole food ingredients like (soaked) cashews, almond milk, lemon juice, garlic and hot sauce. I also like to add some nutritional yeast to it. That may be the only not-so-basic pantry ingredient. Nutritional yeast is basically deactivated yeast that is known for its high amounts of B vitamins. That’s great if you eat plant-based food, since B vitamins are not as easy to find in vegan food. But nutritional yeast can also give vegan recipes to give a cheesy cheddar flavor.
Ingredients to make vegan spinach artichoke dip - artichokes, spinach, cashews, almond milk, nutritional yeast, lemon juice, garlic and hot sauce.

How to make vegan spinach artichoke dip?

So first we create the cheesy sauce. To do so, throw everything, except for the spinach and artichokes, in a blender and blend until the consistency is smooth and creamy. We’re basically making the sauce from pureed cashews that become creamy when mixed with almond milk. And I like to flavor it with garlic, lemon juice and hot sauce as well.

Ingredients to make vegan spinach artichoke dip in a blender - collage showing before and after blending

Then place the thawed frozen spinach and the drained artichokes in an oven-safe dish, and pour that cheesy sauce over the vegetables.

Collage showing two images: white baking dish with spinach and artichoke and then the sauce being poured over

Now, just mix everything together until it’s well combined and all the spinach and artichokes are well coated by the vegan cheese sauce. Then, it’s ready to go in the oven!

Collage showing two images of the baking dish before and after mixing the vegan spinach artichoke dip

When it comes out of the oven, you’ll get a bubbly hot (dairy-free!) spinach artichoke dip. The color will slightly transform from a cream color to a more yellow-ish one. So, you can mix it around when it comes out, but it’s not really necessary. Take out some crackers, bread, vegetables and get ready to dip!

Final vegan spinach artichoke dip after coming out of the oven

Tips for making vegan spinach artichoke dip:

  1. Soak the cashews overnight to allow them to soften for creating the cashew cream. If you don’t have time or forgot the step the night before, you can also soak the cashews in very hot water for 1 hour. It doesn’t need to be covered either way.
  2. Chop the artichokes (and spinach if necessary) into smaller pieces. No one wants to take a bite of spinach artichoke dip and get only one large artichoke. For best flavor, chop them up roughly to help incorporate their briny flavor into the dish and for more even chip distribution.
  3. Squeeze out as much liquid as possible from the spinach. You can thaw frozen spinach in the fridge overnight or in a microwave. Chances are you’ll have lots of excess liquid though, which can lead to a runny dip. To avoid that, just squeeze the spinach with your hands until no more water comes out.
  4. Serve with something salty and crunchy for the ultimate snack satisfaction. Even though it’s vegan, this spinach artichoke dip is very similar to the classic kind. So you can enjoy it with pita chips, toasted baguette, tortilla chips, or even fresh vegetables to keep it gluten-free.

What I love about this vegan spinach artichoke dip is that it’s really easy to whip it up with very basic whole food ingredients and no cheese at all (or even vegan cheese for that matter)! It’s vegan, gluten-free and absolutely perfect for holiday entertaining!

Here are more dips recipes:

If you’ve tried this healthy-ish feelgood Vegan Spinach Artichoke Dip recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Vegan Spinach Artichoke Dip

This vegan spinach artichoke dip is absolutely creamy and cheesy while still being dairy free. It's a quick appetizer you can throw together!
4.9 from 11 votes
Servings 12 servings
Course Appetizer
Calories 65
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins

Ingredients
  

  • 1 cup raw cashews soaked at least 2 hours
  • 1 cup almond milk
  • ¼ cup nutritional yeast
  • 2 garlic cloves
  • Juice and zest of 1 lemon
  • 1 teaspoon hot sauce optional
  • ½ teaspoon sea salt
  • 1 10-ounces bag frozen spinach thawed
  • 1 14-ounces jar artichoke hearts chopped

Instructions

  • Preheat the oven to 375°F. Spray a baking dish with cooking spray and set aside.
  • In a high-speed blender, combine the soaked cashews, almond milk, nutritional yeast, garlic, lemon, hot sauce and salt. Blend until all the ingredients are well combined, smooth and creamy, about 1-2 minutes.
  • Pour the creamy sauce to a large bowl. Add the thawed spinach, chopped artichokes to the bowl and stir to combine. Transfer the mixture to the baking dish and bake on the center rack for 20-25 minutes, until dip is bubbling and mostly set.
  • Remove and serve immediately with your choice of crackers, chopped veggies or toast!

Video

Notes

Storage: Store any leftovers in an airtight container. It will last about 3-4 days in the fridge. To reheat, you can place it in the microwave for 1 minute.
Make Ahead Tips: It’s important to soak the cashews overnight in order to soften them to make them ideal for making the cashew cheese.
If you don’t have time or forgot the step the night before, you can also soak the cashews in very hot water for 1 hour. It doesn’t need to be covered either way.
Substitutes: For best results, follow the recipe as is. However you can substitute the frozen spinach for equal amounts of fresh spinach that has been cooked down. You can also leave out the hot sauce.
Nutrition: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used. I assumed that this baking dish serves 12 people. But it could be more or less, depending on what else is being served. Also, the nutrition label does not include any crackers or bread used for dipping. 

Nutrition

Calories: 65kcal, Carbohydrates: 3g, Protein: 2g, Fat: 5g, Sodium: 134mg, Potassium: 89mg, Vitamin A: 10IU, Vitamin C: 0.2mg, Calcium: 29mg, Iron: 0.8mg

Share this recipe

Share it with the world! Mention @feelgoodfoodie or tag #feelgoodfoodie!

Final vegan spinach artichoke dip after coming out of the oven

Rate and comment

Recipe Rating




Comments

  1. This was a very good dip. i am newly vegan and this is my first time making a cheese sauce from cashews. The procedure was so easy and it turned out well as far as baking. I will use marinated artichokes next time and increase the salt and lemon. Very good dip – my non-vegan daughter loved it. Thanks so much for sharing this recipe.

    1. Hi Earlene – So glad you liked the dip and enjoyed it! I think the marinated artichokes is a great idea next time!

  2. This is absolutely delicious! I have made it twice, back to back right after the first one was finished. Thanks for my new go-to dip recipe!

  3. I noticed the cans of artichokes in the store are 14 oz. Do you use the ones that are marinated in oil and spices that come in the jar?

    1. Sorry about that. I used the plant-based yogurt from Califia, but the consistency is basically like almond milk. So I called it almond milk in the ingredients but called it yogurt in the instructions. I just updated the recipe though to make it more clear. Hope you like!