No one will know there is no dairy in this delicious Vegan Spinach Artichoke Dip. Whether for a game day bash, a festive holiday gathering, or a relaxing evening at home, prepare for a chorus of compliments and delighted family and friends who can't get enough of this gluten-free delight!
I top this Vegan Spinach Artichoke Dip with vegan parmesan and bake it until golden brown, and I always get glowing reviews. I like to serve it along with other dips like White Bean Basil Dip
I sometimes serve it alongside Vegan Chocolate Hazelnut Fondue, and the guests are always amazed, constantly asking for the recipes, especially once they learn they are both dairy-free!
You can also serve it with other appetizers such as Easy Guacamole and Homemade Corn Chips, Mini Vegan Spinach, Artichoke, And Sun-Dried Tomato Cups, or these easy Vegan Pizza Rolls.
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Why You'll Love This Recipe
- Like my Vegan Rotel Dip, guests will never know this dip is a plant-based master of disguise.
- If artichokes aren't your favorite, no worries. They are hiding in plain sight in this dip. The creaminess and other flavors mask the artichokes, blending seamlessly to create a rich and delightful taste that even those not fond of artichokes will enjoy.
- Packed with plant-based nutrients, this dip is healthier than the traditional option, which contains sour cream, mayo, and other animal-based ingredients.
- Not only is this dip free from dairy and eggs, but it's also gluten-free, making it a fantastic choice for an even wider range of people.
- If you have any leftovers (which might be unlikely!), they're great for spreading on sandwiches or wraps.
Ingredients
Meet the dream team for this dip. See the recipe card for quantities.
- I use artichokes from the can. They are easy and convenient and can be bought in bulk from Amazon.
- My favorite brand of Parmesan cheese is the wedge from Violife. Just like traditional cheese, grating it from the wedge makes a big difference to me.
How To Make Vegan Artichoke Dip
The beauty of this dish lies in its two-stage cooking process. It starts on the stovetop, where the flavors meld together beautifully, and then it's baked to perfection. The baking step is crucial because it gives the dip that gorgeous golden top that many people love to see, making it not just a feast for the palate but also a treat for the eyes.
For those who prefer a visual guide, here are some snapshots showing what you'll be doing step by step. See the recipe card below for details.
Step 1: In a blender, combine the soaked cashews, almond milk, nutritional yeast, and lemon juice. Blend until smooth and creamy. Set aside.
Step 2: In a pan, heat the olive oil over medium heat. Add the minced garlic, and chopped onion, and sauté.
Step 3: Stir in the chopped artichoke hearts and cook for 5-10 minutes.
Step 4: Add the chopped fresh spinach and cook until it wilts and is incorporated into the mixture.
Step 5: Pour the creamy cashew mixture into the pan with the artichokes and spinach. Stir in the salt, pepper, and cayenne pepper.
Step 6: Cook the mixture on low heat, stirring frequently for about 5 minutes.
Step 7: Transfer the mixture to a baking dish. Sprinkle vegan parmesan cheese on top. Bake for 10-15 minutes at 425°F (220°C) until the dip browns at the top a bit.
Step 8: Let it cool for a few minutes before serving. Enjoy with your choice of dippers like toasted bread, crackers, or vegetable sticks.
Note: If you're using a cast iron pan, there's no need to switch the mixture to a baking dish. Baking and serving it right in the pan looks great and saves you from washing an extra dish! Additionally, cast iron retains heat well, allowing your dish to stay warm for longer.
Top Tips
- Soak cashews, even briefly, for a creamier texture—especially if you don’t have a high-speed blender. For quick-soak options, check out my Guide to Soaking Cashews.
- If the dip doesn’t brown after 10–15 minutes, switch to broil and watch closely—it usually takes about 5 minutes.
- Cheese Tip: Use a wedge of vegan parmesan for smoother shreds on top.
- Prep ahead and refrigerate for 1–2 days. Bake before serving until hot and golden.
- Skip baking and keep the dip warm in a fondue pot or small crockpot, stirring in vegan parmesan if desired.
What To Serve With Vegan Spinach Artichoke Dip
Whether you’re hosting a party or just treating yourself, this creamy vegan spinach artichoke dip is versatile and pairs beautifully with a variety of dippers. Here are some of my favorites:
- Carrot sticks
- Cucumber slices
- Bell pepper strips
- Broccoli florets
- Cauliflower bites
- Snap peas
- Pita chips – classic and always a hit
- Toasted baguette slices
- Tortilla chips
- Pretzel sticks
- Rice crackers – a gluten-free favorite
- Whole grain crackers
- Melba toast
- Naan bread
- Focaccia pieces
- Apple slices
- Pear slices
- Sliced vegan sausages – pick your favorite
- Vegan meatballs
Storage
- After your Vegan Spinach Artichoke Dip cools to room temperature, transfer it into an airtight container and pop it in the fridge, where it can be kept for 3-5 days.
- When you're ready to reheat, you have a couple of options. For oven reheating, place the dip in an oven-safe dish, cover it with aluminum foil to prevent drying, and warm it at 350°F for about 15-20 minutes or until heated. If you prefer a quicker method, use the microwave by transferring a portion to a microwave-safe dish, covering it loosely, and heating it. Stir it to ensure it's evenly warmed.
Recipe FAQS
You can, but I think you need it for that extra depth of flavor that mimics the umami flavor in traditional spinach artichoke dip. I highly recommend leaving it in.
You can use frozen spinach instead of fresh spinach for the artichoke dip. Remember to thaw and thoroughly drain the frozen spinach to remove excess water before adding it to the dip. This helps prevent the dip from becoming too watery.
I like it when it gets a little thick, but to ensure it remains at the right consistency, make sure not to leave it in the oven for too long. In the unlikely scenario that it does get too thick, add a small amount of liquid, like vegetable broth or plant-based milk, to maintain consistency.
Yes, this dip can definitely be made in advance. Prepare it as usual, store it in an airtight container in the refrigerator, and reheat it when you're ready to serve. It's a super convenient option for planning ahead.
No, it's not. If you're hosting an event or taking it to a gathering, it's a good idea to label it as containing nuts. Many people unfamiliar with plant-based recipes might not expect something as creamy as this to contain cashews and could unknowingly try it. It happened to us, and the person had to be rushed to the hospital. Thankfully, everything turned out fine, but I feel the need to share it as a cautionary tale.
Have a minute? I'd love for you to dive into the comments and rate this Creamy Vegan Spinach Artichoke Dip. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Spinach Artichoke Dip
Ingredients
- 1 cup raw cashews soaked for 4 hours or overnight, then drained
- 1 cup unsweetened plant-based milk
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice (juice from one lemon)
- 1 tablespoon olive oil
- 2-3 cloves garlic minced
- ½ onion finely chopped (~130 grams)
- 1 14 oz can artichoke hearts drained and chopped
- 1 handful fresh spinach chopped (~75 grams)
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- pinch cayenne pepper optional, for a bit of heat
- ¼ cup vegan parmesan cheese optional
Instructions
- Prepare the Creamy Base: In a blender, combine the soaked cashews, plant-based milk, nutritional yeast, and lemon juice. Blend until smooth and creamy. Set aside.
- Preheat Oven: Preheat the oven to 425°F (220°C).
- Cook the Aromatics: In a pan, heat the olive oil over medium heat. Add the chopped onions and minced garlic. Sauté until the onion is translucent and fragrant. Add a pinch of salt while sauteeing to enhance the flavor.
- Add Artichokes and Spinach: Stir in the chopped artichoke hearts and cook for 8-10 minutes. Then, add the chopped spinach and cook until the spinach wilts and incorporates into the mixture. Add another pinch of salt if desired.
- Combine with Cashew Mixture: Pour the creamy cashew mixture into the pan with the artichokes and spinach. Stir well to combine.
- Season the Fondue: Add salt, pepper, and cayenne pepper.
- Let It Thicken: Cook the mixture on low heat, frequently stirring for about 5 minutes.
- Bake: Pour the mixture into a baking dish and bake for 10-15 minutes until it's bubbly and lightly browned on top. If it does not brown enough, turn the oven to broil and watch it carefully until it reaches a golden color.
- Serve: Let it cool for a few minutes before serving. Enjoy with your choice of dippers like toasted bread, crackers, or vegetable sticks. See post for more options.
Rob says
The combination of creamy, rich flavors with the freshness of spinach and the distinct taste of artichokes created an absolutely delicious dip that was a hit in my household. It's rare to find a recipe that appeals to everyone, but this one definitely hit the mark.
It's not just the fantastic taste, the dip paired perfectly with some toasted pita bread and was a great addition to our movie night. Kudos to you for sharing such a fantastic recipe. I'm already looking forward to trying out more of your creations!
Regi Pearce says
I'm stoked to hear that the spinach and artichoke dip was a winner in your house, Rob! It's always a bit of a gamble trying out recipes, especially when you're hoping it'll be a crowd-pleaser, right? But I know this one knocked it out of the park.