Vegan Spinach Artichoke Dip – Creamy, Comforting, Crowd-Pleasing
This Vegan Spinach Artichoke Dip is the kind of warm, creamy snack that makes everyone hover around the bowl. It tastes indulgent but keeps things plant-based and dairy-free. The texture is rich, the flavors are bright, and it’s perfect with crackers, sourdough, or crisp veggies.
Make it for game day, holidays, or any time you want something cozy and satisfying.
Ingredients
Method
- Soak the cashews. Cover cashews with hot water and let sit for 20–30 minutes (or overnight in cold water). Drain before blending.
- Preheat the oven. Set to 375°F (190°C). Lightly grease a small baking dish, about 1.5–2 quarts.
- Sauté aromatics. Warm olive oil in a skillet over medium heat. Add onion and a pinch of salt; cook 3–4 minutes until translucent. Stir in garlic and cook 30–60 seconds until fragrant.
- Cook the spinach. Add fresh spinach to the skillet, letting it wilt, or squeeze thawed frozen spinach very dry and stir it in to warm. Remove from heat and let cool slightly.
- Blend the creamy base. In a blender, combine soaked cashews, dairy-free yogurt, 1/2 cup plant milk, nutritional yeast, lemon juice, Dijon, 1/2 teaspoon salt, and a few grinds of pepper. Blend until very smooth and silky. If too thick, add plant milk 1 tablespoon at a time.
- Fold it together. In a bowl, mix the sautéed spinach mixture and chopped artichokes. Pour in the blended sauce. Add onion powder, garlic powder, and red pepper flakes if using. Taste and adjust salt, pepper, or lemon.
- Transfer and top. Spread the mixture into the prepared baking dish. Sprinkle vegan Parmesan or mozzarella on top if you like.
- Bake. Bake 18–22 minutes, until hot and bubbling at the edges. If you want more color on top, broil for 1–2 minutes, watching closely.
- Serve. Let it stand 5–10 minutes to set. Serve warm with sliced baguette, pita chips, crackers, tortilla chips, or raw veggies.
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Get Your Program TodayWhy This Recipe Works
This dip uses a blend of cashews and dairy-free yogurt for a creamy, tangy base that mimics traditional versions. Nutritional yeast brings a subtle cheesy flavor without heaviness. Sautéed garlic, onions, and spinach add depth and freshness, while artichokes provide a briny pop.
Baking it until bubbly concentrates the flavors and gives the top a lightly golden finish.
It’s also flexible. You can use fresh or frozen spinach, canned or jarred artichokes, and your choice of plant milk. The method is simple enough for weeknights but feels special enough for a party.
Shopping List
- Raw cashews (1 cup, soaked)
- Plain dairy-free yogurt (unsweetened, 1/2 cup; almond, soy, or coconut)
- Unsweetened plant milk (about 1/2–3/4 cup; almond, oat, or soy)
- Nutritional yeast (3–4 tablespoons)
- Lemon juice (2 tablespoons, fresh)
- Dijon mustard (1 teaspoon)
- Garlic (3–4 cloves, minced)
- Yellow onion or shallot (1 small, finely chopped)
- Spinach (10 ounces fresh, or 8 ounces frozen, thawed and drained)
- Artichoke hearts (14-ounce can or jar, drained and roughly chopped)
- Olive oil (1–2 tablespoons)
- Salt and black pepper
- Red pepper flakes (optional)
- Onion powder and garlic powder (optional, 1/2 teaspoon each for extra savory depth)
- Vegan Parmesan or mozzarella-style shreds (optional, for topping)
How to Make It
- Soak the cashews. Cover cashews with hot water and let sit for 20–30 minutes (or overnight in cold water).
Drain before blending.
- Preheat the oven. Set to 375°F (190°C). Lightly grease a small baking dish, about 1.5–2 quarts.
- Sauté aromatics. Warm olive oil in a skillet over medium heat. Add onion and a pinch of salt; cook 3–4 minutes until translucent.
Stir in garlic and cook 30–60 seconds until fragrant.
- Cook the spinach. Add fresh spinach to the skillet, letting it wilt, or squeeze thawed frozen spinach very dry and stir it in to warm. Remove from heat and let cool slightly.
- Blend the creamy base. In a blender, combine soaked cashews, dairy-free yogurt, 1/2 cup plant milk, nutritional yeast, lemon juice, Dijon, 1/2 teaspoon salt, and a few grinds of pepper. Blend until very smooth and silky.
If too thick, add plant milk 1 tablespoon at a time.
- Fold it together. In a bowl, mix the sautéed spinach mixture and chopped artichokes. Pour in the blended sauce. Add onion powder, garlic powder, and red pepper flakes if using.
Taste and adjust salt, pepper, or lemon.
- Transfer and top. Spread the mixture into the prepared baking dish. Sprinkle vegan Parmesan or mozzarella on top if you like.
- Bake. Bake 18–22 minutes, until hot and bubbling at the edges. If you want more color on top, broil for 1–2 minutes, watching closely.
- Serve. Let it stand 5–10 minutes to set.
Serve warm with sliced baguette, pita chips, crackers, tortilla chips, or raw veggies.
Keeping It Fresh
Refrigerate leftovers in an airtight container for up to 4 days. The flavors often deepen by day two, making it great for meal prep. For reheating, warm in a 325°F (165°C) oven for 10–15 minutes, or microwave in short bursts, stirring in between.
If it thickens, add a splash of plant milk and stir.
You can freeze it for up to 2 months. Thaw overnight in the fridge, stir well, and reheat in the oven. For best texture, add a little fresh lemon juice after reheating to brighten the flavors.
Health Benefits
- Plant-based protein and healthy fats: Cashews provide creamy texture without dairy and offer unsaturated fats that support heart health.
- Fiber-rich veggies: Spinach and artichokes add fiber, which supports digestion and helps you feel satisfied.
- Vitamins and minerals: Spinach delivers iron, folate, and vitamin K, while artichokes bring potassium and antioxidants.
- Lighter than traditional dips: No heavy cream or cheese, yet still rich and comforting.
Common Mistakes to Avoid
- Not draining spinach enough: Excess water can make the dip watery.
Squeeze frozen spinach thoroughly. For fresh, cook off moisture in the pan.
- Under-seasoning: Taste before baking. Add salt, pepper, and lemon until it pops.
A bland base will stay bland.
- Skipping the soak: Unsoaked cashews won’t blend as smooth, leaving a grainy texture.
- Too much liquid: Add plant milk gradually to reach a thick, spreadable consistency. It should be creamy, not soupy.
- Overbaking: Long bake times can dry it out. Pull it when it’s just bubbly around the edges.
Alternatives
- Nut-free option: Replace cashews with 1.5 cups silken tofu and reduce plant milk as needed.
Add an extra tablespoon of nutritional yeast for body.
- Oil-free: Sauté onions and garlic in a splash of water or vegetable broth, and skip the olive oil. Choose an oil-free yogurt if desired.
- Extra cheesy: Stir in 1/2–1 cup vegan mozzarella shreds and 2 tablespoons vegan Parmesan to the mixture before baking.
- Spicy: Add minced jalapeño or 1–2 teaspoons hot sauce to the base. Top with red pepper flakes.
- Herby: Fold in chopped fresh basil or parsley, or 1 teaspoon dried Italian seasoning for a Mediterranean vibe.
- No-bake version: Warm everything together in a skillet until thick and hot, then serve immediately.
Great when you’re short on time.
FAQ
Can I make this ahead?
Yes. Assemble the dip up to a day in advance, cover, and refrigerate. Bake just before serving.
You may need an extra 5 minutes if it’s going into the oven cold.
What can I use instead of nutritional yeast?
Try a mix of miso paste (1–2 teaspoons) and vegan Parmesan for savory depth. It won’t be identical, but it keeps the umami and richness.
How do I make it gluten-free?
The dip is naturally gluten-free. Just serve with gluten-free crackers, chips, or veggie sticks.
Can I use canned spinach?
You can, but it tends to be softer and less vibrant.
If you use it, drain very well and consider adding a handful of fresh chopped spinach for texture.
What’s the best yogurt to use?
Unsweetened, plain dairy-free yogurt with some tang works best. Almond or soy yogurt give a neutral flavor. Coconut yogurt adds richness but choose one that isn’t too sweet.
Do I need a high-speed blender?
It helps, but it’s not required.
Soak the cashews thoroughly and blend longer, scraping down the sides as needed. Add small splashes of plant milk until smooth.
How can I make it lower fat?
Use silken tofu instead of cashews, and skip any vegan cheese on top. The dip will still be creamy and flavorful.
What should I serve with it?
Sliced baguette, pita chips, tortilla chips, seeded crackers, bell pepper strips, cucumber rounds, celery, or lightly steamed broccoli florets all work well.
In Conclusion
This Vegan Spinach Artichoke Dip brings all the cozy, creamy comfort of the classic without dairy.
It’s simple to make, easy to customize, and always a hit at the table. Keep a batch ready for last-minute gatherings, or bake it fresh when you want a warm, satisfying snack. One scoop in, and you’ll see why this version earns a permanent spot in your recipe rotation.
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