Published:
Mar 20th 2022
by 
Last updated: Dec 18th 2024
This Vegan Spinach Artichoke Dip is a must-try for anyone looking for a creamy, cheesy, and rich dip without the dairy. Perfect for plant-based eaters, it’s packed with the savory goodness of spinach, artichokes, and a blend of vegan-friendly ingredients like cashews and nutritional yeast. Whether you're hosting a party or simply craving a healthy snack, this dip is easy to prepare and pairs wonderfully with crusty bread, tortilla chips, or fresh veggies. It's not just delicious; it's nutritious too, making it a great choice for your next vegan dish.
You’ll love this recipe for its simple, plant-based ingredients that create a creamy, cheesy dip without any dairy. It’s a healthy alternative that doesn’t compromise on flavor, making it a hit for vegan and non-vegan eaters alike. Plus, it’s quick to prepare, taking only 30 minutes from start to finish!
- Soak your cashews for at least 5 minutes to ensure they blend into a smooth, creamy texture.
- Drain and rinse the artichoke hearts thoroughly to avoid any briny flavor from overpowering the dip.
- Use a high-speed blender for the best consistency when blending the cashews and almond milk.
Serve this vegan dip with fresh, crusty bread, crunchy pita chips, or an array of sliced vegetables like carrots, cucumbers, or bell peppers. It’s also great as a spread in wraps or sandwiches.
- Cashews: If allergic, you can replace them with soaked sunflower seeds for a similar creamy texture.
- Almond Milk: Swap with oat milk or soy milk for a different dairy-free option.
- Spinach: Kale can be used in place of spinach for a heartier green.
Store any leftover dip in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in a skillet over low heat or in the microwave, adding a splash of almond milk if needed to loosen it up.
- Olive Oil: Helps sauté the vegetables and adds a rich flavor to the dish.
- Cashews: Soaked and blended to create a creamy base without dairy.
- Garlic: Adds a deep, savory flavor to the dip.
- Onion: Enhances the overall taste and adds a subtle sweetness.
- Unsweetened Almond Milk: A dairy-free alternative that adds creaminess.
- Nutritional Yeast: Provides a cheesy flavor without using dairy.
- Spinach: Adds nutritional value and a fresh, earthy taste.
- Artichoke Hearts: A classic ingredient that pairs well with the creamy base.
Can I make this dip ahead of time?
Yes, you can prepare the dip a day in advance. Simply store it in the fridge and bake it right before serving.
What can I use instead of cashews?
If you’re allergic to nuts, soaked sunflower seeds or silken tofu are good substitutes to create a creamy texture.
Can I freeze Vegan Spinach Artichoke Dip?
While it’s best served fresh, you can freeze this dip for up to 2 months. Thaw it overnight in the fridge and reheat gently before serving.
How to Make Vegan Spinach Artichoke Dip
Start by soaking raw cashews in boiling water for about 5 minutes to soften them. Meanwhile, sauté garlic and onions in olive oil until fragrant. Drain the cashews and blend them with almond milk, nutritional yeast, lemon juice, and salt until smooth. Stir in the sautéed vegetables, artichoke hearts, and spinach, then pulse the mixture a few times in the blender for a chunky texture. Transfer the dip to a greased baking dish and bake at 425°F for 20 minutes. Serve hot with your favorite sides!
Time & Serves
Ingredients
4 teaspoons Olive Oil, divided
1 1/2 cups Raw Cashews
5 cloves Garlic
1 medium Onion, diced
1 1/2 cups Unsweetened Almond Milk
1/4 cup Nutritional Yeast
Juice of 1 Lemon
1 1/2 teaspoons Salt
4 cups Spinach
2 (14 ounces) can Artichoke Hearts, drained and rinsed
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