This vegan spinach artichoke dip is the ultimate game day or party snack. It's creamy, tangy, savory, and delicious. You won't be able to get enough!
You don’t have to be vegan to love this vegan spinach artichoke dip. Just ask Jack. Whenever I make it, he can’t resist going back for seconds…and then thirds… This vegan spinach artichoke dip is creamy, tangy, and delicious. Who could say no to that?
Instead of the traditional mayo and/or sour cream, blended cashews make up the creamy base of this plant-based dip. Nutritional yeast and onion powder add savory, cheesy flavor, while lemon juice and Dijon mustard give it the perfect bright kick.
If you’re looking for a crowd-pleasing party appetizer or game day snack, make this vegan spinach artichoke dip. Your dairy-free friends will thank you, and so will everyone else. This vegan spinach dip is seriously tasty. They won’t be able to get enough!
How to Make Vegan Spinach Artichoke Dip
Ready to try it? This vegan spinach artichoke dip recipe starts with simple ingredients:
Ingredients
- Fresh spinach and artichokes, of course! I use fresh spinach and canned artichoke hearts. I love the artichokes’ briny flavor!
- Raw cashews – Blended with a little water, they create the dip’s creamy base.
- Extra-virgin olive oil – For richness.
- Fresh lemon juice – For bright flavor.
- Nutritional yeast – Not familiar with nutritional yeast? It’s deactivated brewer’s yeast, and it gives plant-based recipes like vegan Parmesan cheese and vegan mac and cheese a delicious cheesy flavor. It does the same here! You won’t miss the cheese in this vegan spinach artichoke dip.
- Garlic and onion powder – They give the dip a crave-worthy savory taste.
- Fresh chives – They also add savory, oniony flavor, and they give the dip a nice freshness.
- Dijon mustard – For tang.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
Start by prepping the veggies. Blanch the spinach. Then, squeeze out the excess water and roughly chop it. Chop the chives and artichokes, and place them in a bowl with the spinach. Make sure to reserve some chives for garnish!
Substitution Option
I love the vibrant color and delicate texture of fresh spinach in this dip. But in a pinch, frozen spinach works too. 3 ounces of frozen spinach is roughly equivalent to the 5 ounces fresh I call for here.
If you’re using frozen spinach, skip the blanching step. Instead, simply thaw the spinach and squeeze out any excess water before adding it to the dip.
Next, blend up the cashew base. Place the cashews in a high-speed blender with the water, olive oil, lemon juice, nutritional yeast, garlic, onion powder, mustard, and salt. Blend until smooth.
Recipe Tip
If you don’t have a high-speed blender, such as a Vitamix, you may want to soak the cashews before blending.
Cover them with warm water, and let them soak for 6 hours or overnight. Soaking softens the nuts and makes them easier to blend.
Then, mix up the dip. Pour the cashew cream over the spinach and artichokes.
Stir to combine…
…and then transfer the dip to an 8-inch oven-safe skillet (a small baking dish would work here too!).
Finally, bake the dip at 400°F for 8 to 10 minutes, or until warmed through.
Garnish with the reserved chives. Serve warm in the pan with tortilla chips, crackers, crostini, or toasted baguette for dipping. Fresh veggies like carrots, celery sticks, and bell peppers are great with this dip too.
How to Store Vegan Spinach Artichoke Dip
This vegan spinach artichoke dip is best right after it’s baked, but leftovers will keep in an airtight container in the fridge for up to 2 days. Enjoy at room temperature, or reheat in the microwave or a 350°F oven.
To make the vegan spinach artichoke dip ahead, mix the creamy cashew mixture with the veggies up to a day in advance. Tightly cover and store in the fridge. When you’re ready to serve, transfer the dip to an oven-safe dish and bake until warmed through.
More Vegan Appetizers
If you love this vegan spinach artichoke dip recipe, try one of these easy vegan appetizers next:
- French Onion Dip
- Buffalo Cauliflower Wings
- Best Guacamole
- Vegan Cheese Sauce
- Best Bean Dip
- Vegan Ranch
- Or any of these 35 Best Vegan Appetizers!
Vegan Spinach Artichoke Dip
Ingredients
- 5 ounces fresh spinach
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 2 tablespoons chopped fresh chives
- 1¼ cups raw cashews
- ½ cup water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon nutritional yeast
- 1 garlic clove
- 1 teaspoon sea salt
- ½ teaspoon Dijon mustard
- ½ teaspoon onion powder
- Toasted baguette, for serving
Instructions
- Preheat the oven to 400°F.
- Bring a medium pot of salted water to a boil and set a bowl of ice water nearby. Add the spinach. Immediately use a slotted spoon to transfer it to the ice water. Let chill for 1 minute, then drain. Squeeze the excess moisture from the spinach and roughly chop.
- Place the spinach in a medium bowl and add the artichokes and chives, reserving some chives for garnish.
- In a high-speed blender, place the cashews, water, olive oil, lemon juice, nutritional yeast, garlic, salt, mustard, and onion powder. Blend until smooth and creamy.
- Pour the creamy mixture over the spinach and artichokes and stir to combine. Season to taste.
- Spread the dip in an 8-inch cast iron skillet and bake for 8 to 10 minutes, or until just warmed through. Remove from the oven, sprinkle with the reserved chives, and serve with toasted baguette.
i tried the recipe but i found it a bit too thick and dry after baking for 10minutes
Prepared last night and excellent. Added the 14 oz can of artichokes plus a small jar of marinated artichokes. Doubled the lemon juice and mustard. Definitely will prepare again!
I’m so glad you enjoyed it!
Can you make this with thawed frozen spinach, well drained?
yep!
I made this once and I’ve dreamt about it since. Second batch is in the oven now.
Hello, is there any other way to prepare the fresh spinach without boiling it in water?
Hi Christa, you can use a steamer basket and steam it for a minute or so.
I’d love to try this, and, I’m not a cashew (or peanut) eater…Any suggestions for substitutes?
Thks!
You could try raw, unsalted sunflower seeds, if nuts are a problem.
Hi Barbara, I’d go make this other spinach artichoke dip that has no nuts: https://dailycove.info/spinach-artichoke-dip/%3C/a%3E%3C/p%3E%3C/div%3E%3Cdiv class=reply>
When you use nutritional yeast as an ingredient are you using flakes or powder? I have both and I never know which to use in recipes that call for nutritional yeast. Is there a conversion for powder to flakes and vice versa?
Thank you!
Hi Michelle, we use nutritional yeast flakes.