Vegan Spinach Artichoke Dip Recipe

There’s nothing quite like a warm, creamy spinach artichoke dip—it’s rich, flavorful, and perfect for dipping everything from crackers to fresh veggies.

The best part? This version is completely dairy-free but still delivers all the cheesy, creamy goodness you expect.

Made with cashews, nutritional yeast, and simple pantry ingredients, this vegan spinach artichoke dip will have everyone reaching for seconds (or thirds).

Perfect for game nights, parties, or just an indulgent snack at home, this is one dip you’ll want to make again and again. Let’s get started!

Ingredients

For the Base:

• 1 cup raw cashews (soaked for 2 hours or boiled for 10 minutes)

• ¾ cup unsweetened plant-based milk (almond, oat, or soy)

• 3 tablespoons nutritional yeast

• 2 tablespoons lemon juice

• 2 teaspoons apple cider vinegar

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• ½ teaspoon salt

• ½ teaspoon black pepper

For the Spinach & Artichokes:

• 1 (14 oz) can artichoke hearts, drained and chopped

• 1½ cups fresh spinach, roughly chopped (or 1 cup frozen, thawed and squeezed dry)

• ½ teaspoon onion powder

• ½ teaspoon smoked paprika

• ¼ teaspoon red pepper flakes (optional for spice)

Optional Toppings:

• ¼ cup vegan parmesan or extra nutritional yeast

• 2 tablespoons panko breadcrumbs for a crispy top

Instructions

Step 1: Prepare the Cashew Cream

1. If you haven’t soaked the cashews, boil them in water for 10 minutes to soften. Drain and transfer to a blender.

2. Add plant-based milk, nutritional yeast, lemon juice, apple cider vinegar, olive oil, garlic, salt, and black pepper.

3. Blend until smooth and creamy. If it’s too thick, add a splash of milk to loosen it up. Set aside.

Step 2: Cook the Spinach & Artichokes

1. In a pan over medium heat, add a drizzle of olive oil.

2. Add the chopped artichokes and sauté for 2 minutes.

3. Stir in the chopped spinach, onion powder, smoked paprika, and red pepper flakes. Cook until the spinach is wilted and everything is well combined.

Step 3: Combine Everything

1. Pour the blended cashew cream into the pan with the spinach and artichokes.

2. Stir well and let it cook for another 2–3 minutes until thick and heated through. Taste and adjust seasoning if needed.

Step 4: Bake (Optional for a Golden Top)

1. Preheat your oven to 375°F (190°C).

2. Transfer the dip to an oven-safe dish and sprinkle with vegan parmesan and/or panko breadcrumbs.

3. Bake for 10–15 minutes until slightly golden and bubbly.

Step 5: Serve & Enjoy

1. Let the dip cool for a few minutes before serving.

2. Serve warm with tortilla chips, crackers, pita bread, or fresh veggies.

Serving Ideas

This dip is versatile and can be enjoyed in many ways:

• As a Dip: Classic and perfect with chips or sliced baguette.

• Stuffed in Mushrooms: Spoon into mushroom caps and bake for a fun twist.

• On Pasta: Toss with cooked pasta for a creamy spinach-artichoke sauce.

Customize Your Spinach Artichoke Dip

• Extra Creamy: Add a scoop of vegan cream cheese.

• Garlic Lovers: Roast the garlic before blending for deeper flavor.

• Spicy Kick: Add diced jalapeños or more red pepper flakes.

Final Thoughts

This vegan spinach artichoke dip is proof that dairy-free can still be indulgent. Whether you're making it for a party or a personal treat, it's guaranteed to be a hit.

Grab your favorite dippers and dig in! 🌿👇✨💖