Vegan Spinach Artichoke Dip

The Best Creamy, Cheesy Vegan Spinach Artichoke Dip

If there’s one dip I must have at every special occasion or gathering I host, it’s this vegan spinach artichoke dip. Just like the original version, this dairy-free spinach artichoke dip is super creamy, cheesy, and rich but now made with zero animal products! Instead, this dairy-free spinach dip relies on simple, easy-to-find, whole-food ingredients like soaked cashews -instead of processed vegan mayo/sour cream- to create its creamy, silky base. It’s even made gooey, like melted dairy cheese, thanks to tapioca starch for even more realism that all your guests, vegan or not, will love. Best of all, there are several ways to adapt the recipe to your liking (with optional add-ins or dietary changes). Since it’s warm, it’s a satisfying, comforting addition to any gathering or opportunity to impress. Perfect for pairing with all your favorite dippers – crackers, chips, and/or veggies. Looking for even more impressive vegan dip ideas? Check out my vegan French onion dip or roasted garlic white bean dip next!

The Ingredients

There are two elements to this vegan spinach and artichoke dip: the creamy cashew base and the mix-ins.

Cashew Sauce

Cashews: Use raw, unsalted cashews for the most neutral (and super creamy) flavor. Plant-based milk: Any unsweetened dairy-free milk. I.e., soy, oat, almond milk, etc. I used canned lite coconut milk for extra creaminess. Nutritional yeast: This ingredient is key to providing the dairy-free ‘cheese’ flavor. Tapioca flour: Like my popular vegan cheese sauce, this dairy-free artichoke dip relies on tapioca flour (also called tapioca starch) to provide the ooey-gooey texture of melted cheese. Arrowroot flour will work similarly. Paprika: I use a combination of sweet and smoked paprika for color and flavor. Sea salt & black pepper: To season to taste.

Spinach Artichoke Mixture

Aromatics: This vegan artichoke dip uses garlic and onion (white or yellow) for plenty of flavor and aromatic depth. Roasted garlic will work wonderfully, too. Oil: Use any neutral cooking oil, like olive oil, avocado oil, vegetable oil, etc. Artichoke: I used canned artichoke hearts (in water, not oil/ marinated) for ease. If you have fresh artichoke, you’d need to cook it first. Spinach: Use fresh spinach or frozen (thawed & squeezed to remove excess liquid). Garnish: (Optional) I love sprinkling red pepper flakes and sometimes fresh herbs like parsley, dill, or chives over the vegan spinach artichoke dip.

What Else Could I Add to Vegan Artichoke Dip?

Vegan mayonnaise: Add a few tablespoons of vegan mayo for a super creamy dip. Vegan Parmesan cheese: (or melty cheese) To sprinkle on top for extra cheesiness. Lemon: A little lemon juice and/or zest brightens the flavors and balances richness. White miso paste: A tablespoon to enhance the umami, salty, cheesy flavor. Sun-dried tomatoes: Finely chopped to add a tangy, rich flavor. Black olives: Chopped for little bites of salty, briny flavor and extra texture. Caramelized onions: To replace the sautéed onion for a slightly sweet oniony depth. Pesto: The herbs in green pesto complement this dairy-free spinach dip well.

For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

How to Make Vegan Spinach Artichoke Dip

First, soak the cashews in boiling water for 10-15 minutes or until soft. Then drain them.

Meanwhile, peel and finely dice the onion and mince the garlic. Also, chop the spinach and drain, rinse, and roughly chop the artichoke hearts. While the cashews are still soaking, heat the oil in an oven-safe skillet over medium heat. Once hot, add the onion and sauté for 3-4 minutes before adding the garlic to sauté for a minute. Then, set them aside.

If you don’t have an oven-safe skillet, you’ll need to transfer the dip to an oven-safe dish/ baking dish later on.

Next, preheat the oven to 375F/190C and add all the cashew sauce ingredients (soaked cashews, milk, tapioca flour, nutritional yeast, paprika, and salt and pepper) to a high-speed blender or food processor and blend on high until super smooth.

This can take a few minutes, so pause the machine to scrape down the sides as necessary. Also, note that a blender will make a smoother sauce than a food processor.

Add the onion, garlic, artichokes, and spinach and pulse 4-6 times just enough to mix them into the sauce. Pour the mixture back into the skillet and bring it to a boil, then reduce to a simmer for 1-2 minutes, stirring often. Taste it and adjust any of the seasonings. Transfer the skillet to the oven to bake for about 10-15 minutes (I did 12 minutes), until lightly brown on top and bubbling but not overly dry. Optionally garnish with red pepper flakes and fresh herbs, then serve and enjoy!

Serving Suggestions

Bread: Such as naan/ other flatbread, crusty bread, or sliced baguette (toasted and rubbed with garlic is my top suggestion!), or even breadsticks. Chips & crackers: Including potato chips, tortilla chips, pita chips, crackers, etc. Vegetables: Like carrots, cucumber, bell pepper, or celery sticks.

You can also enjoy this dairy-free, gluten-free spinach artichoke dip as part of a larger party spread/ charcuterie alongside vegan cheeses, preserves, pickles, fruit (apple/grapes), etc. Use leftovers to turn into pasta sauce, within stuffed mushrooms/peppers, and spread into sandwiches, wraps, grilled cheese, pizza, etc.

Storage Instructions

Store: Allow the vegan artichoke dip to cool, then store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat: You can reheat the dairy-free, gluten-free spinach dip in the oven (at 350F/175C), on the stove (over low), or in the microwave (in 30-second increments), adding an extra splash of plant-based milk to bring back the creamy texture.

Can I substitute the cashews?

You could use about ½ cup of raw cashew butter instead (which is great if you don’t have a powerful blender/ food processor). For a nut-free alternative, try soaked sunflower seeds. Another option for dairy-free artichoke dip is to use your favorite plain vegan cream cheese.

Why is my dip watery?

It’s important to thoroughly thaw, drain, and squeeze the spinach if you use frozen spinach. Likewise, properly drain the artichokes and pat them dry before chopping.

Can I make the dip oil-free?

Yes, use a splash of water or vegetable broth to saute the garlic and onion instead.

Recipe Notes and Tips

Don’t over-blend: The spinach and artichoke should still have texture. Be patient: It can take a few minutes to blend the cashew cream mixture until it’s super smooth. Give the machine breaks if necessary. If you know you don’t have a powerful machine, using cashew butter may be best. Taste and adjust: You can easily adjust the nutritional yeast or any seasonings to your liking. If you don’t find it onion-y/garlicky enough, add some onion powder and/or garlic powder for a flavor boost. Don’t overcook the dip: It should be warm and bubbling but only lightly browned. Overbaking it can lead to it beginning to dry out.

More Vegan Dip Recipes

Oil-free hummus Cucumber raita Lentil hummus Vegan Tzatziki Vegan cheese sauce

If you try this vegan spinach artichoke dip recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.