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!
Ready to try it? This vegan spinach artichoke dip recipe starts with simple ingredients:
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!
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.
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.
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.
If you love this vegan spinach artichoke dip recipe, try one of these easy vegan appetizers next:
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