The Best Vegan Spinach Artichoke Dip
This vegan spinach artichoke dip is so good even your kids will love it! Seriously, it’s creamy, tangy, and the most delicious crowd pleasing appetizer you’ll make! Plus it only takes 8-10 ingredients and just over a half hour to make (including bake time)!
Even my ‘picky’ eater is OBSESSED with it!
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Pair this vegan (or whole food plant-based) spinach artichoke dip with crostini and it will be the first thing to disappear during game day or any party.
Ingredients for Vegan Spinach Artichoke Dip
Cashews: The cashews are what helps this recipe be nice and creamy, just be sure to soak overnight or quick soak them before using.
Garlic: Garlic helps with the flavor of this dish, if on a low FODMAP diet then feel free to omit. If you don’t have garlic, then use about 1 – 1 ½ teaspoons of garlic powder.
Soy Milk: Use whichever non-dairy milk you prefer. I know soy and oat works the best, almond milk does work, but not as well.
Lemon Juice: Lemon juice helps with the flavor, subtle tanginess, and balancing the richness of some of the other ingredients.
Nutritional Yeast: Nutritional yeast is how we get this dip to taste cheesy without using any type of cheese or dairy product.
Onion Powder: Onion powder is also added for flavor, again please omit if on a low FODMAP diet.
Salt: If on a whole food plant-based diet no SOS then omit, this is not vital to the recipe but d
Spinach: The easiest type of spinach to use is frozen chopped spinach, simply take out of your freezer before anything else and it should be thawed enough to use by the time you need it. You could also use fresh spinach, but you’ll need almost twice as much and will need to blanch it before using it in the recipe.
Artichokes: I have only ever used jarred artichoke hearts for this recipe. To be completely honest, I have never cooked with fresh artichoke before, but if you know how to get fresh artichoke to the same consistency of jarred, then feel free to use fresh!
(Optional) Shredded Mozzarella Vegan Cheese: If on a whole food plant-based diet (or on a strict budget), please omit! It tastes just as amazing with and without it, the vegan cheese simply makes it look prettier in photos.
How to Make Vegan Artichoke Dip
*Note that these instructions can be printed below
Step one: Preheat your oven to 400℉ and grease your baking dish with a little bit of olive oil (oil is completely optional).
Step two: Soak the cashews overnight, or quickly soak them by boiling them for about 15 minutes.
Step three: Blend together the cashews, minced garlic, soy milk & lemon juice, nutritional yeast, 1 jar of artichokes, onion powder, and salt in a high speed blender or food processor.
Step four: Pour the mixture into a bowl, or straight into your baking dish, and then gently fold in the spinach and second jar of artichokes (these can be chopped smaller if you prefer). Sprinkle the vegan shredded cheese over the dip if using.
Step five: Bake for 20-30 minutes, or until done.
Step six: Enjoy with Crostini, toasted bread, tortilla chips or crackers!
How to Serve This Delicious Crowd-Pleasing Dip
This hot dip is best served hot, or at least warm.
Pair it with:
- Crostini
- Pita chips
- Pita bread
- Baguettes
- Bread
- Carrot sticks
- Tortilla chips
- And so much more!
How to Store
Fridge: Store in the fridge for up to 3-4 days and reheat in the oven at 350℉ until warm all the way through, or in the microwave.
More Vegan Appetizer Recipes You’ll Love
The Best Vegan Spinach Artichoke Dip
Shawna ClapperEquipment
- 8 inch by 8 inch Baking Dish
- Blender or food processor
- Spoon or spatula
Ingredients
- 1 ½ Raw Cashews soaked overnight
- 5 Cloves Garlic minced
- 1 ¼ cup Soy Milk
- 2 teaspoons Lemon Juice
- ¼ cup Nutritional Yeast
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- 5-6 ounces Frozen Chopped Spinach thawed
- 2 12-14 ounce jars Artichoke hearts drained
- 7 ounces shredded mozzarella vegan cheese OPTIONAL
Instructions
- Preheat your oven to 400℉ and grease your baking dish with a little bit of olive oil (oil is completely optional).
- Soak the cashews overnight, or quickly soak them by boiling them for about 15 minutes.
- Blend together the cashews, minced garlic, soy milk & lemon juice, nutritional yeast, 1 jar of artichokes, onion powder, and salt in a high speed blender or food processor.
- Pour the mixture into a bowl, or straight into your baking dish, and then gently fold in the spinach and second jar of artichokes (these can be chopped smaller if you prefer). Sprinkle the vegan shredded cheese over the dip if using.
- Bake for 20-30 minutes, or until done.
- Enjoy with Crostini, toasted bread, tortilla chips or crackers!
