Delicious Vegan Spinach Artichoke Dip Recipe

Picture this: you’re at a party, the drinks are flowing, and the hors d’oeuvres are being passed around. Suddenly, you see it – a bowl of creamy spinach artichoke dip that looks absolutely irresistible. You eagerly grab a chip, ready to indulge in the cheesy goodness, only to realize it’s not vegan.

As a vegan chef, I know that feeling all too well. That’s why I created this Yummy Vegan Spinach Artichoke Dip Recipe – to satisfy those cravings for something rich and indulgent, without sacrificing your ethics or dietary choices.

This dip is perfect for parties or gatherings with friends and family. Whether you’re vegan or not, I promise you won’t even miss the dairy in this recipe. So go ahead and dig in – this dip is just as creamy and delicious as any non-vegan version out there.

Get ready to impress your guests with this easy-to-make, flavor-packed recipe that will leave them wondering how anything vegan could be so damn good!

Why You’ll Love This Recipe

Yummy Vegan Spinach Artichoke Dip
Yummy Vegan Spinach Artichoke Dip

Listen up, friends – I’ve got a secret to share: vegan food can be absolutely delicious! And if you don’t believe me, just try this Vegan Spinach Artichoke Dip. Trust me – you’ll be hooked after just one bite.

Let’s start with the obvious: this dip is perfectly creamy and cheesy. And the best part? It’s completely free of dairy! Yep, you read that right – every decadent scoop is made with creamy plant-based ingredients like firm silken tofu and unsweetened non-dairy milk. But don’t worry, you won’t miss the dairy at all – this recipe has all of the flavor and texture of a classic spinach artichoke dip.

But wait, there’s more! This Vegan Spinach Artichoke Dip is also packed with nourishing ingredients like raw cashews, nutritional yeast flakes, and loads of fresh spinach. Trust me when I say that your taste buds AND your body will thank you for serving up this veggie-packed dish.

So whether you’re vegan, dairy-free, or just looking to switch things up in the kitchen, trust me when I say that this Vegan Spinach Artichoke Dip will quickly become a new favorite in your recipe arsenal. So go ahead and give it a try – I promise you won’t be disappointed.

Ingredient List

 A dip to die for - vegan edition!
A dip to die for – vegan edition!

Get ready to gather these amazing ingredients for the best vegan spinach artichoke dip recipe you will ever taste!

The ingredients for this recipe are:

  • 1 (14 oz) can of artichoke hearts, drained
  • 10 oz fresh baby spinach
  • 2 cups of raw cashews soaked in water 1-2 hours and drained
  • 3 cloves garlic minced or chopped very finely
  • 1 yellow onion, diced
  • 1 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 1 1/2 cups unsweetened non-dairy milk (such as almond or soy)
  • 4 tbsp. nutritional yeast flakes
  • 1 tsp. dried basil
  • 1 tsp. dried parsley
  • 1/2 tsp. garlic powder
  • 1/4 tsp. cayenne pepper
  • Salt and black pepper to taste

This list includes both fresh and pantry staple items that combined create the perfect creamy, cheesy vegan dip for a party appetizer or just a simple snack.

The Recipe How-To

 A big bowl of vegan goodness.
A big bowl of vegan goodness.

Time to get started! Follow these simple steps to create a delicious vegan spinach artichoke dip that will have everyone asking for your secret recipe.

Step 1: Soak the Cashews

First things first, we need to make sure the cashews are soft and blendable. Take 2 cups of raw cashews and soak them in water for at least 4 hours or overnight. This will allow the cashews to soften and make for a smooth and creamy dip.

Step 2: Sauté Onion and Garlic

Dice up one yellow onion and mince four garlic cloves. Place a medium skillet over medium-high heat with 2 tablespoons of olive oil. Add the onion and garlic to the skillet, sautéing until they’re translucent and fragrant, which should take around 5 minutes.

Step 3: Add Spinach and Artichokes

Stir in 10 ounces of fresh baby spinach (chopped) and cook until it’s wilted. Then add 14 ounces of marinated artichoke hearts (drained), 1 tablespoon of lemon juice, and sprinkle in some salt, pepper, garlic powder, dried basil, dried parsley, cayenne pepper or hot sauce to taste. Cook all ingredients together until thoroughly combined.

Step 4: Blend It Up!

This is where our soaked cashews come in handy. Drain the cashews and place them in a blender or food processor with the cooked spinach mixture, along with some additional ingredients; such as (⅓ cup of almond milk, 3 tablespoons of apple cider vinegar, 1 tablespoon of nutritional yeast flakes, and a pinch of salt). Blend until it’s a smooth texture that resembles cream cheese.

Step 5: Bake or Serve Cold

Our Vegan Spinach Artichoke Dip can be served cold as it is or baked to melt vegan cheese on top. For oven-ready dip: preheat your oven to 350°F, put the dip in an oven-safe dish that’s coated with oil- Around (8”x8”). Top with shredded vegan cheese & bake for about 15-20 minutes or until it becomes bubbly & golden brown on cheese on top.

Step 6: Enjoy!

Your Vegan Spinach Artichoke Dip is now complete! Serve it up with crackers or bread, veggies such as carrots, celery sticks or pita chips too! This dip stores well in an airtight container in the fridge for up to five days – but don’t worry; your guests won’t let it last that long!

Substitutions and Variations

 A perfect party appetizer sure to please a crowd.
A perfect party appetizer sure to please a crowd.

Now, let’s get creative and explore some substitutions and variations for this yummy vegan spinach artichoke dip.

Firstly, if you’re not a fan of silken tofu, you could use a vegan cream cheese instead. It will still provide the creamy texture that is essential for this dip. Similarly, if you cannot consume cashews, almonds or sunflower seeds would be good replacement options.

If you’re looking to add more protein to the recipe, try using chickpeas or white beans in place of tofu. You can also try adding some vegan bacon bits or vegan sausage crumbles for extra flavor.

For some added texture and depth in flavor, try adding diced sun-dried tomatoes or roasted red peppers. You can use fresh spinach instead of frozen but keep in mind that frozen spinach helps to cut down prep time significantly.

If you prefer to avoid oil, simply omit the olive oil and sauté your onions in water or vegetable stock instead. Unsweetened non-dairy milk such as almond milk can be used in place of soy milk. Nutritional yeast is a key ingredient that should not be substituted since it has a cheesy-nutty taste.

Finally, if you want to turn this dip into a hot spinach and artichoke dip, simply bake it in an oven-safe dish at 375°F for 20-25 minutes until bubbly and golden brown on top. You can also mix in some vegan sour cream to create a tangy flavor.

In conclusion, there are various ways to customize this recipe while ensuring great taste every time. Don’t hesitate to experiment with different ingredients to find the best vegan spinach artichoke dip recipe that suits your preferences.

Serving and Pairing

 A healthy and satisfying snack that won't disappoint.
A healthy and satisfying snack that won’t disappoint.

Now comes the best part – serving and digging into the deliciousness of the vegan spinach artichoke dip! This creamy and cheesy vegan dip is truly a showstopper at any gathering.

For a picture-perfect presentation, serve the dip in a bread bowl or a heat-safe dish accompanied by your favorite chips, crackers, or sliced baguette. You can also serve raw vegetables like carrot sticks, celery, or cucumber alongside for a healthier option.

This vegan spinach artichoke dip pairs well with light-bodied white wines such as pinot grigio or sauvignon blanc. Alternatively, you can also serve it with some refreshing iced tea or lemonade.

This yummy dip is perfect for parties and potlucks but also makes for a delicious appetizer for date nights or cozy nights at home. So do not be shy to whip up this easy vegan spinach artichoke dip recipe to wow your taste buds and impress your guests!

Make-Ahead, Storing and Reheating

 Creamy vegan spinach dip that's hard to resist.
Creamy vegan spinach dip that’s hard to resist.

When it comes to making dips, it can be a real lifesaver to have a recipe that can be made ahead of time. The good news is, this vegan spinach and artichoke dip can be made ahead and store so well! This means less stress and more time to focus on getting other elements of your party or meal prep done.

Making the dip a day or two in advance is simple — just follow the recipe instructions as usual, separate the dip into an airtight container, and store in the fridge until ready to use. It’s important to always let the dip cool down completely before placing it in the fridge. This ensures that bacteria won’t grow in the warm environment and that it will have maximum freshness when you’re ready to serve it.

When you’re ready to eat, take out the dip from the fridge at least an hour before serving. This will give it enough time to come back to room temperature before heating up. To reheat, simply place your airtight container of dip into the oven at 350 degrees Fahrenheit for 15-20 minutes, or until heated through.

Another option for reheating is using a microwave oven. Place the dip in a microwave safe bowl and microwave on high for 60-seconds intervals until heated properly, stirring between each interval. Be cautious not to overheat as this may change the texture of the dip.

Now that we’ve got reheating covered, let’s talk about storing. If you happen to have leftovers after your gathering (lucky you!), simply store them in an airtight container and keep refrigerated for up to three days. If you need longer than three days it is best to freeze.

If you don’t have plans on enjoying your leftover Spinach Artichoke Dip within three days consider freezing instead. To do this simply transfer leftover dip into freezer-friendly containers or ziplock bags before placing in freezer-safe bag and laying flat on your freezer shelf. It lasts up-to one month if kept frozen correctly.

Overall, this vegan spinach and artichoke dip is incredibly versatile when it comes to make-ahead, storing options and reheating methods! Enjoy!

Tips for Perfect Results

 A vegan dip that's just as tasty as the classic!
A vegan dip that’s just as tasty as the classic!

Alright, let’s talk about some tips to guarantee success with this dip. You don’t want a mushy, bland or watery version of vegan spinach artichoke dip, do you? No way! So here are some keys to make sure it turns out perfectly every time.

First, in the recipe it calls for frozen chopped spinach that you will thaw and drain. Well, make sure to do just that! Squeeze as much water as you can out of the spinach before using it. This will prevent the dip from becoming runny.

Second, make sure your silken tofu is firm. If it’s too soft it might add unwanted moisture to the dip.

Third, pre-soak your cashews overnight or boil them for 15 minutes. This will ensure they blend smoothly into your cream sauce and won’t leave any gritty texture in the dip.

Fourth, take care not to overcook the garlic and onion in oil when sautéing them. Overcooked garlic can have a bitter taste and burnt onions can ruin the flavor of your dish.

Fifth, I recommend using nutritional yeast flakes in this recipe. They add a great cheese-like flavor. If you’ve never used nutritional yeast before, give it a try. You might be surprised by how versatile and delicious it is!

Sixth, garnish your vegan spinach artichoke dip with chopped fresh parsley or lemon wedges for a burst of freshness and color.

Lastly, consider serving this dip with toasted bread or tortilla chips – something sturdy enough to hold up against its thickness.

By following these tips you’re well on your way to mastering this yummy vegan spinach artichoke dip recipe.

Bottom Line

For all my fellow vegan foodies out there, this yummy vegan spinach artichoke dip recipe is a must-try! Make it for your next party, game night or just as a snack and delight your taste buds with its creamy texture and cheesy flavor. Not only is it delicious, but it’s also healthy and 100% plant-based.

In conclusion, this recipe offers everything that you would ever want in a dip – cheesy flavor, creamy texture, and of course, lots of spinach and artichokes. With its relatively easy preparation process, you can have this hot spinach and artichoke dip ready in no time.

So go ahead, take a leap of faith and try out this recipe. And why not make it your own by adding some personal variations to it? The possibilities are endless! I’m sure that once you make this recipe, it will become an instant favorite in your vegan recipe collection. Enjoy!

Yummy Vegan Spinach Artichoke Dip

Yummy Vegan Spinach Artichoke Dip Recipe

I make this as an appetizer for dinner parties all the time. It's delicious and easy.
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Course Appetizer
Cuisine Vegan
Calories 151.9 kcal


  • 1/2 yellow onion, diced
  • 1 (12 ounce) package frozen chopped spinach (thawed, drained and squeezed dry)
  • 1 (8 ounce) jar marinated artichoke hearts
  • 1 tablespoon olive oil
  • 1 (12 ounce) package firm silken tofu (I dig Mori-Nu)
  • 1/2 cup nutritional yeast flakes
  • 3 garlic cloves
  • 2 -3 tablespoons apple cider vinegar
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  • Preheat oven to 350°F.
  • Saute onion, spinach and artichoke hearts in olive oil until onion is soft, about 6 minutes.
  • Blend together tofu, nutritional yeast, garlic, vinegar and spices in blender until mixed and smooth.
  • Combine all ingredients.
  • Taste and add extra seasonings and nutritional yeast, as needed.
  • Smooth into non-stick baking dish and bake for 15-20 minutes, or until lightly browned on top.
  • Serve warm with bread or tortilla chips. Enjoy!

Add Your Own Notes


Serving: 187gCalories: 151.9kcalCarbohydrates: 16.6gProtein: 13.8gFat: 5.5gSaturated Fat: 0.8gSodium: 482.5mgFiber: 9.6gSugar: 1.9g
Keyword < 30 Mins, Beans, Free Of..., Lactose-free, Low Cholesterol, Soy/Tofu, Vegan, Vegetable
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