Vegan Spinach Artichoke Dip

This vegan spinach artichoke dip is the ultimate game day or party snack. It's creamy, tangy, savory, and delicious. You won't be able to get enough!

Vegan spinach artichoke dip

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!

Vegan spinach artichoke dip ingredients

How to Make Vegan Spinach Artichoke Dip

Ready to try it? This vegan spinach artichoke dip recipe starts with simple ingredients:

Ingredients

  • Fresh spinach and artichokes, of course! I use fresh spinach and canned artichoke hearts. I love the artichokes’ briny flavor!
  • Raw cashews – Blended with a little water, they create the dip’s creamy base.
  • Extra-virgin olive oil – For richness.
  • Fresh lemon juice – For bright flavor.
  • Nutritional yeast – Not familiar with nutritional yeast? It’s deactivated brewer’s yeast, and it gives plant-based recipes like vegan Parmesan cheese and vegan mac and cheese a delicious cheesy flavor. It does the same here! You won’t miss the cheese in this vegan spinach artichoke dip.
  • Garlic and onion powder – They give the dip a crave-worthy savory taste.
  • Fresh chives – They also add savory, oniony flavor, and they give the dip a nice freshness.
  • Dijon mustard – For tang.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Spinach, chives, and artichokes in glass bowl

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!

Substitution Option

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.

Cashews, nutritional yeast, Dijon mustard, garlic, and onion powder in blender

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.

Recipe Tip

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.

Pouring cashew cream over vegetables in glass bowl

Then, mix up the dip. Pour the cashew cream over the spinach and artichokes.

Stirring creamy cashew mixture and vegetables in glass bowl

Stir to combine…

Transferring vegan spinach artichoke dip to skillet

…and then transfer the dip to an 8-inch oven-safe skillet (a small baking dish would work here too!).

Spreading vegan spinach artichoke dip in skillet

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.

How to Store Vegan Spinach Artichoke Dip

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.

Vegan spinach artichoke dip recipe

More Vegan Appetizers

If you love this vegan spinach artichoke dip recipe, try one of these easy vegan appetizers next:

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Vegan Spinach Artichoke Dip

rate this recipe:
5 from 10 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves 8
This vegan spinach artichoke dip is a crowd-pleasing appetizer or game day snack. It's creamy, tangy, and packed with delicious cheesy flavor. Everyone will love it!

Ingredients

Instructions

  • Preheat the oven to 400°F.
  • Bring a medium pot of salted water to a boil and set a bowl of ice water nearby. Add the spinach. Immediately use a slotted spoon to transfer it to the ice water. Let chill for 1 minute, then drain. Squeeze the excess moisture from the spinach and roughly chop.
  • Place the spinach in a medium bowl and add the artichokes and chives, reserving some chives for garnish.
  • In a high-speed blender, place the cashews, water, olive oil, lemon juice, nutritional yeast, garlic, salt, mustard, and onion powder. Blend until smooth and creamy.
  • Pour the creamy mixture over the spinach and artichokes and stir to combine. Season to taste.
  • Spread the dip in an 8-inch cast iron skillet and bake for 8 to 10 minutes, or until just warmed through. Remove from the oven, sprinkle with the reserved chives, and serve with toasted baguette.

11 comments

5 from 10 votes (9 ratings without comment)

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Rate this recipe (after making it)




  1. mia sison
    07.17.2024

    i tried the recipe but i found it a bit too thick and dry after baking for 10minutes

  2. Margarita
    12.27.2023

    Prepared last night and excellent. Added the 14 oz can of artichokes plus a small jar of marinated artichokes. Doubled the lemon juice and mustard. Definitely will prepare again!

    • Jeanine Donofrio
      01.01.2024

      I’m so glad you enjoyed it!

  3. Diane
    12.14.2023

    Can you make this with thawed frozen spinach, well drained?

  4. Varnamala
    12.13.2023

    5 stars
    I made this once and I’ve dreamt about it since. Second batch is in the oven now.

  5. Barbara
    12.12.2023

    I’d love to try this, and, I’m not a cashew (or peanut) eater…Any suggestions for substitutes?
    Thks!

  6. Michelle
    12.12.2023

    When you use nutritional yeast as an ingredient are you using flakes or powder? I have both and I never know which to use in recipes that call for nutritional yeast. Is there a conversion for powder to flakes and vice versa?

    Thank you!

    • Jeanine Donofrio
      12.13.2023

      Hi Michelle, we use nutritional yeast flakes.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.