This 30-minute vegan spinach artichoke dip is warm, rich, creamy, cheesy, and just as indulgent as the dairy version but 100% vegan and gluten-free! A crowd-pleasing appetizer for potlucks, game days, date nights, and the holidays!
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.
FAQs
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
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.
Vegan Spinach Artichoke Dip
Ingredients
Cashew Sauce Ingredients
- ¾ cup (110 g) cashews soaked (see notes)
- 1 ¾ cups (420 ml) plant-based milk (see notes)
- 2 Tbsp tapioca flour (see notes)
- 3 Tbsp nutritional yeast (+ more to taste)
- ½ tsp paprika
- ¼ tsp smoked paprika
- Salt and black pepper to taste
Spinach Artichoke Mixture
- 1 Tbsp oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 (14 oz) can artichoke hearts rinsed, drained, and roughly chopped
- 5.3 oz (150 g) spinach fresh, roughly chopped
- Serve with bread of choice (e.g. baguette), tortilla chips, crackers, raw veggies...
- Garnish with fresh herbs and red pepper flakes (optional)
Instructions
- You can watch the video in the post for visual instructions.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!
Notes
- Store leftovers covered in the refrigerator for up to 4 days. Reheat in the oven (at 350F/175C) or 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.
- You could use 1/2 cup (about 120 grams) of cashew butter instead of cashews.
- Any unsweetened plant-based milk is fine, for example, almond milk, cashew milk, etc.
- Tapioca flour makes the artichoke dip slightly stretchy and creamy. You can use arrowroot flour instead.
- I used canned artichokes in water (not the marinated ones).
- Feel free to add more nutritional yeast for a cheesy flavor.
- Recipe serves 10. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
Hana Jurkackova
Hi Ela 😊
Thank you for this delicious looking recipe. I am about to make it but realised I only have artichokes marinated in oil! 😏 you mentioned not in oil. Any reason for that? Thank you so much 😊 Hana
Ela
Hi Hana, I am sure the ones with oil will work, too. However, I made the recipe with artichokes in water, so I have no experience how the result will be with artichokes marinated in oil. Please report back if you give it a try. 🙂
Hana Jurkackova
Aah ok. Shall I give it a try? It’s not gonna be a disaster is it? 😁 shall I drain them well and use the same amount as per recipe yeah?
Thank you ☺️
Anita Kimatrai
Hi Ela,
Is the tapioca flour essential or can it be omitted ?
Thanks Anita
Ela
Yes, it is. You can use arrowroot floor instead.
E. Timmers
I could not source all the ingredients and since my kids (11 and 13) are vegetarian, not vegan, I made this as follows: I used normal flour and milk and a good amount of grated parmesan and cheddar instead of the nutritional yeast. Served with grilled slices of french bread. We all loved it. Since the kids announced they were vegetarian I have had a steep learning curve in the kitchen to find new meals we can all enjoy. Thank you for your recipes and advice; they have helped a lot.
Ela
You are so welcome! Thanks for your feedback. 🙂
Tabitha Gray
Hey Ela I also omitted the the tapiocd flour and i used cornstarch flour.. and I mixed coconut milk and vanilla almond milk and used that and then I also added some finely shredded cheese.. and ut still came out awesome ..and I’m nit vegan or vegetarian I just think around the holidays I can sneak some good and healthy food into my families bellies without them knowing it .. lol . thank you to you both fur this recipe it’s amazing
Ela
Sounds great, Tabitha! Thanks for your feedback. 🙂
E. Timmers
Hello, Another question. Could you substitute nutritional yeast for something else?
Ela
Hi, you could add a little miso paste instead of nutritional yeast. Or maybe even some ground, dried shiitake mushrooms for the umami flavor. Hope this helps! 🙂
E.Timmers
Hello, can you use normal milk and flour?
Ela
I think that should be fine.
Erin
This looks delicious! I’d like to make it as an appetizer for a holiday gathering I’m attending – would it work to make the dip at home and then transfer it to an oven safe dish and bake it once I arrive? Thanks!
Ela
Yes, that should work! 🙂
Astrid
Hi Ela,
this looks delicious. Can I transfer the dip into any oven proof dish for the last baking? I don’t have a cast iron pan.
Thank you!
Ela
Yes, that’s fine, Astrid. 🙂
Andrea
Ela , just to tell you how much I admire you and your work.
all the recipes I tested are wonderful
Thanks so much !
Ela
Aww, that makes me so happy! Thanks for telling me, Andrea. 🙂
Alex
Hi Ela, I would like to try this recipe out but I bought fresh artichokes. Would it work with them as well? And if yes do you have suggestion how to mak it? Thank you!
Ela
Hi Alex, I think it would work fine but I never tried it, therefore, I don’t have suggestions on how to make it. Please report back if you give it a try. 🙂
Bianca Zapatka
I love this dip so much! It’s also perfect for a filling – so yummy! 🙂
Lots of love, Bianca <3
Ela
So glad you like it, Bianca! Much love, Ela 🙂
Cintia
Hi Ela,
Thank you for such an amazing recipe!
What did you sprinkle on top at the end of the video?
Thanks in advance!
AH
My husband can’t tolerate cashews can I use another nut or seed?
Michaela
You could use 1/3 to 1/2 cup of almond butter instead of cashews. Hope this helps! 🙂
Anita Kimatrai
It’s an amazing recipe, better than those shared by other bloggers ! Makes a nice centre piece served in boule bread
Ela
Happy to hear that, Anita! It’s also one of my favorites. 🙂
Amanda
This was wicked. I added triple the amount of nutritional yeast for a cheesier flavour. Will definitely be doing this again.
Ela
Sounds wonderful! Glad you liked the recipe, Amanda. 🙂
Dee | Green Smoothie Gourmet
I love this dip so much. Artichokes are heaven to me and this looks so creamy and useful as a dip or sandwich spread. Perfect for a Mediterranean diet which I love!
Ela
Thank you, Dee! Creamy dips are the best. 🙂
Hannah | Two Spoons
I am always such a fan of your cheesy recipes! And this one is so perfect for the holidays. I can imagine serving this at our New Years Eve party. Artichoke dip used to be my favourite. Thank you for sharing a vegan version. 🙂
Ela
You are very welcome, Hannah! I hope you will make it for New Year’s Eve and enjoy it.
Much love 🙂