This is the best vegan spinach artichoke dip which is super creamy, rich, cheesy, and flavorful! It’s perfect as an appetizer for New Year’s Eve or for Superbowl celebration with friends! The recipe is plant-based (dairy-free), naturally gluten-free, and super easy to make in less than 30 minutes.
Do you love dips as much as I do? They are well-received on parties and can be enjoyed with tortilla chips, flatbread, pita bread, crackers, baguette or raw veggies (for an even healthier version!). I love to snuggle up on the couch and enjoy this creamy cheesy dip with my favorite tortilla chips! IT’S SO DAMN GOOD!
Cheesy Spinach And Artichoke Dip
If you visit my blog on a regular basis, you will know that I adore vegan cheese. My most popular recipe is my easy vegan cheese sauce which is ready in less than 5 minutes. I just love it because it’s stretchy, gooey, thick, and delicious. The secret ingredient is tapioca flour, which is the same as tapioca starch.
Therefore, I also added it to this spinach artichoke dip for a great texture. You can use arrowroot flour for a similar result.
How To Make Vegan Spinach Artichoke Dip?
This recipe is so easy to make in just a few steps. Below you can see 4 process shots and here is my explanation:
- The first picture shows the oven-safe skillet with cooked onion and garlic.
- In the second picture, you can see the blended cashew sauce in a food processor. I recommend using a blender though because it does make the sauce smoother.
- The third photo shows the mixture after I added the spinach and artichoke hearts. You should only pulse it a few times until just combined. Don’t blend.
- In the fourth photo, you can see that I added the mixture back to the same skillet which I used previously to saute the onion and garlic. Simmer for 1-2 minutes then transfer to the oven to bake for 12 minutes. And that’s it! I told you, it’s going to be very easy.
This recipe uses simple whole food ingredients that are available in most grocery stores.
- You can use frozen spinach, however, please make sure to thaw it and squeeze out excess liquid.
- If you don’t have a powerful blender to blend the cashew sauce really smooth, you could use 1/2 cup (about 120 grams) of cashew butter instead of cashews.
- I often use lite coconut milk, however, any unsweetened plant-based milk of choice, for example, almond milk, cashew milk, etc. is fine too!
- Reheat the dip in an oven-safe skillet on the stove or in the oven at 350 degrees Fahrenheit (ca. 177 °C). Make sure to add a little plant-based milk, as the dip tends to dry out in the refrigerator.
- Sprinkle vegan Parmesan on top of the dip for a super cheesy flavor.
- Add a few tablespoons of vegan mayonnaise for an even creamier dip!
- If you serve this dip with baguette, I recommend toasting it and rubbing some garlic on it. You can thank me later! 😀
This Vegan Spinach And Artichoke Dip Is:
- “Cheesy” even though the dip doesn’t contain cheese
- Perfect for parties
- Pretty healthy as it contains only wholesome ingredients
- Easy to make
Should you give this vegan spinach artichoke dip a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see your remake! 🙂
For more dips and spreads, check out the following delicious vegan recipes:
Vegan Spinach Artichoke Dip
Cashew Sauce Ingredients
Spinach Artichoke Mixture
- Soak cashews in boiling water for about 10 minutes or until soft, then drain the water.
- Meanwhile, heat oil in an oven-safe skillet over medium heat, add onion and sauté for 3-4 minutes. Add garlic and sauté for a further one minute. Set aside.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Add all "Cashew Sauce Ingredients" to a blender or food processor and blend on high for a few minutes or until super smooth. A high-speed blender makes the sauce smoother than a food processor.
- Add the cooked onion and garlic, artichokes, and spinach and pulse about 4-6 times (not too often) until the ingredients are just combined. The spinach should still be chunky.
- Pour the mixture back to the same skillet and bring to a boil. Let simmer for a minute or two. Taste and adjust seasonings. Add more salt/pepper/spices to taste.
- Then transfer the skillet into the oven and bake for about 12 minutes. The mixture should be bubbly and slightly brown but not too dry. You still want the dip to be creamy. Depending on the oven it might take a few minutes more or less.
- Garnish with fresh herbs and red pepper flakes (optional). Serve with baguette (or bread of choice), tortilla chips, crackers, flatbread or raw veggies like carrot, celery sticks, etc. Enjoy!
- Store leftovers covered in the refrigerator for up to 4 days. Reheat in the oven or on the stove with a splash of plant-based milk.
- Scroll up to read the "Useful Tips" above in the blog post.
- 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.
If you are using Pinterest, feel free to pin the following photo: