This easy vegan spinach artichoke dip is super simple to prepare and only requires 8 ingredients. It’s creamy, flavorsome, and it’s good for you too!
Since artichokes pair so well with spinach and other creamy ingredients, making this easy vegan spinach and artichoke dip was a no-brainer!
This vegan artichoke and spinach dip is super smooth and creamy thanks to the soaked and blended cashews. And the addition of nutritional yeast also gives this dip a mouth-watering cheesy flavor.
You certainly won’t be battling to make this healthy spinach artichoke dip – in fact, you’ll only need 25 minutes in total! Serve it with crackers, fresh veggies, and tortilla chips for a winning appetizer dip!
What You’ll Need
- Raw cashews, soaked for 2 hours in boiled water, or overnight in cold.
- Nutritional yeast
- Garlic powder
- Onion powder
- Almond milk
- Frozen spinach
- Canned artichoke hearts
How to Make Plant Based Spinach Artichoke Dip
Drain and rinse your soaked cashews. Then place them in a food processor or blender along with the nutritional yeast, garlic powder, onion powder, salt, and almond milk. Blend until you have a smooth creamy consistency.
Heat a skillet on medium, and add your frozen spinach. Stir until the spinach is evenly thawed and the excess liquid has evaporated.
Add the artichoke hearts, and again stir until excess water has evaporated.
Pour in the cashew cream, and stir to combine.
Heat the dip until it starts to bubble, then remove from the heat.
If you would like a thicker dip, you can add 2 tbsp of cornflour before you remove it from the heat.
Serve the dip warm with chunky bread, tortilla chips, crackers, or fresh vegetable sticks.
How to Store this Vegan Spinach Artichoke Dip Recipe
This healthy spinach artichoke dip can be stored for up to 7 days in an airtight container in the refrigerator.
You can reheat it in a pot on medium heat on the stovetop, in the microwave, or in the oven, covered with aluminum foil, until heated throughout.
Can You Make This Healthy Spinach Artichoke Dip in Advance?
Absolutely! This cashew spinach artichoke dip can be made a day or two prior to serving, stored in the refrigerator, and then reheated just before enjoying with your choice of dipping veggies and chips.
What to Serve with Non-Dairy Spinach Artichoke Dip
The food items that immediately come to mind when serving this vegan spinach and artichoke dip are tortilla chips, carrots (either baby carrots or sliced large carrots), and celery sticks. With that said, the options are pretty limitless and depend entirely on your personal preference. Consider the following options:
- Other raw vegetables like sliced bell peppers and broccoli florets;
- Crackers and savory wafers;
- Breadsticks – something like what you’d get from Olive Garden;
- Bruschetta; or
Can You Make this Cashew Spinach Artichoke Dip in the Slow Cooker?
Yes, you can! To make this dip in the slow cooker, simply add all the ingredients into the slow cooker pot, stir well to combine, and then cook on high for 2 hours or on low heat for 3-4 hours, or until the dip mixture is warm and bubbly.
If your dip looks or feels a little dry after cooking in the slow cooker, stir in about 3 tablespoons of vegan mayonnaise and extra almond milk, if required. You will need to taste test in case additional seasoning is required.
Tips for Making the Best Vegan Spinach Artichoke Dip
- You can use fresh spinach instead of frozen if you wish. Frozen spinach will have more moisture so that’s just something to keep in mind when cooking fresh spinach on the stovetop. You may need to add a dash of water to fresh spinach to assist it in softening without burning in the pan.
- You can chop the canned artichoke hearts to the size that you desire. For example, you may enjoy a chunkier dip than what I’ve opted for – it’s totally up to you!
- For a little kick of heat to your vegan spinach artichoke dip, consider adding diced chili peppers when sauteeing the spinach and chopped artichoke pieces.
- Small amounts of leftover cashew spinach artichoke dip can be added to veganaise with some additional almond milk and used to coat pasta, as a delicious sauce over roasted vegetables or a sandwich spread!
- When making this vegan spinach and artichoke dip, it’s always best to taste and adjust the seasoning and nutritional yeast as you go along.
- The key to making this dip ultra creamy is by soaking the cashews in advance and blending them until they are very smooth.
Other Delicious Vegan Dips to Try:
- Caramelized Onion Hummus
- Roasted Pumpkin Hummus
- Baba Ganoush
- Cashew Queso
- Buffalo Jackfruit Dip
- Onion Chip Dip
- 2 cups raw cashews, soaked for 2 hours in boiling water or overnight
- 4 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 cup almond milk
- 16oz (450g) frozen spinach
- 1 can (15 oz/400g) artichoke hearts, drained and chopped
- Drain and rinse your soaked cashews. Then place them in a food processor or blender along with the nutritional yeast, garlic powder, onion powder, salt, and almond milk. Blend until you have a smooth creamy consistency.
- Heat a skillet on medium, and add your frozen spinach. Stir until the spinach is evenly thawed and the excess liquid has evaporated.
- Add the artichoke hearts, and again stir until excess water has evaporated.
- Pour in the cashew cream, and stir to combine.
- Heat the dip until it starts to bubble, then remove from the heat.
- If you would like a thicker dip, you can add 2 tbsp of cornflour before you remove it from the heat.
- Serve the dip warm with chunky bread, tortilla chips, crackers, or fresh vegetable sticks.
You'll need to presoak your cashews for at least 2 hours before starting this recipe.
Any leftover dip can be stored in an airtight container in the refrigerator for up to 7 days.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 208Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 317mgCarbohydrates: 14gFiber: 3gSugar: 3gProtein: 9g
Nutrition information should be considered as an estimation only.