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    Home » Vegan Dips

    The Best Vegan Spinach Artichoke Dip

    Published: Feb 6, 2021 Updated: Feb 6, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Spinach Artichoke Dip

    This vegan spinach artichoke dip is the best ever. It’s creamy, cheesy, baked, and so simple to make. Great for a party or game day appetizer.

    A tortilla chip dipping into a bowl of vegan spinach artichoke dip.

    I am seriously in love with this vegan spinach artichoke dip. Like almost to addictive levels. 

    Every afternoon for the past few afternoons, I get a ‘craving’ and out come the salty crackers and the chips and the leftover spinach artichoke dip!

    We make so much rich food for this blog that I give a lot of it away, I mean, of course. But this dip? Not going anywhere. 

    Our delicious vegan cream cheese forms the base of this recipe and to that we add some vegan mayonnaise, fried onions, garlic, sautéed spinach and marinated artichokes. And suddenly you have dip that is to-die-for!

    For more delicious game day appetizers, also check out our vegan jalapeño poppers, our vegan cheese ball and our vegan queso. And if you love spinach then check out our vegan creamed spinach.

    What You Need To Make This Dip:

    Ingredients for vegan spinach artichoke dip

    Ingredient Notes

    • Baby spinach – you can chop up the baby spinach first, so that there are smaller pieces of spinach in your final dip. If you don’t chop it up first you get these lovely big chunks of spinach with your cheesy dip. If that doesn’t sound totally amazing to you, then chop up the spinach first. You’ll get the gorgeous color and flavor without having big chunks of spinach. It’s ideal to use baby spinach, but any spinach will work. If you’re not using baby spinach, then definitely chop it up first.
    • Marinated artichokes – are the best for this as they have so much flavor. You can also use grilled artichokes. We tried both options and liked them both. I prefer both these options to canned artichokes, as those will have less flavor. You can use them in a pinch, but grilled or marinated artichokes are going to be the most flavorful. 
    • Nutritional yeast – really adds cheesy flavor to this dip. If you have to omit it, then you may want to bump up the cheesy flavor by adding in a tablespoon of dijon mustard and a teaspoon of garlic powder and blending in with the other ingredients.
    • Raw cashews – are soaked in hot water for an hour before blending. Add the raw cashews to a bowl, pour over boiling hot water from the kettle and leave them to soak for 1 hour. If you have a cashew allergy you can try this dip with slivered or blanched almonds (soak them first as you would the cashews). The texture won’t be as smooth – almonds lend themselves more to a ricotta texture than a cream cheese texture – but it will be equally cheesy and delicious.
    • White vinegar – is simply amazing for flavor in this dip and I highly recommend you don’t substitute it. Apple cider vinegar can be used in a pinch but the flavor won’t be nearly so good.
    • Coconut cream – this should be canned and unsweetened. You can also use canned, unsweetened and full fat coconut milk.
    A cracker dipping into a bowl of vegan spinach artichoke dip.

    How To Make Vegan Spinach Artichoke Dip

    This is just a summary of the process to go along with the photos, full measurements can be found in the recipe card at the bottom of the post. 

    • Add soaked cashews to your blender jug along with lemon juice, coconut cream, white vinegar, salt and onion powder, vegan mayonnaise and nutritional yeast. 
    • Blend until smooth.
    Collage of two photos showing ingredients added to blender jug and then blended.
    • Sauté onions and garlic with olive oil and dried rosemary until perfectly softened.
    Sautéed onions in a frying pan with a wooden spatula.
    • Take half the onions and add them to the blender and blend them in.
    Collage of two photos showing onions added to the blender and blended in.
    • Add marinated artichokes to the remaining onions in the pan and fry them until they’re broken up and softened.
    Collage of two photos showing artichokes added to frying pan with onions and sautéed together.
    • Add in your baby spinach and sauté until wilted. 
    Two photo collage showing baby spinach added to pan and sautéed.
    • Transfer the artichoke and spinach mix to a 9-inch round oven safe dish.
    • Pour over the blended mix and fold it in. 
    Two photo collage showing spinach and artichokes added to baking dish and cream cheese mix added on top.
    • Bake at 375°F for 15 -20 minutes until lightly browned on top.
    • Serve with salted crackers or chips.
    Two photo collage showing the dip before and after baking.

    Recipe FAQ

    How to serve spinach artichoke dip?

    Serve it with salted crackers and chips. Tortilla chips are great too. You can also serve it with toasted slices of baguette or ciabatta. And if you want to lean more towards the healthy side then fresh veggies are awesome to serve with this too. No matter what you serve it with, this dip is always going to be a crowd pleaser. 

    Can you make this dip ahead of time?

    You can prepare this dip up until the point that you would bake it in the oven. But instead of baking, let it cool, cover and refrigerate for up to 48 hours. Then bake it right before you’re ready to serve.

    How to store leftover dip?

    Keep leftovers stored in the fridge and enjoy within around 5 days.  You can reheat it if you want, but it’s also pretty amazing straight from the fridge!

    Can you freeze it?

    It’s not entirely ideal for freezing as the spinach may get watery once it’s thawed. If you don’t mind that, then you can absolutely freeze it for 2-3 months.

    A stack of crackers with vegan spinach artichoke dip on top.

    More Delicious Vegan Dips

    1. Vegan Onion Dip
    2. Cashew Queso
    3. The Best Hummus
    4. Vegan Spinach Dip
    5. Eggplant Dip
    6. Vegan French Onion Dip

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan spinach artichoke dip in a white dish.

    Vegan Spinach Artichoke Dip

    This vegan spinach artichoke dip is the best ever. It’s creamy, cheesy, baked, and so simple to make. Great for a party or game day appetizer.
    5 from 10 votes
    Print Pin Rate
    Course: Appetizer, Dip, Gluten-Free, Side
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes
    Servings: 12
    Calories: 222kcal
    Author: Alison Andrews

    Ingredients

    For the Cream Cheese:

    • 1 ½ cups Raw Cashews (225g) soaked in hot water for 1 hour and then drained
    • 2 Tbsp Lemon Juice
    • ½ cup Canned Coconut Cream (120ml) Unsweetened
    • 1 tsp Distilled White Vinegar
    • 1 tsp Salt
    • 1 tsp Onion Powder
    • ½ cup Vegan Mayonnaise (120g)
    • ¾ cup Nutritional Yeast (45g)

    For the Spinach and Artichokes:

    • 1 Tbsp Olive Oil
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 1 tsp Crushed Garlic
    • ½ tsp Dried Rosemary
    • 7 ounces Marinated Artichokes (200g)
    • 4 cups Baby Spinach (160g) Packed cups
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 375°F (190°C). 
    • Add the soaked cashews, lemon juice, coconut cream, white vinegar, salt, onion powder, vegan mayonnaise and nutritional yeast to the blender and blend until smooth. Then leave it in the blender for the moment and set aside.
    • Add the olive oil to a pan along with the chopped onion, crushed garlic and rosemary and sauté until the onions are softened.
    • Then remove half the onions from the frying pan and place them into the blender jug along with the cream cheese mixture and blend again. Leave it in the blender again and set aside.
    • Add the marinated artichokes to the frying pan with the remaining onions and sauté, letting the artichokes break up as you fry them with the onions. When the artichokes are softened then add in all the spinach and fry it with the artichokes and onions until wilted.
    • Transfer the spinach and artichoke mix to an oven safe 9-inch round dish.
    • Pour over the cream cheese from the blender and fold it in with the spinach and artichokes.
    • Place into the oven and bake for 15-20 minutes until lightly browned on top.
    • Serve with salted crackers, tortilla chips, breads or anything that’s great for dipping.

    Video

    Notes

    1. Raw Cashews: Measure or weigh the cashews before soaking for the most accurate results. Then place them into a bowl and pour over boiling water from the kettle and leave to soak for an hour. If you have a cashew allergy you can try this dip with slivered or blanched almonds (soak them the same as you would the cashews). The texture won’t be as smooth – almonds lend themselves more to a ricotta texture than a cream cheese texture – but it will be equally cheesy and delicious. 
    2. Coconut Cream – should be canned and unsweetened. You can also use canned, unsweetened and full fat coconut milk. 
    3. Nutritional Yeast – really adds cheesy flavor to this dip. If you have to omit it, then you may want to bump up the cheesy flavor by adding in a tablespoon of dijon mustard and a teaspoon of garlic powder and blending in with the other ingredients.
    4. White Vinegar – is really amazing to bring out the cream cheese flavor. I highly recommend you use white vinegar rather than another vinegar. Apple cider vinegar can be used in a pinch but the flavor is not nearly as good. 
    5. Artichokes: Marinated or grilled artichokes are the tastiest to use in this recipe.
    6. Baby Spinach: We used the baby spinach as is, but you can also chop it if you want smaller pieces of spinach spread more evenly throughout the dip.
    7. Make it with store-bought vegan cream cheese: We have not tested this with store-bought vegan cream cheese, but our best guess is that you could omit the cashews and the coconut cream and instead add 13 ounces (370g) vegan cream cheese to the blender along with the vinegar, salt, onion powder, mayonnaise and nutritional yeast and blend. Follow the rest of the recipe as it is. 
    8. Make Ahead: You can prepare this dip up until the point that you would bake it in the oven. But instead of baking, let it cool, cover and refrigerate for up to 48 hours. Then bake it right before you’re ready to serve. 
    9. Storing and Freezing: Keep leftovers stored in the fridge and enjoy within around 5 days.  It’s not entirely ideal for freezing as the spinach may get watery once it’s thawed. If you don’t mind that, then you can absolutely freeze it for 2-3 months. 
    10. This recipe was first published in March 2019. It has been updated with lots of new tips but the recipe itself is unchanged. 

    Nutrition

    Serving: 1Serve | Calories: 222kcal | Carbohydrates: 9.9g | Protein: 5.5g | Fat: 18.5g | Saturated Fat: 3.8g | Sodium: 267mg | Fiber: 2.1g | Sugar: 2.2g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Madeline says

      January 14, 2022 at 6:52 am

      Is there a substitute for mayonnaise in this recipe? I can’t stand mayonnaise but this recipe looks so good

      Reply
      • Alison Andrews says

        January 14, 2022 at 11:13 am

        Hi Madeline, you could try using plain vegan yogurt or vegan sour cream. Otherwise you could even just leave it out, it would still work.

        Reply
    2. Leanne Gallati says

      February 10, 2021 at 8:35 pm

      If I am using store bought vegan cream cheese, how much should I use?

      Reply
      • Alison Andrews says

        February 11, 2021 at 9:58 am

        Hi Leanne, oh whoops I updated the recipe notes, it would be 13 ounces (370g).

        Reply
    3. Kaitlyn says

      February 06, 2021 at 5:02 pm

      Decadent deliciousness! A rich and savory treat. Thanks Alison for all the hard work you do in the kitchen testing recipes for our benefit. Much appreciated!5 stars

      Reply
      • Alison Andrews says

        February 07, 2021 at 10:30 am

        You’re so welcome Kaitlyn! 🙂

        Reply
    4. Mel says

      September 23, 2020 at 2:02 am

      Wonderful dip!! Husband also loved it. It reminded us of a brazilian chicken pot pie we used to eat in our childhood. very comforting, cheesy and savoury. Thanks Alison! xo5 stars

      Reply
      • Alison Andrews says

        September 23, 2020 at 10:22 am

        So glad to hear you enjoyed it Mel! Thanks for the wonderful review.

        Reply
    5. Yalini says

      September 04, 2020 at 3:13 pm

      I have been dreaming of eating this since going vegan 7 years ago!! – I can’t believe how well it came out. Thanks so much for the recipe.

      Note, I didn’t have mayo or coconut cream, so I put a cold tin of coconut milk and extra lemon juice – still turned out delicious!5 stars

      Reply
      • Alison Andrews says

        September 07, 2020 at 11:33 am

        So glad it came out well! Thanks for the great review Yalini!

        Reply
    6. Dmitra says

      July 09, 2020 at 9:09 am

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

      Reply
      • Alison Andrews says

        July 09, 2020 at 9:26 am

        Awesome! So glad you loved it! Hope it’s just as good the second time around. 🙂

        Reply
    7. David Noel says

      May 24, 2020 at 12:43 am

      This was awesome! So easy to make! My husband and I had to try and not eat the whole thing in one sitting. Served with salty tortilla chips along with a glass of wine! We really enjoyed this. Thank you for another great recipe! ????5 stars

      Reply
      • Alison Andrews says

        May 25, 2020 at 9:19 am

        So glad you enjoyed it! Thanks for the awesome review. 🙂

        Reply
    8. Valerie says

      November 19, 2019 at 7:05 pm

      This looks wonderful! Do you think it could be baked in a bread bowl?

      Reply
      • Alison Andrews says

        November 20, 2019 at 11:54 am

        I think that could be totally awesome! I can’t say I have much (or any) experience with a bread bowl but it sounds like it might be amazing with this! 🙂

        Reply
    9. Summers says

      September 29, 2019 at 3:45 am

      LOVED how this turned out! So yummy, but it did take more like 25 minutes in the oven- could be altitude or my 1970s oven haha. I added some Daiya cream cheese to make it a little smoother and doubled the garlic but that just my own preference; great recipe definitely will make again 🙂5 stars

      Reply
      • Alison Andrews says

        September 30, 2019 at 3:06 pm

        Ovens can be so different! So glad it turned out well! Thanks for the wonderful review. 🙂

        Reply
    10. Diana says

      April 25, 2019 at 8:42 pm

      I just made this. So good! Love it with my crispy salty chips!5 stars

      Reply
      • Alison Andrews says

        April 26, 2019 at 9:18 am

        Awesome! Yes, it’s wonderful with chips! Thanks for the great review. xo

        Reply
    11. Tyler says

      April 17, 2019 at 8:16 am

      Looks so yummy. Definitely giving it a try!!!5 stars

      Reply
    12. Tracey says

      March 29, 2019 at 4:33 pm

      This is more of a question than a comment. A little background: I’m 49 and back to being vegetarian after about a 10 year hiatus. I’m lost when it comes to cooking, always was, so I learned to just go without. But I’m divorced now living with my two young daughters and i want to live a life of kindness (one that has been missing for me).
      Now my question: I see a lot of creamy “cheesy” type of recipes. Most call for cashews blended. Can i use a nutra-bullet style machine to make them? i don’t have a vitamix or have the money to purchase one. Thank you for your site and insight. 🙂

      Reply
      • Alison Andrews says

        March 30, 2019 at 9:23 am

        Hi Tracey! So glad that you’re giving vegetarianism another go. Hope you have a lot of fun with it! You can use different blenders to make vegan cheeses, it doesn’t have to be a Vitamix. If you think your blender might have a harder time with certain things, then always soak your nuts first, even if the recipe doesn’t state that you have to. Soaking them first will always make them much easier to blend. All the best! 🙂

        Reply
      • Dora says

        February 07, 2021 at 8:15 pm

        Hi Tracey,
        You likely know this already … but I just purchased from Facebook Marketplace an immaculate second hand “Kitchen Aide Food Processor” that is kickass in power and was only $30 in cost. This Kitchen Aide will last me years and I’m having a great time making almond based pie crusts and almond flours for baking Keto bread. I highly recommend this unit. I also find that the quality of used appliances to be better on Facebook than Craigslist … at least here in Canada
        it is? Good luck with the vegetarian sojourne ~ I’ve
        done a vegetarian diet for over 5 decades. I highly recommend the “kinder diets.” Always. ????????????

        Reply
    13. Sha-nnon says

      March 25, 2019 at 4:14 am

      Could I make this with a pre made vegan cream cheese? If so, which ingredients , besides the cashews, would I leave out? Really excited to try this recipe!

      Thanks!

      Sha-nnon
      BC, Canada

      Reply
      • Alison Andrews says

        March 25, 2019 at 9:18 am

        Hi! I think you could. You would need around 13-ounces (368g) of cream cheese as that is about what the full portion makes (before the mayonnaise and nutritional yeast). You might want/need to add in the onion powder, white vinegar and salt as well as often plain cream cheese is quite bland, just taste test and see how it tastes. Otherwise I think that would work! Let us know how it turns out. 🙂

        Reply
      • Alison Andrews says

        March 25, 2019 at 9:19 am

        Sorry just to clarify, you would still add in the vegan mayonnaise and nutritional yeast. 🙂

        Reply
    14. Jackie says

      March 23, 2019 at 9:30 pm

      Absolutely divine.5 stars

      Reply

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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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