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.
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!
What You Need To Make This Dip:
- 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.
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.
- Sauté onions and garlic with olive oil and dried rosemary until perfectly softened.
- Take half the onions and add them to the blender and blend them in.
- Add marinated artichokes to the remaining onions in the pan and fry them until they’re broken up and softened.
- Add in your baby spinach and sauté until wilted.
- Transfer the artichoke and spinach mix to a 9-inch round oven safe dish.
- Pour over the blended mix and fold it in.
- Bake at 375°F for 15 -20 minutes until lightly browned on top.
- Serve with salted crackers or chips.
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.
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.
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!
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.
More Delicious Vegan Dips
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Spinach Artichoke Dip
For the Cream Cheese:
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
- 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.
- 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.
- Coconut Cream – should be canned and unsweetened. You can also use canned, unsweetened and full fat coconut milk.
- 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.
- 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.
- Artichokes: Marinated or grilled artichokes are the tastiest to use in this recipe.
- 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.
- 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.
- 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.
- 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.
- This recipe was first published in March 2019. It has been updated with lots of new tips but the recipe itself is unchanged.