This vegan spinach dip is cheesy, creamy and makes the perfect dip. It is baked to golden brown perfection with a delicious crusty top. Super easy and fun to make.
A couple of months ago we made a vegan spinach artichoke dip and I was totally in love with it (still am!).
But I was keen to try a dip with just spinach as the main attraction.
So basically if you are not a fan of artichokes or if marinated or grilled artichokes – the best ones to use for the spinach artichoke dip – are not easy to find where you are, then this one is especially for you.
It has lots of finely chopped spinach in it so the pieces of spinach are perfectly dispersed across every bite and it is the best thing to serve hot from the oven with that divine crust on top.
How to make vegan spinach dip
We start off with making a vegan cream cheese. It’s pretty much exactly like our vegan cream cheese recipe except we also add in some vegan mayonnaise and nutritional yeast.
So you add some soaked cashews to the blender – they need to be soaked for one hour in boiling water – along with some lemon juice, coconut cream, white vinegar, salt, onion powder, vegan mayonnaise and nutritional yeast.
Blend until smooth.
Now you just leave that alone – leave it in the blender – while you get going with the rest of the recipe.
Add some chopped onions, crushed garlic and dried oregano to a frying pan with some olive oil and fry until the onions are softened.
Then add in half of it to the blender jug with your cream cheese mix and blend those onions in.
Now add some finely chopped baby spinach to the remaining onions in the frying pan and sauté until the spinach is wilted.
Preheat the oven to 375°F (190°C).
Pour the cream cheese from the blender into a 9-inch round baking dish, add the spinach and onion mix and fold in.
Bake for 15 minutes until lightly browned and crusty on top.
Vegan Spinach Dip FAQ
Can this be served cold? It’s divine served either hot or cold. If you are able to serve it straight from the oven then great, but if you have leftovers, you can store them in the fridge and serve them cold. You can also reheat it.
How long does this spinach dip last? It lasts up to 5 days in the fridge.
Is it freezer friendly? I don’t see why not! The only worry would be if the spinach gets a little watery when thawed, but even if it does, I don’t see it ruining this dip. It’s too good to be ruined by something small like that!
What do you serve with spinach dip? Chips, crackers and slices of toasted baguette are the things we’ve tried with this dip and all have been amazing! Of course if you want to go for something a bit more wholesome raw veggies like baby carrots and cucumber and celery would be really good too.
You will love this vegan spinach dip! It is:
- Cheesy
- Creamy
- Baked and crispy on top
- Easy
- The perfect dip!
Store leftovers covered in the fridge and enjoy within 5 days.
More vegan dips!
So let us know what you think of this vegan spinach dip in the comments and please rate the recipe too, thanks!
Sign up to our email list while you’re here and we’ll send you a gorgeous recipe ebook with 10 vegan dinner recipes and you’ll be the first to know when new recipes are posted to the blog.
Vegan Spinach Dip
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 minutes
- Yield: 10
Print Recipe
Pin RecipeDescription
This vegan spinach dip is cheesy, creamy and makes the perfect dip. It is baked to golden brown perfection with a delicious crusty top. Super easy and fun to make.
Ingredients
For the Vegan Cream Cheese:
- 1 and 1/2 cups (225g) Raw Cashews (Soaked)*
- 2 Tbsp Lemon Juice
- 1/2 cup (120ml) Coconut Cream
- 1 tsp White Vinegar
- 1 tsp Salt
- 1 tsp Onion Powder
- 1/2 cup (120g) Vegan Mayonnaise
- 3/4 cup (45g) Nutritional Yeast
For the Onions and Spinach:
- 2 Tbsp Olive Oil
- 1 Onion (Chopped)
- 1 Tbsp Crushed Garlic
- 1 tsp Dried Oregano
- 5 cups (200g) Baby Spinach (Finely Chopped)
Instructions
- Add the soaked cashews to the blender jug along with the lemon juice, coconut cream, white vinegar, salt, onion powder, vegan mayonnaise and nutritional yeast. Blend until smooth. Leave in the blender and set aside.
- Add the olive oil to a frying pan along with chopped onions, crushed garlic and oregano. Sauté until the onions are softened. Then divide roughly in half, and add half the onions to the blender jug with the vegan cream cheese mix. Blend it in.
- Then add the chopped spinach to the frying pan with the remaining onions and sauté until the spinach is wilted.
- Preheat the oven to 375°F (190°C).
- Pour the cream cheese from the blender into a 9-inch baking dish. Then add the sautéed spinach and onions and fold in.
- Bake for 15 minutes until golden brown and crusty on top.
- Serve with crackers or chips or bread or raw veggies for dipping.
Notes
*Add the cashews to a bowl and then pour boiling water over them. Leave them to soak for 1 hour and then you’re ready to start. The weight of the cashews is the weight prior to soaking. So measure/weigh them first, then soak them.
*Prep time does not include the time spent soaking the cashews, it’s for hands on time and baking time only.
- Category: Savory, Side, Appetizer, Gluten-Free
- Method: Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Serve (of 10)
- Calories: 257
- Sugar: 2.8g
- Sodium: 307mg
- Fat: 22g
- Saturated Fat: 4.7g
- Carbohydrates: 10g
- Fiber: 1.9g
- Protein: 6.2g
Keywords: vegan spinach dip
This really is divine!! I followed the recipe exactly and it turned out perfectly, thanks!
I have made many of the recipes on your website and they have all turned out amazing, this is definitely my favourite vegan blog and I come back here time and time again when I need some inspiration. In fact, I use your website so much that I have just purchased your Simple Vegan Dinner Recipes, both as a thank you, and also for access to more of your recipes which I know will be amazing!
P.s. I really struggled to master vegan cakes until I found your website, now I get requests from non-vegan family members for them!
★★★★★
Thank you so much Anna, that just made our day! xoxo
My daughter is allergic to cashews, could I use almonds instead or is there something else to make it creamier? ❤️
Hi Jennifer, I think you could try slivered almonds. They tend to create more of a ricotta like texture but it would still be delicious! 🙂
Can you use frozen/thawed out spinach?
Hi Jennifer, I think that would be okay, I would just cook the spinach straight from frozen though. 🙂
Hi, can this be made in a crock pot instead of oven to keep warm?
Hi Marla, I don’t have a crockpot so I’m not sure of how it would work here, but I’m not sure it would brown on top the way an oven would. All the best! 🙂
Your recipe instructions call for Vegan cream cheese but it’s not in the ingredient list. Did you mean vegan mayo?
Hi Rebecca, it’s a homemade vegan cream cheese. The ingredients list has a heading ‘for the vegan cream cheese’ and you make it up using the cashews, lemon juice etc. 🙂
Is this very mayo tasting? I love this type of dip but I really do not like mayo.
Hi Shannon, no not at all. It’s super creamy but the overall taste isn’t like mayo at all. 🙂
Hi! We made this dip last night and is was positively amazing! This is something we would absolutely make again! Thank you so much for sharing your recipe! We loved it!
★★★★★
Awesome! Loved your post! So glad you enjoyed it, thanks for the wonderful review. 🙂
This was so easy to make and bake and the taste was absolutely amazing. Definitely a recipe I will make again. This would also be amazing if you serve it in individual ramekins with a baked potato or potato wedges.
★★★★★
Thanks Sumara, so happy you liked it! 🙂
I tried it with arugula and it was good, I can’t wait to try it with fresh basil.
★★★★★
So glad to hear that! Thanks so much for the awesome rating. 🙂
Incredible recipe! Followed to a tee and it did not disappoint! Crispy and golden on top and creamy and rich on the inside. My husband and I ate this for breakfast today with fresh baguette.
That sounds like a perfect breakfast! So happy you enjoyed it. 🙂
Omg!!! This recipe is SO delicious!!! I was really hoping it would be good. I’m not usually a fan of cooked spinach but I gave it a try anyway and I’m so glad I did! I had to sub fermented garlic and onion for fresh and powdered though because of my daughters weird reactions to them (still nursing). She loved it too! She kept saying “mmmm!” with every bite. 😁 This is definitely one I’ll keep making! I can’t wait for my husband to try it! Thank you so much!!!
★★★★★
Awesome Sarah! So happy to hear that! Thanks so much for the wonderful review. xo
This looks sooo delicious!
★★★★★
Thanks Anna! 🙂
Mmmm, I might serve this as a main meal alongside lots of steam veggies and/or roasted root veggies. Almost winter here in New Zealand, so the outdoor workers in our family are seeking warming comfort foods! Thank you for inspiring me…
That sounds great! Thanks for sharing Fiona! 🙂
Question – I have a werd allergy to cooked spinach. What would be the best sub for spinach? Baby kale, bok choy? Suggests?
Hi Susan, I think either bok choy or kale would work great. If you’re a fan of fresh basil you could use that too, of course it would be a stronger flavor but I think it would still be very tasty! 🙂