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    Home Ā» Appetizers Ā» The Most Divine Vegan Spinach Dip

    The Most Divine Vegan Spinach Dip

    Published: May 25, 2019 Modified: Aug 12, 2019 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    5.7Kshares
    Vegan Spinach Dip

    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. 

    Freshly baked vegan spinach dip in a round glass dish.

    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. 

    Vegan spinach dip in a round glass dish. Vegan spinach dip in a round glass dish.

    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. 

    Step by step process photo collage for how to make vegan spinach dip

    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 sautĆ© 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. 

    Step by step process photo collage of making vegan spinach dip.

    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. 

    A cracker dipping into vegan spinach dip.

    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. 

    Vegan spinach dip in a glass dish.

    More vegan dips!

    1. Vegan Onion Dip
    2. Vegan Nacho Cheese
    3. Vegan Tzatziki
    4. Vegan Ranch Dressing
    5. Vegan Hummus
    6. Vegan Guacamole

    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 on crackers.

     

    Print
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    Vegan spinach dip

    Vegan Spinach Dip


    ★★★★★

    5 from 6 reviews

    • Author: Alison Andrews
    • Prep Time: 20 mins
    • Cook Time: 15 mins
    • Total Time: 35 minutes
    • Yield: 10
    Print Recipe
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    Description

    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

    1. 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.
    2. Add the olive oil to a frying pan along with chopped onions, crushed garlic and oregano. SautƩ 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.
    3. Then add the chopped spinach to the frying pan with the remaining onions and sautƩ until the spinach is wilted.
    4. Preheat the oven to 375°F (190°C).
    5. Pour the cream cheese from the blender into a 9-inch baking dish. Then add the sautƩed spinach and onions and fold in.
    6. Bake for 15 minutes until golden brown and crusty on top.
    7. 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.Ā  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

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    5.7Kshares
    Alison Andrews

    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.
    Previous Post: « Vegan Scrambled Eggs (No Tofu!)
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    Reader Interactions

    Comments

    1. AvatarAnna says

      February 08, 2020 at 11:23 pm

      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!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        February 10, 2020 at 12:20 pm

        Thank you so much Anna, that just made our day! xoxo

        Reply
    2. AvatarJennifer says

      February 02, 2020 at 5:46 pm

      My daughter is allergic to cashews, could I use almonds instead or is there something else to make it creamier? ā¤ļø

      Reply
      • Alison AndrewsAlison Andrews says

        February 03, 2020 at 1:47 pm

        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! šŸ™‚

        Reply
    3. AvatarJennifer says

      January 02, 2020 at 4:52 am

      Can you use frozen/thawed out spinach?

      Reply
      • Alison AndrewsAlison Andrews says

        January 03, 2020 at 10:22 am

        Hi Jennifer, I think that would be okay, I would just cook the spinach straight from frozen though. šŸ™‚

        Reply
    4. AvatarMarla says

      December 22, 2019 at 5:20 pm

      Hi, can this be made in a crock pot instead of oven to keep warm?

      Reply
      • Alison AndrewsAlison Andrews says

        December 23, 2019 at 11:57 am

        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! šŸ™‚

        Reply
    5. AvatarRebecca says

      December 19, 2019 at 1:50 am

      Your recipe instructions call for Vegan cream cheese but it’s not in the ingredient list. Did you mean vegan mayo?

      Reply
      • Alison AndrewsAlison Andrews says

        December 19, 2019 at 9:48 am

        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. šŸ™‚

        Reply
    6. AvatarShannon says

      December 16, 2019 at 4:05 am

      Is this very mayo tasting? I love this type of dip but I really do not like mayo.

      Reply
      • Alison AndrewsAlison Andrews says

        December 17, 2019 at 10:00 am

        Hi Shannon, no not at all. It’s super creamy but the overall taste isn’t like mayo at all. šŸ™‚

        Reply
    7. AvatarThe Compassionate Dreamer says

      August 18, 2019 at 5:49 pm

      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!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        August 19, 2019 at 10:19 am

        Awesome! Loved your post! So glad you enjoyed it, thanks for the wonderful review. šŸ™‚

        Reply
    8. AvatarSumara says

      August 12, 2019 at 6:47 am

      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.

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        August 12, 2019 at 1:58 pm

        Thanks Sumara, so happy you liked it! šŸ™‚

        Reply
    9. AvatarNoble Susan says

      June 24, 2019 at 2:05 pm

      I tried it with arugula and it was good, I can’t wait to try it with fresh basil.

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        June 25, 2019 at 2:51 pm

        So glad to hear that! Thanks so much for the awesome rating. šŸ™‚

        Reply
    10. AvatarViviBelle says

      June 23, 2019 at 7:45 pm

      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.

      Reply
      • Alison AndrewsAlison Andrews says

        June 24, 2019 at 10:00 am

        That sounds like a perfect breakfast! So happy you enjoyed it. šŸ™‚

        Reply
    11. AvatarSarah Quinn says

      May 29, 2019 at 11:22 pm

      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!!!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        May 30, 2019 at 10:37 am

        Awesome Sarah! So happy to hear that! Thanks so much for the wonderful review. xo

        Reply
    12. AvatarAnna says

      May 27, 2019 at 7:30 am

      This looks sooo delicious!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        May 28, 2019 at 9:46 am

        Thanks Anna! šŸ™‚

        Reply
    13. AvatarFiona says

      May 25, 2019 at 8:47 pm

      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…

      Reply
      • Alison AndrewsAlison Andrews says

        May 28, 2019 at 10:04 am

        That sounds great! Thanks for sharing Fiona! šŸ™‚

        Reply
    14. AvatarSusan Noble says

      May 25, 2019 at 6:38 pm

      Question – I have a werd allergy to cooked spinach. What would be the best sub for spinach? Baby kale, bok choy? Suggests?

      Reply
      • Alison AndrewsAlison Andrews says

        May 28, 2019 at 10:06 am

        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! šŸ™‚

        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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