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 while 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.
For more vegan dips check out our divine eggplant dip, cashew queso and vegan French onion dip. And if you love spinach then check out our divine vegan creamed spinach.
Ingredients You’ll Need:
Ingredient Notes & Substitutions
- Raw cashews – these need to be soaked for 1 hour prior to blending. The best way to do this is to place them into a bowl, pour over boiling hot water from the kettle and leave them to soak for 1 hour. Then drain them and continue with the recipe. If you have a cashew allergy you can try this recipe using slivered or blanched almonds instead (also soaked first).
- Coconut cream – should be canned and unsweetened. You could also use canned, full fat, unsweetened coconut milk.
- Distilled white vinegar – this adds wonderful flavor to the cream cheese part of this recipe. Apple cider vinegar also works (but not quite as well).
How To Make Vegan Spinach Dip – Step By Step
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
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.
- Add soaked cashews to the blender – they need to be soaked for one hour in boiling water before you start – 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 olive oil, chopped onions, crushed garlic and dried oregano to a frying pan and sauté until the onions are softened.
- Then add in half of the onions to the blender jug with your cream cheese mix and blend them in.
- Now add some finely chopped baby spinach to the remaining onions in the frying pan and sauté until the spinach is wilted.
- Pour the cream cheese from the blender into a 9-inch round baking dish, add the spinach and onion mix and fold in.
- Bake at 375°F for 15 minutes until lightly browned and crusty on top.
Recipe FAQ
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.
It lasts up to 5 days in the fridge.
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!
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.
More Vegan Dips
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Spinach Dip
Ingredients
For the Vegan Cream Cheese:
- 1 ½ cups Raw Cashews (225g) Soaked*
- 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 Onions and Spinach:
- 2 Tbsp Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 Tbsp Crushed Garlic
- 1 tsp Dried Oregano
- 5 cups Baby Spinach (200g) Finely Chopped
Instructions
- Preheat the oven to 375°F (190°C).
- 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.
- Pour the cream cheese from the blender into a 9-inch round 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.
Video
Notes
- Soak the cashews. 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.
- Coconut cream. We used canned unsweetened coconut cream but you can also use canned, full fat, unsweetened coconut milk.
- Leftovers: Keep leftovers stored in a covered container in the fridge and enjoy within 5 days.
- This recipe was first published in May 2019. It has been updated with extra tips but the recipe itself is unchanged.
I love this recipe. It was easy and very tasty. You have some wonderful recipes. Last Christmas I made the scalloped potato recipe and it went down a treat for all the guests. Thank you
So glad you enjoyed it Pam! 🙂
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! 🙂