I didn’t think the perfect appetizer existed until I met Creamy Vegan Spinach Artichoke Dip. Enjoy the creaminess, richness, and cheesiness of a spinach artichoke dip without that heavy-feeling or stomach ache after. This dip is 100% plant-based, dairy-free, gluten-free and beyond delicious. Your taste buds and guests will thank me later. If you love making healthy, homemade dips, try the Best Vegan Hummus Ever or Corn Salad with Guacamole next.
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Notes on Ingredients
- Cashews: The base for this recipe, Cashews make this dip super creamy. Be sure to use raw cashews here which will blend easier and have a more mild, cheesy flavor.
- Tofu: Use silken (soft) tofu which will help with the creaminess and thickness of the dip. Plus, tofu adds bonus protein! You could sub the tofu for additional cashews or white beans if avoiding soy.
- Artichokes: Use canned artichokes in water (not oil).
- Nutritional Yeast: Nutritional yeast adds cheesy flavor to the dip without dairy. Find this in the spices/salt or baking/flour section of your grocery store.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Creamy Vegan Spinach Artichoke Dip?
- Preheat the oven to 425 degrees F. You can use a medium/large cast iron skillet so you can transfer the dip directly into the oven or prepare a 9×9 baking dish.
- Add garlic, frozen spinach and artichokes to the pan and saute until on high heat until all of the moisture is cooked out. This should take about 15 minutes.
- For the creamy sauce, add the boiled cashews, tofu, garlic powder, nutritional yeast, salt and almond milk into a high speed blender like a Vitamix. Blend until completely smooth.
- Pour the sauce into the spinach mixture and stir to combine thoroughly.
- Transfer into a baking dish or place the cast iron skillet (or oven safe pan), into the oven! Bake for 25-30 minutes or until golden brown on top.
- Serve warm and enjoy!
- Step 1: First, saute the spinach, artichokes, and garlic until all liquid is cooked out. While that cooks, blend the tofu, cashews, garlic powder, nutritional yeast, salt, and almond milk in a high-speed blender.
- Step 2: Pour the cashew cream sauce over the spinach and artichoke mixture. Transfer to cast iron dish and bake 25-30 minutes. Serve warm and enjoy!
Commonly Asked Questions
You can store the dip for up to 3 days in an airtight container in the refrigerator. To reheat, put the dip into a microwave-safe dish and heat for 1-2 minutes.
You can, but frozen spinach works best due to the volume of spinach needed for this recipe.
Pita, chips, and veggies all work great! If you’re looking for another appetizer to make with this, try my vegan garlic bread or vegan buffalo tofu poppers.
We have not tried using any nuts besides cashews. If you’re looking for a nut-free dip, make my best vegan hummus ever.
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Extra Helpful Tips
- Soak your cashews in hot water before blending to help them blend easier and the dip to come out smoother.
- Use a high-speed blender, not a food processor, to blend the cashews.
- Cook the veggies until there is no moisture or liquid remaining. This will help avoid a soggy dip and keep it super creamy!
- Serve in this cute chip and dip bowl with pita, chips, and veggies.
How to Store
Store the dip for up to 3 days in an airtight container in the refrigerator. To reheat, put the dip into a microwave-safe dish and heat for 1-2 minutes.
If you tried this Creamy Vegan Spinach Artichoke Dip or any other recipe on my blog please leave a 5 star rating and let me know how it went in the comments below. Thanks for visiting!
Creamy Vegan Spinach Artichoke Dip
Equipment
- 1 cast iron baking dish oven safe
- 1 blender high powered like vitamix
- 1 fry pan small
- 1 spatula
- 1 Oven
Ingredients
- 1 cup raw cashews boiled for 10 minutes to soften
- ½ block tofu silken or soft
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon salt
- ¼ cup nutritional yeast
- 1 cup almond milk
- 20 oz frozen chopped spinach thawed and strained
- 1 tablespoon garlic fresh and minced
- 2 cans artichokes in water and drained
Instructions
- Preheat oven to 425 degrees F. You can use a medium/large cast iron skillet so you can transfer the dip directly into the oven or prepare a 9×9 baking dish.
- Add garlic, frozen spinach and artichokes to the pan and saute until on high heat until all of the moisture is cooked out. This should take about 15 minutes.
- For the creamy sauce, add the boiled cashews, tofu, garlic powder, nutritional yeast, salt and almond milk into a high speed blender like a Vitamix. Blend until completely smooth.
- Pour the sauce into the spinach mixture and stir to combine thoroughly.
- Transfer into a baking dish or place the cast iron skillet (or oven safe pan), into the oven! Bake for 25-30 minutes or until golden brown on top.
- Serve warm and enjoy!
Nicole says
Please don’t laugh… I have heard so much about this dip but never had it (living in Switzerland and this dip isn’t a staple in Europe. Are the artichokes chopped? Also, do you reheat this or do you eat leftovers cold? Feel stupid asking this haha
Danielle Keith says
The artichoke are canned and you can chop that if you’d like. The leftovers should be heated up! Not stupid at all. It’s a creamy dip that’s meant to be warm.
Mark Kay says
Without a high speed blender, would a food processor or regular blender work?
Danielle Keith says
It should be okay, just use whichever is more powerful
Dagmar Kugler says
I do not own a high speed blender, but an inxpensive smoothie maker. I use the dry blade first to pulverize the cashews and then switch to the regular blade to add soft stuff like tofu. Improvization works. Alternatively you could technically small grind nuts with a grinding mill first and finish in a cheap blender.
Lori says
What can you use in place of tofu? I’m not comfortable putting that in my body. I’m excited to try this
Danielle Keith says
Just add more cashews and omit the tofu! You can do 1.5 cups cashews instead!
Remy says
Yummy this is delicious. Thank you I put it on wholemeal pita bread as pizza. Definitely will make it again!
Danielle Keith says
Omg yay!!! So glad!
Jen says
Hi any possible substitute for the Tofu? My husband and daughter have G6PD deficiency and soy is not allowed in their diet. But they love spinach artichoke dip.
Danielle Keith says
Just add more cashews and omit the tofu! You can do 1.5 cups cashews instead!
Stas says
Has anyone tried making this is a little crockpot to keep it warm during a party?
Danielle Keith says
You could totally do this!!
Katharina dulckeit says
Allergic to almonds. I will use another plant milk. Question: can I add 1 packet of chopped Miyoko mozz to the blender? Should it be plain or smoked? Will the dip get too thick? Thanks!!!!
Danielle Keith says
You can definitely do that. Either one will be good!
Amanda says
Can I omit the cachews? My blender won’t break them down enough. I don’t even know that they will break down that much after boiling. Maybe boil longer?
Danielle Keith says
You really do need a high speed blender like a Vitamix.
Britt says
Hi! Looks yummy! Could I use fresh spinach?
Danielle Keith says
yes you just need much more fresh than frozen!
Jessica says
I loved this. it was delicious. Does it have to be baked? I tried it before I baked it and after. I liked the way it tasted before it was baked better.
Danielle Keith says
Make it however you want! if you like it better unbaked then do that! 🙂
Lisa says
My go to dip for parties. Love it!
Jane says
Really simple and delicious. I made this to have as a batched weekday breakfast side. The recipe made a HUGE amount (two huge peanut butter jars’ worth plus extra, haha) so I have one in the freezer for next week. We really enjoyed it today! I used firm tofu because that’s what I had on hand, a mediocre blender (soaking the cashews really does make it feasible, for anyone else worried), and a little lemon juice to serve. I stored it without baking it since I reheat my leftovers in a toaster oven. Turned out just perfect. Thanks!!
Julie says
If replacing the tofu with white beans, what quantity of beans should I use?
Thank you.
Danielle Keith says
1 cup
Joyce Lee says
I am considering making this for a party where one person is oil-free and the host is allergic to cashews. What would be the best substitution for cashews? blanched almonds? white beans? Thanks in advance!
Lisa says
I’m planning to make this soon but would like to prepare it ahead of time and freeze it, waiting to bake it till the day we will eat it. Will it freeze well this way? Looks delish!
Olivia says
I made this for my non-vegan friends and it was a hit! One even asked me for the recipe. I added a little vegan cheese on top for decoration, and served it with some garlic bread I made. Delicious!!
Sara says
Can I use fresh artichoke?
Kris says
Hi! I’m planning to make this tonight and wondered if you could clarify the tofu, I have a box of soft silken tofu already but I’m not sure if that’s the right type? I’m so excited to make it!!
Taylor From HealthyGirl Kitchen says
Yes! That works!
Tiranga Lottery Service says
This recipe looks amazing! I love that it’s both creamy and oil-free! Can’t wait to try it at my next gathering – I’m sure it’ll be a hit! Thanks for sharing!
poppy chapter 3 apk says
This creamy vegan spinach artichoke dip sounds absolutely delicious! I love that it’s oil-free too! Can’t wait to try it at my next gathering. Thank you for sharing such a healthy and tasty recipe!
JALWA LOTTERY says
This creamy vegan spinach artichoke dip looks amazing! I love that it’s oil-free too. Can’t wait to try it out at my next gathering. Thanks for sharing such a delicious and healthy recipe!
Jordan Stacy says
Who doesn’t love a creamy spinach artichoke dip?!?! This one is even better than your average dip because it’s entirely vegan and dairy-free so stomachache afterwards!