Creamy Vegan Spinach Artichoke Dip (oil-free)

I didn’t think the perfect appetizer existed until I created this CREAMY vegan spinach artichoke dip.

Enjoy the creaminess, richness and cheesiness of a spinach artichoke dip without the guilt or stomach ache. This dip is 100% plant-based, oil-free, vegan, gluten-free and beyond delicious. Your taste buds and your guests will thank me later.

Just saying, this is ABSOLUTELY amazing for the holiday season. Gather your friends and family around some of this creamy vegan spinach artichoke dip and they will be blown away.


Creamy Vegan Spinach Artichoke Dip

How do you make this creamy vegan spinach artichoke dip?

The recipe starts by sautéing spinach, garlic and artichokes in a pan until all of the moisture is cooked out. This allows for the dip to take on more of a creamy texture instead of being watery. You want this to mimic the creaminess of cheese in the best way possible.

This process takes about 15-20 minutes depending on how much moisture the spinach and artichokes are holding.

Creamy Vegan Spinach Artichoke Dip

You will blend the “creamy” aspect to the dip in a high speed blender like a Vitamix or Blend Tec. A high powered blender allows for the sauce to be completely smooth – no one wants a chunky cashew dip.

Once I add the sauce in, I spread it evenly, then pop it in the oven. You won’t have to wait all day for the creamy vegan spinach artichoke dip to be done, all you have to do is bake it for 25-30 minutes at 425 degrees F, then SAY HELLO to the best dip ever. I paired the dip with veggies and chips and omg…it is life changing.

I used my oven safe pan to make this easier; you can’t beat a 1-pan appetizer.

Creamy Vegan Spinach Artichoke Dip

What makes this creamy vegan spinach artichoke dip healthy?

The base of the dip is made from cashews and tofu. So much healthier than your traditional dairy based dips. Dairy causes a lot of inflammation, skin issues, allergies, stomach and digestive issues and more. This dairy-free dip won’t give you that heavy feeling after eating it. Its packed with vitamins and minerals from the spinach and artichokes too.

I love that this dip also has a ton of plant-based protein from the cashews and tofu. The balance of protein and healthy fats in this meal are great for satiety and balancing your blood sugar.

Creamy Vegan Spinach Artichoke Dip

Will my non-vegan friends and family enjoy this?

The short answer is YES. Anyone who enjoys food will love this.

I shared it with my non-vegan future father-in-law and he gobbled it up, I think he might have eaten 80% of the pan (lol!). He isn’t vegan but he loves trying new ways of eating. We definitely got the thumbs up from him on this one. Do you have someone in your family or maybe a skeptical friend who isn’t too sure about a plant-based diet? Make this for them and they will be much more open to the amazing food you can eat when following a plant-based lifestyle.

Creamy Vegan Spinach Artichoke Dip

This creamy vegan spinach artichoke dip is:








Vegan goodness

Creamy Vegan Spinach Artichoke Dip

Get Your Greens

Need to get your greens in but finding it hard to eat raw vegetables? This dip is FILLED with spinach. If you have picky kids or if you’re picky yourself, sneaking greens into recipes like this is a great way to ensure you’re receiving enough veggies in your daily diet. I know I’d rather eat spinach if it’s inside of an amazing dip like this. I promise your kids will eat this and be obsessed with it. They will be begging you to make more. Even picky adults will like this classic dip.

When you pair veggies with a creamy dip, it makes the veggies hard to resist.

Creamy Vegan Spinach Artichoke Dip

What’s the best way to store this creamy vegan spinach artichoke dip?

Great news: the leftovers for the dip hold up really well. Store extra dip in an air-tight container in the fridge for up to 4 days. You can freeze it as well. Honestly, there probably won’t be any leftovers because between you, your friends and your family, it will be eaten in 5 seconds flat.

Because this dip is made with real, fresh ingredients, with no preservatives, you should not keep in the fridge for more than 4-5 days.

Creamy Vegan Spinach Artichoke Dip

A few important tips:

  • I think frozen spinach works best because of the volume you need
  • This pairs well with bread, chips, or veggies.
  • Soft tofu works best
  • Make sure to cook the veggies until all of the moisture is cooked out – you don’t want a wet dip.
  • Don’t eat soy? Replace tofu with more cashews, white beans or steamed potatoes.

Creamy Vegan Spinach Artichoke Dip

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Creamy Vegan Spinach Artichoke Dip

Creamy Vegan Spinach Artichoke Dip (oil-free)

Creamy, cheesy, savory and the perfect plant-based appetizer for your guests. Great for game day, the holidays and for the whole family. 
prep time 15 minutes
cook time 25 minutes
total time 40 minutes

the ingredients

  • 1 cup raw cashews boiled for 10 minutes to soften
  • 1/2 block soft tofu
  • 1.5 tsp garlic powder
  • 1.5 tsp salt
  • 1/4 cup nutritional yeast
  • 1 cup almond milk
  • 20 oz frozen chopped spinach thawed and strained
  • 1 tbsp fresh minced garlic
  • 2 cans artichokes in water not oil (drained)


  • 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 9x9 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!

In good health,


Danielle Brown

Hi! I’m Danielle Brown, the face behind HealthyGirl Kitchen! I share easy, approachable plant-based recipes that are not only healthy but taste amazing. Follow me on Instagram, TikTok, and Facebook for free vegan meal ideas, recipes and healthygirl tips.

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  1. 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

    1. 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.

  2. Mark Kay says:

    Without a high speed blender, would a food processor or regular blender work?

    1. Danielle Keith says:

      It should be okay, just use whichever is more powerful

  3. 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

    1. Danielle Keith says:

      Just add more cashews and omit the tofu! You can do 1.5 cups cashews instead!

  4. Remy says:

    Yummy this is delicious. Thank you I put it on wholemeal pita bread as pizza. Definitely will make it again!5 stars

    1. Danielle Keith says:

      Omg yay!!! So glad!

  5. 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.

    1. Danielle Keith says:

      Just add more cashews and omit the tofu! You can do 1.5 cups cashews instead!

  6. Stas says:

    Has anyone tried making this is a little crockpot to keep it warm during a party?

    1. Danielle Keith says:

      You could totally do this!!

  7. 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!!!!

    1. Danielle Keith says:

      You can definitely do that. Either one will be good!

  8. 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?

    1. Danielle Keith says:

      You really do need a high speed blender like a Vitamix.

  9. Britt says:

    Hi! Looks yummy! Could I use fresh spinach?

    1. Danielle Keith says:

      yes you just need much more fresh than frozen!

  10. 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.5 stars

    1. Danielle Keith says:

      Make it however you want! if you like it better unbaked then do that! 🙂

  11. Lisa says:

    My go to dip for parties. Love it!5 stars

  12. 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!!5 stars

  13. Julie says:

    If replacing the tofu with white beans, what quantity of beans should I use?

    Thank you.

    1. Danielle Keith says:

      1 cup

  14. 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!5 stars

  15. 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!

  16. 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!!5 stars

  17. Sara says:

    Can I use fresh artichoke?

  18. 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!!

    1. Taylor From HealthyGirl Kitchen says:

      Yes! That works!