Vegan Spinach Artichoke Dip: tastes as good as the original, but it’s dairy-free, soy-free, gluten-free, and Whole30! No processed ingredients here – just whole, plant-based foods. It’s the perfect healthy vegan appetizer.
Creamy. Cheesy. Comforting. Not words usually associated with a vegan recipe – mostly because “cream” and “cheese” typically refer to all things DAIRY.
But there is no dairy to be found here 🙅just a few WHOLESOME, simple, unprocessed foods coming together to make an epic vegan spinach artichoke dip!
Vegan spinach artichoke dip has been a long-time favorite of mine. My mom would always have some on hand for game day celebrations, holidays, and dinner parties. I would devour it, and I’ve been upset that it hasn’t been in my life since I’ve gone dairy-free…until now.
I made this recreation just in time for the 2020 Superbowl, and it is a game day MUST. Especially because I’ll bet it covers allll the dietary restrictions in your house: it’s gluten-free, dairy-free, vegan, paleo, Whole30, AND low-carb. Oh, and the people who eat everything will love it too!
What You Need for Vegan Spinach Artichoke Dip
Instead of using processed ingredients found in many vegan spinach artichoke dip recipes, like vegan cream cheese or vegan mayonnaise, we used raw cashews as the base for this cheesy dip! Here are all the ingredients you’ll need:
- Marinated Artichoke Hearts
- Coconut Milk
- Lemon Juice
- Nutritional Yeast
- Tapioca Starch
- Salt + Spices
You’ll soak the cashews for a bit to soften them, and then blend them up with water, coconut milk, nutritional yeast, lemon juice, garlic, tapioca starch, salt, and onion powder. You’ll blend it all together until it’s super smooth and creamy.
While it blends, you’ll saute a diced onion along with the chopped artichoke hearts. Once they’re golden, add in the spinach and cook until it’s wilted. Then, you’ll turn off the heat and stir in the creamy sauce! It will thicken pretty quickly thanks to the tapioca starch, which also gives it a bit of a cheesy stretch when you dip into it!
What to serve it with
I love serving this with all the things! My personal favorite is with tortilla chips. Crackers, cucumbers, carrots, and baguettes are also delicious vehicles for getting this dip into your mouth.
You can also use this dip as a spread on sandwiches, as a pizza base (recreate Artichoke Pizza, anyone?!), in a quesadilla, stuffed into potato skins, or mixed into pasta with some dairy-free milk. The options are ENDLESS – be creative :D
Can I make it ahead of time?
Absolutely! Prepare it all the way up until just before baking, cover with aluminum foil, and keep it in the refrigerator for up to 2 days. You’ll want to bake it for about 10 extra minutes to ensure it’s warmed all the way through!
How to store leftovers
In the off-chance it doesn’t get totally devoured, here’s how you can store your leftovers:
- Refrigerator: Cover in foil and store in the refrigerator for up to 4 days.
- Freezer: This dip can be stored in an airtight, freezer-safe container for up to 2 – 3 months. Let it thaw at room temperature or in the refrigerator before reheating.
- To Reheat: Warm in the oven at 375°F for 15 minutes or until warmed through.
Need more vegan food for game day?
- Best Vegan Nachos
- Sesame Tamari Pecan Snack Mix
- Spicy Garlic Roasted Chickpeas
- Vegan Cheese Sauce
- Vegan Chili
- White Bean Vegan Chili
I hope you adore this recipe as much as I’ve been loving it!! If you try it out, I’d LOVE to hear what you think. Leave a comment and rate the recipe below.Print
Vegan Spinach Artichoke Dip: tastes as good as the original, but it’s dairy-free, soy-free, gluten-free, and Whole30! No processed ingredients here – just whole, plant-based foods. It’s perfect as an appetizer or for game day.
- 1¼ cups raw cashews, soaked in water for 30 minutes and drained and rinsed before using
½ cup water
½ cup canned coconut milk
- ¼ cup nutritional yeast
- 3 tablespoons fresh lemon juice
- 2 cloves fresh garlic
- 2 tablespoons tapioca starch
- 1½ teaspoons sea salt, or to taste
- 1 teaspoon onion powder
- 1 onion, diced
- 1 (8 oz) jar marinated artichokes, removed from the marinade and roughly chopped
- 4 cups fresh spinach, see Notes
- Vegan parmesan, to garnish, optional
- Preheat the oven to 375°F. Lightly grease an oven-safe casserole dish, mine is about 8″ across.
- In a high-powdered blender, combine the soaked cashews, water, coconut milk, nutritional yeast, lemon juice, garlic, tapioca starch, salt, and onion powder.
- Blend on medium-high speed until completely smooth, about 3 to 5 minutes. Use the tamper and scrape down the sides as necessary.
- Meanwhile, heat a medium saute pan over medium heat. Add a tablespoon or so of oil (like avocado oil or olive oil) and add the diced onion. Cook for one minute, and then add in the chopped artichoke heart. Cook for 2 to 3 minutes or until lightly browned.
- Add in the spinach and toss for a minute, until the spinach is wilted.
- Pour the cashew sauce over the top and stir to combine. The sauce will thicken slightly.
- Transfer the dip into the prepared casserole dish and garnish with vegan parmesan, if using. Bake for 8 to 10 minutes or until warmed through.
- Serve hot with chips, crackers, veggie sticks, baguettes, or whatever else you’d like!
- Leftovers can be stored in the refrigerator for up to five days.
To make ahead: Make the recipe as directed, without baking. Cover and place it the refrigerator for 1 – 2 days until ready to bake.
To use frozen spinach: use about ½ cup frozen spinach in place of the fresh. Make sure you thaw and drain it, and squeeze it well to get rid of any excess moisture!
Keywords: spinach artichoke dip, vegan dip, vegan spinach dip, vegan artichoke dip, artichoke hearts