This vegan spinach artichoke dip is a crowd-pleasing appetizer that’s creamy, tangy, and packed with cheesy flavor—without a hint of dairy. It’s the perfect snack for game days, parties, or any time you need a warm, comforting dip that everyone will love.

Why You’ll Love This Recipe

It’s completely dairy-free yet ultra-creamy thanks to blended cashews.
Simple, wholesome ingredients make it both healthy and indulgent.
It comes together quickly with minimal prep.
Ideal for vegans and non-vegans alike.
Delicious served with chips, bread, or fresh veggies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

5 ounces fresh spinach
1 (14-ounce) can artichoke hearts, drained and chopped
2 tablespoons chopped fresh chives
1¼ cups raw cashews
½ cup water
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon nutritional yeast
1 garlic clove
1 teaspoon sea salt
½ teaspoon Dijon mustard
½ teaspoon onion powder
Toasted baguette, for serving

Directions

Preheat the oven to 400°F (200°C).
Bring a medium pot of salted water to a boil and set a bowl of ice water nearby. Add the spinach and quickly transfer it to the ice bath using a slotted spoon. Let chill for 1 minute, then drain and squeeze out excess moisture. Roughly chop the spinach.
In a bowl, combine the spinach, chopped artichoke hearts, and chopped chives (reserving some chives for garnish).
In a high-speed blender, combine cashews, water, olive oil, lemon juice, nutritional yeast, garlic, salt, mustard, and onion powder. Blend until smooth and creamy.
Pour the cashew mixture over the spinach and artichokes. Stir to combine. Adjust seasoning if necessary.
Transfer the mixture to an 8-inch oven-safe skillet or small baking dish. Bake for 8 to 10 minutes, or until warmed through.
Garnish with the reserved chives and serve warm with toasted baguette slices, tortilla chips, or raw vegetables.

Servings and timing

Servings: 8
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Frozen spinach substitute: Use 3 ounces of frozen spinach (thawed and squeezed dry) instead of fresh.
Nut-free version: Substitute raw sunflower seeds for cashews, or try a pre-made nut-free creamy dip base.
Extra tang: Add more lemon juice or a splash of white wine vinegar.
Spicy kick: Stir in a pinch of red pepper flakes or a diced jalapeño.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or in a 350°F oven until warmed through. You can also prepare the dip ahead of time (before baking) and store covered in the fridge for up to 24 hours. Bake just before serving.

FAQs

How long does vegan spinach artichoke dip last in the fridge?

It will keep for up to 2 days in an airtight container.

Can I use frozen spinach instead of fresh?

Yes, use 3 ounces of thawed, well-drained frozen spinach.

What if I don’t have a high-speed blender?

Soak the cashews in warm water for 6 hours or overnight to soften them before blending.

Can I make this dip nut-free?

Yes, raw sunflower seeds can be used in place of cashews.

Is this recipe gluten-free?

The dip itself is gluten-free. Just serve it with gluten-free dippers if needed.

Can I serve this dip cold?

It’s best served warm, but it can be enjoyed at room temperature.

What else can I serve with this dip?

Tortilla chips, crostini, crackers, celery sticks, and bell peppers all pair well.

Can I freeze this dip?

Freezing is not recommended as the texture may change.

Can I add vegan cheese on top?

Yes, a sprinkle of vegan shredded cheese before baking adds extra flavor.

Can I make it ahead of time?

Yes, mix and refrigerate the dip (unbaked) for up to 24 hours. Bake before serving.

Conclusion

This vegan spinach artichoke dip is the ultimate feel-good appetizer. Creamy, cheesy, and flavorful, it’s a plant-based version of a classic favorite that everyone can enjoy. Whether you’re hosting a party or just craving something savory, this dip is sure to impress.