Vegan Spinach and Artichoke Dip

This vegan spinach and artichoke dip is your go-to for a crowd-pleasing dip (that no one will know is vegan!). Made with simple ingredients and ready in under 30 minutes, it’s perfect for game days, parties, or any weeknight. Serve it with crackers, pita bread, or veggie sticks!

With only 10 ingredients and straightforward steps, this vegan spinach and artichoke dip is as easy as it gets. And if you love no-fuss dips, check out my Butter Bean Hummus,  Vegan Buffalo Chicken Dip, Vegan French Onion, or Creamy Avocado Dip - to make a full appetizer spread!

Why I Love This Recipe

I’m not kidding when I say this vegan spinach and artichoke dip recipe is a breeze—just blend the creamy base, toss everything into a pan to bake, and you're good to go!

With chopped spinach, artichoke hearts, and a cashew-based "cheese" sauce, it’s ultra-rich and savory (without the need for dairy!). Whether you’re vegan, lactose intolerant, or just looking for a healthier alternative, this warm dip always hits the spot.

It's creamy and gooey, with a savory aroma from garlic, miso paste, and chives. And since it’s so versatile, this is the perfect recipe for all your potluck, picnic, game day, and holiday gathering needs!

Ingredient Notes

Here’s a breakdown of what you’ll need for this vegan spinach and artichoke dip.

• Spinach: Adds color and a nutritional boost to the dip. I use frozen spinach for convenience, but you can use an equal amount of fresh spinach if you prefer.
• Artichokes: Canned or jarred artichokes both work perfectly here, adding a tangy, slightly earthy flavor that pairs well with the creamy base. Make sure to drain them well.
• Chives: I love to mix in chives for an extra pop of green and to provide a mild onion taste without overpowering the dip.
• Cashews: Form the creamy, dairy-free base of this dip. For the best texture and flavor, make sure your cashews are raw and unsalted.
• White Miso Paste: Adds a savory, umami element that emulates the cheese traditionally found in this dip. Look for white miso paste at your local Asian food market.
• Garlic: I use both fresh garlic and garlic powder to provide an aromatic kick and round out the dip's overall savory flavor.
• Soy Milk: I opt for plain, unsweetened soy milk to help blend the cheese mixture and create an ultra-creamy dip consistency.
• Nutritional Yeast: Gives the dip its “cheesy” flavor, making it taste like a classic spinach and artichoke dip. You’ll find the best deals on nutritional yeast at any bulk food store.

Substitutions

• Artichokes: If you don’t have artichokes, diced zucchini can provide a similar texture with a milder flavor. Sauté the zucchini first to remove excess moisture. Use about 1 cup of diced zucchini in place of the artichokes.
• Chives: Scallions (green onions) will also work! Use an equivalent amount. 
• Cashews: If you need a nut-free option, try silken tofu for a similar creamy texture. It’s lighter, so the dip won’t be as rich, but you can use the same amount as cashews.
• Garlic: If you don’t have fresh garlic, you can use all garlic powder. Add ¼ teaspoon of garlic powder for each clove.
• Soy Milk: Feel free to use any dairy-free milk here! Think almond, oat, cashew, etc.
• Nutritional Yeast: Can’t find nutritional yeast? Add more miso paste for that umami kick (with a slightly less cheesy flavor profile). Use about 1 teaspoon of miso paste for every tablespoon of nooch.

How to Make

You’ll love how quick and easy this vegan artichoke dip is to prepare. Just follow all my tips!

Preparation

Set the oven to 400 degrees Fahrenheit. Boil some water and add cashews for 5 minutes till they soften. But you can also soak them in room temperature water overnight for an even creamier result!

Cooking

Step 1
Rinse and drain the frozen spinach, squeezing out as much water as possible. Rinse off excess brine from the canned artichokes and separate the layers. Add the spinach to a mixing bowl with the artichokes and ¼ cup chives.

Step 2
Place the cashews, miso paste, nutritional yeast, garlic (fresh and powdered), soy milk, and salt in a high-speed blender. Blend the mixture until smooth and creamy, scraping down the sides a few times.

Step 3
Pour the cashew mixture over the spinach and artichokes. Stir well until everything is evenly coated and incorporated. Taste the mixture before baking and adjust seasonings if needed—add more nutritional yeast for cheesiness or salt to bring out the other flavors.

Step 4
Transfer the mixture to an 8-inch cast-iron skillet or other oven-safe dish. Bake for 10 minutes until the top is golden and the edges are bubbling. For an extra crispy top, broil the dip for 2-3 minutes, but watch it closely to prevent burning!

Step 5
Remove the dish from the oven and let it cool for a few minutes before serving. Garnish your vegan spinach and artichoke dip with the leftover chives or other fresh herbs, pita bread, chips, crackers, veggie sticks, or slices of crusty bread.

Expert Tip

Achieving an ultra-creamy vegan spinach and artichoke dip hinges on how you soak and blend the cashews. Whether you opt for room temperature water or boiling water for a quick soak, you’ll know the cashews are ready when they split easily.

Any unblended cashew pieces will affect the texture, so be patient and blend in short bursts, scraping down the sides of the blender. Also, if your blender is struggling to process the mixture, add an extra tablespoon of soy milk to help move it along.

Cooking Tips

• Squeeze Your Spinach: If you opt for frozen spinach, is essential to thaw and squeeze out excess water to prevent the dip from turning out watery.
• Let it Rest: After taking your dip out of the oven, let it sit for a few minutes. This helps it thicken the texture slightly, making it easier to scoop up!
• High-Quality Artichokes: Canned or jarred artichokes packed in water or brine work best here. Avoid ones in oil because they’re typically too heavy for a dip like this.

Frequently Asked Questions

Storing & Reheating

If you have leftover vegan spinach and artichoke dip, let it cool completely before storing it.

Fridge
You can keep this dip in an airtight container in the fridge for up to 3-4 days.

Freezer
This dip freezes well, too! Prepare it up until baking, then transfer it to a baking dish wrapped in plastic wrap and foil. Store it in the freezer for up to 3 months. Bake it straight from frozen, adding an extra 15-20 minutes to the cooking time.

Reheating
Reheat this vegan artichoke dip in the oven at 350 degrees Fahrenheit for 10-15 minutes until warm. You can also microwave it in 30-second intervals, stirring in between.

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