Vegan Spinach Artichoke Dip Recipe | Dairy-Free Appetizer

PUBLISHED August 28, 2025· MODIFIED August 28, 2025 · by the author listed in the recipe card 1225 words. · About 7 minutes to read this article.· This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases· Leave a Comment

If you’re a fan of warm, creamy, flavor-packed appetizers that just happen to be 100% plant-based, you’re going to fall in love with this Vegan Spinach Artichoke Dip! It’s everything you want in a classic party dip, rich, cheesy, and satisfying, but made completely dairy-free.

Why You’ll Love This Amazing Appetizer

Ultra Creamy. Thanks to cashews and dairy-free cheese, this dip is smooth and rich.
Flavor-Packed. Garlicky, cheesy, and just the right amount of tang.
Easy to Make. Comes together with simple steps and pantry staples.
Crowd-Pleaser. A hit with both plant-based and omnivore guests.
Make-Ahead Friendly. Tastes great freshly baked or reheated later.

Whether you’re hosting a party or looking for a cozy night-in appetizer, this Vegan Spinach Artichoke Dip is guaranteed to steal the spotlight.

What Does Vegan Spinach Artichoke Dip Taste Like?

This dip has all the comforting richness of the traditional version, without a drop of dairy. The cashew-based cream delivers a velvety texture, while nutritional yeast and lemon juice add cheesy depth and brightness.

It’s proof that going vegan doesn’t mean giving up indulgent, flavor-packed dishes. In fact, many people say they prefer this version to the original!

Ingredients You’ll Need

Raw Cashews– The secret to a luxuriously creamy texture. Soak beforehand for the smoothest blend.
Unsweetened Non-Dairy Milk– Almond, oat, or soy milk works well. Make sure it’s plain and unsweetened.
Nutritional Yeast– Adds a cheesy, umami-rich flavor without any dairy.
Lemon Juice – For brightness and acidity.
Garlic– Fresh or jarred minced garlic adds that savory depth.
Salt & Pepper– To season everything just right.
Frozen Spinach– Thawed and drained of excess moisture.
Canned Artichoke Hearts– Drained and roughly chopped for hearty texture.
Dairy-Free Cream Cheese (optional)– Adds extra creaminess and tang.
Dairy-Free Shredded Cheese (optional)– Great for melting on top. Look for mozzarella or cheddar-style vegan cheese.

How To Make Vegan Spinach Artichoke Dip

Soak the Cashews. Start by soaking your raw cashews in hot water for about 20–30 minutes, or overnight in cold water. Drain and rinse before using.
Make the Cashew Cream. In a high-speed blender, combine soaked cashews, non-dairy milk, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend until silky smooth. Adjust seasoning as needed.
Sauté the Spinach and Artichokes. In a skillet over medium heat, cook the drained spinach and chopped artichoke hearts with a little oil (or water for oil-free) just until heated through and any remaining moisture has evaporated. This ensures the dip stays thick and creamy.
Combine Everything. Add the cashew cream to the skillet and stir everything together. If using vegan cream cheese, stir that in now. Let the mixture warm through and thicken slightly.
Bake for Gooey Goodness. Transfer the dip to an oven-safe baking dish. Top with dairy-free shredded cheese, if desired. Bake at 375°F for 15–20 minutes until hot and bubbling. Broil for 2–3 minutes at the end for a golden top.
Serve Warm. Let cool slightly before serving with tortilla chips, sliced baguette, or veggie sticks. Enjoy!

Tips And Tricks

Want to make sure your dip turns out restaurant-worthy? Here are some pro tips:

Drain the Spinach Well. Excess water will thin out the dip and make it soupy. Squeeze it with your hands or use a clean towel to remove moisture.
Use a High-Speed Blender. This ensures your cashew cream is silky and lump-free.
Taste and Adjust. Don’t be afraid to tweak the seasonings. More garlic, lemon juice, or nutritional yeast can be added to suit your taste.
Add Spice. A pinch of red pepper flakes or smoked paprika can bring a nice kick.
Double the Batch. This dip disappears fast—make extra if you’re feeding a crowd!

Variations

Feel like getting creative? Here are some delicious ways to switch up your vegan spinach artichoke dip:

Spicy– Add diced jalapeños or a splash of hot sauce to give your dip a fiery twist.
Mushroom– Sauté sliced mushrooms along with the spinach and artichokes for a hearty upgrade.
Sun-Dried Tomato– Add chopped sun-dried tomatoes for a burst of umami and sweetness.
Oil-Free Version– Skip the sautéing and simply mix thawed spinach and chopped artichokes directly into the cashew cream.
Nut-Free Option– Use white beans or silken tofu in place of cashews for a different take that’s allergy-friendly.

What To Eat With Vegan Spinach Artichoke Dip

This rich and flavorful dip goes with just about everything. Here are some great pairings:

Tortilla Chips– The classic scoopable choice.
Sliced Baguette or Pita Bread– Warm and crusty bread is a perfect match.
Crackers– Choose gluten-free or whole grain for added variety.
Veggie Sticks– Carrot, celery, cucumber, and bell pepper offer a refreshing crunch.
Air Fryer Potato Wedges– Dip them right in for a satisfying bite.

How Long Does It Last?

Store leftover dip in an airtight container in the refrigerator for up to 4–5 days.

Reheat in the microwave or oven until warmed through. Stir well before serving to restore the creamy consistency.

Can You Freeze It?

Because vegan dips often rely on cashew cream or plant-based cheeses, the texture may change slightly after freezing (it can become a bit grainy). A good stir or light blend after reheating can help fix this.

Pro Tip: For best results, freeze the unbaked dip mixture, then bake it fresh when ready to serve. This helps maintain a smooth, creamy finish.

More Vegan Dishes

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