This easy vegan spinach artichoke dip is made with less than 10 ingredients, cooks in just about 30 minutes and tastes just like the traditional recipe!
And another one bites the dust, my friends! Another comfort recipe that is!
Ever since starting my blog, I’ve loved putting a creative twist on classic recipes. We’ve done a ton—some of my favorites include my quinoa pizza crust, baked vegan mac and cheese, and vegetarian lentil + quinoa meatloaf. Today, we’re at it again, making a flavorful and fun version of a classic appetizer!
We're making vegan spinach artichoke dip and you are going to L-O-V-E it!
What makes classic spinach artichoke dip so amazing is the creamy filling. Typically, that involves cheese (and lots of it), but since we're DF around these parts, cheese ain't an option.
So instead, I took my vegan kimchi queso dip as the base and turned it into the creamy sauce for our vegan spinach artichoke dip.
We only need 6 ingredients and a blender to whip up this sensational cream sauce, and my guess is that you already have them all on hand!
Once we have the sauce squared away, it's onto the filling. And guess what we need? Yep, just spinach + artichokes.
I went with frozen spinach that I thawed since you get the most bang for your buck (and can save time while doing it), plus canned artichokes that have been in water (not oil). I like to chop up my artichokes before tossing them into the dip so that way I can get little pieces of that briny deliciousness into every bite!
The dip couldn't be easier to make. We just stir the spinach, artichokes, and sauce together in a bowl, then transfer it to a baking dish and bake for about 30 minutes. Then you can just pull it out of the oven and dive headfirst into a hot, bubbling tray of the creamy baked dip!
The trick for getting the sauce to be nice and thick is the tapioca starch. As the tapioca heats up, it starts to thicken the rest of the sauce and makes it ultra-creamy and also a little stretchy. And since there's no flavor to tapioca, you'd never even know it was there!
To serve, I highly suggest crackers, but I've also been known to throw some of this on a slice of toast, dip with sliced zucchini or carrots, or honestly…just eating it straight from the pan. It's THAT good.
Can't wait to hear how much you ❤️ this dip! Make sure to tag me on Instagram if you snap a pic using #simplyquinoa or @simplyquinoa!
More Delectable Dips to Serve This Summer:
- Kimchi Queso Dip
- Refried Bean Dip
- Easy Vegan Snack Board: 3 Different Ways
- Spicy Mango Guacamole
- Vegan Buffalo Quinoa Bites & Vegan Ranch Dip
- Grilled Corn + Avocado Salsa
- Black Bean Quinoa Bites with Vegan Queso Dip
Vegan Spinach Artichoke Dip
Ingredients
- 3/4 cup raw cashews soaked at least 2 hours
- 1 cup almond milk or milk of choice
- 1/3 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 tablespoon tapioca starch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1 8oz bag frozen spinach, thawed
- 1 can artichoke hearts chopped
Instructions
- Preheat the oven to 375ºF. Spray a baking dish with cooking spray and set aside.
- In a blender, combine the cashews, milk, nutritional yeast, lemon juice, tapioca and spices. Blend on high until smooth and creamy. Set aside.
- In a mixing bowl, combine spinach, artichokes and sauce and stir to combine. Transfer this mixture to the baking dish and bake on the center rack for 25 - 30 minutes, until dip is bubbling and mostly set.
- Remove and serve immediately with your choice of crackers, chopped veggies or toast!
Video
Nutrition
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So delicious and easy to make. I used fresh spinach and doubled the lemon juice and seasoning. Rave reviews from everyone I served it to.
YAY! So happy you enjoyed it 🙂
Um it doesn’t indicate in the receipe when to add the lemon juice… I’m assuming in the blender…. But I completely forgot when putting it all together because it was not listed…
Updating!
This is delicious mixed into a baked potato! Of course it’s delicious on a cracker too… I doubled the salt and garlic, added a little smoked paprika and cayenne for kick. It’s a go-to recipe for me. Thanks!
That’s such a great idea!! I love that 🙂
Could I use arrowroot powder instead of tapioca starch?
Absolutely! xo
I made this last night and it was awesome! Even though I replaced the tapioca starch with a little vegan egg replacer, and I didn’t have enough nutritional yeast, I eat a lot of it, so I added sauteed minced garlic and some italian breadcrumbs on top
YUM! So glad it worked 🙂 xx
OMG one of my fav appetizers is spinach atrichoke dip and I just turned vegan a little over a month ago. I was searching for a recipe for this and this one here hit it out of the park. Only thing I did different was double all the spices, Im big on flavor, and used Cashew Milk. Def going to be a normal at my house now. Thank you.
YAY! So glad you all liked it!
So delicious and crazy easy to make I just added some smoked paprika for extra oomph. Thanks!
So glad you enjoyed it! And the paprika sounds awesome 🙂
I made this last night and it was a big hit! My husband really liked it and couldn’t wait to bring the leftovers to work for lunch. I had some leftover cashew parmesan that I put over the top before baking and it worked really well!
Would it be possible to use a bit of rapid yeast or regular flour instead of tapioca starch? I have bad experiences with that stuff haha.
I haven’t tested it, sorry!
Can you make this in a crock pot?
I haven’t tried that yet, sorry!
Hi Alyssa,
This is a fantastic recipe.
I would love to feature it in our website, Greenthickies.com. I will not be posting the actual recipe, but will only use one image form the post and a small quote and link directly back to the original post in your site.
Will that be all right?
Thanks a lot :),
Katherine,
Greenthickies.com
Sure thing!
I was wondering if I could omit the artichoke hearts since I don’t have those at home. Should I replace them with something else, or will the recipe work without them completely?
I’m not sure since their a pretty big focus of the recipe! Maybe you could try mushrooms? Or 1.5x the spinach!
The crackers shown in the picture… I’m not seeing the name of them anywhere. Am I just missing that?
Here are the crackers! http://amzn.to/2xKZXlx
Does the almond milk have to be sweetened or unsweetened? Trying to make this tonight!
Definitely unsweetened!
This recipe is definitely a keeper!
Woohoo! Glad to hear that Brandon!
would I be able to make the sauce ahead of time? Then I would just need to add the rest of the ingredients and bake.
Yes, I think so!
Do you think you could use almonds in place of the cashews? My son has an allergy to certain tree nuts, but he’s ok with almonds.
I haven’t tried honestly! The texture of raw cashews is much different than almonds, so I’m not sure it will work. You could try tofu if he’s okay with soy!
Everyone in my family loved this. Thank you for such a great recipe.
So glad you enjoyed them! xo
Can you use fresh spinach? How much of it equals 8oz frozen?
Yes, but you’d need to cook it down. I’m guessing you’ll need at least 4 – 6 times the volume 🙂
The video showed lemon juice, but it’s not in the recipe. Should I add some?
Oops! Updated now 🙂
Yummy! Do you think this would last long in the fridge? I love left over dip with crackers for lunch 🙂 thanks!
Definitely! We had it leftover and it was delish!
Any tips on making this ahead of time and reheating?
I might not bake it actually and just bake it when you’re ready to serve. It does work to reheat, but it won’t be quite as good!
Can I use corn starch instead of tapioca starch?
I haven’t tried that, but I think it would work. The tapioca is really there to help it get thick and kind of stretchy, so if cornstarch will do the same thing, you should be good!
Just wanted to know if there is anything I could use instead of tapioca in recipes ? Thanks
You could try arrowroot starch, but I’m not sure it will get the same result!
I always use cornstarch if a recipe calls for tapioca or arrowroot, and I’ve never had any problems.
Seriously though…making this ASAP! I have an obsession with spinach artichoke dip but hate the way it makes me feel. Genius idea- thank you!
You’re going to LOVE this!