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Vegan Spinach Artichoke Dip

Author - Alyssa Rimmer

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!

The most INSANELY DELICIOUS Vegan Spinach Artichoke Dip! Less than 10 ingredients, 30 mins and tastes so cheesy!

And another one bites the dust, my friends! Another comfort recipe that is!

I've been on a mission ever since starting my blog to give you healthy spins on classically unhealthy recipes. We've done a ton, some of my faves being my quinoa pizza crust, my baked vegan mac and cheese and vegetarian lentil + quinoa meatloaf, and today we're throwing down again and making a deliciously nutritious version of an incredible (unhealthy) appetizer.

We're making vegan spinach artichoke dip and you are going to L-O-V-E it!

how to make the most AMAZING vegan spinach artichoke dip with cashews!

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!

how to make the most AMAZING vegan spinach artichoke dip with cashews!

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 most INSANELY DELICIOUS Vegan Spinach Artichoke Dip! Less than 10 ingredients, 30 mins and tastes so cheesy!

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!

 

VEGAN SPINACH ARTICHOKE DIP -- made with less than 10 ingredients and ready in just about 30 minutes!

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:

 

The most INSANELY DELICIOUS Vegan Spinach Artichoke Dip! Less than 10 ingredients, 30 mins and tastes so cheesy!
3.89 from 9 votes
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Vegan Spinach Artichoke Dip

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!

Course Appetizer
Cuisine American
Keyword artichoke dip, dairy-free, gluten-free, spinach dip, vegan
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 6
Calories 218 kcal

Ingredients

Instructions

  1. Preheat the oven to 375ºF. Spray a baking dish with cooking spray and set aside.
  2. In a blender, combine the cashews, milk, nutritional yeast, lemon juice, tapioca and spices. Blend on high until smooth and creamy. Set aside.

  3. 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.
  4. Remove and serve immediately with your choice of crackers, chopped veggies or toast!
Nutrition Facts
Vegan Spinach Artichoke Dip
Amount Per Serving
Calories 218 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Sodium 232mg10%
Carbohydrates 17g6%
Fiber 6g25%
Sugar 3g3%
Protein 14g28%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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!

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53 comments
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  1. 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…

  2. 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!

  3. 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

  4. 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.

  5. 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!

  6. 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.

  7. 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

  8. 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?

  9. 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.

  10. 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!

  11. Yummy! Do you think this would last long in the fridge? I love left over dip with crackers for lunch 🙂 thanks!

    • 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!

  12. 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!

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