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!
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!
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 head first into a hot, bubbling tray of the creamy baked dip!
Then you can just pull it out of the oven and dive head first into a hot, bubbling tray of this 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!
And if you need even more delectable dips to serve this summer, you should definitely try my Kimchi Queso Dip and my Healthy Refried Bean Dip!
Watch how to make the Vegan Spinach Artichoke Dip
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!
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, 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!
by Alyssa
Recipe Notes
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 218kcal Calories from fat 120 | |
| % Daily Value | |
| Total Fat 13g | 20% |
| Saturated Fat 2g | 10% |
| Transfat 0g | |
| Sodium 232mg | 10% |
| Carbohydrate 17g | 6% |
| Dietary Fiber 6g | 24% |
| Sugars 3g | |
| Protein 14g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
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Alyssa is the quinoa-obsessed girl behind Simply Quinoa. She's passionate about helping you find health, happiness and balance with wholesome recipes and lifestyle tips.
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!
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!
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!
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!
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!
The video showed lemon juice, but it’s not in the recipe. Should I add some?
Oops! Updated now 🙂
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 🙂
Everyone in my family loved this. Thank you for such a great recipe.
So glad you enjoyed them! xo
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!
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!
This recipe is definitely a keeper!
Woohoo! Glad to hear that Brandon!