Creamy, melty, utterly delicious vegan spinach artichoke dip! This fun appetizer is so stretchy and gooey, that no one will ever believe it’s vegan. A huge hit with vegans and omnivores alike. You definitely want to serve this at your next event!
This recipe was originally published in August 2020. It has been updated for content, photos and video.
You know that cheesy spinach dip you’ve probably ordered at a restaurant once or twice before? Well, this vegan version is SO GOOD, you might not notice the difference!!
⭐⭐⭐⭐⭐ Okay I made this yesterday and all I can say is GAME CHANGER!!! I will forever keep this in my arsenal. My husband was floored and you can’t even tell it’s WFPB. I can’t thank you enough. – Jenn
Why you’ll love it
I already mentioned it’s amazingly delicious, creamy, melty, stretchy, and gooey, just like your favourite restaurant version!
But, unlike any restaurant (or store bought) option, this version is wholesome and guilt free! AND it won’t leave you feeling heavy or bloated. 🥳
Some added bonuses: This incredible appetizer is not only vegan and dairy-free, but it’s also soy-free, gluten-free, and can be made with a nut-free option too.
It’s incredibly simple to make!
All you need is about 15 minutes (plus 5 more if broiling it) and mostly pantry ingredients!
Ingredients + Substitutions
Here’s everything you’ll need to make this fantastic vegan spinach artichoke dip.
- Cashews: Use raw cashews that are unroasted and unsalted. If you cannot consume cashews, you may use blanched almonds.
- For nut-free: Use raw sunflower seeds or pepitas with similar results.
- Nutritional yeast: Adds cheesy flavour, you may adjust to your taste. If you cannot have or do not like nutritional yeast, use 2 tablespoons of white miso paste instead, but omit the salt.
- Artichoke: Use canned or jarred artichokes that are in water and not the marinated kind to keep this oil-free.
- Spinach: Fresh spinach works best, but frozen works too. Make sure to thaw and squeeze the excess moisture if using frozen spinach.
- Garlic: Fresh tastes best but in a pinch, you may use 1 teaspoon of garlic powder instead.
- Milk: I like cashew milk, but almond milk or any other plant-based milk will work just fine, so use whatever you have on hand.
- Tapioca flour: Also known as tapioca starch. There is not a good replacement for this ingredient as it’s unique in how it makes the dip stretchy.
- Vinegar + salt: For tang, saltiness, and added flavour. You may use lemon juice to replace the vinegar if needed.
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add all the cheese sauce ingredients (NOT the spinach and artichoke) to your blender. (photo 1)
Process the mixture on high speed until completely smooth with no pieces remaining. (photo 2)
NOTE: If you do not have a high-speed blender, soak the cashews in boiling hot water for 15-30 minutes, and then drain them before adding to your blender. This will soften them and aid in processing.
Pour the mixture into a pan or cast iron skillet along with the spinach and sliced artichoke hearts. (photo 3)
Cook over medium heat until thick, approx. 5 minutes, stirring often. (photo 4)
NOTE: Your vegan spinach artichoke dip will go from very runny, to thick and cheesy as it heats up. Just keep stirring and watch the magic happen!
At this point you may immediately serve your dip in its smooth and creamy state.
OR you may optionally transfer it to an ovenproof dish and broil for a few minutes to brown and bubble the top. Serve with a sprinkle of vegan Parmesan cheese for added cheesy flavour.
NOTE: Individual ovens vary greatly so watch carefully when broiling to prevent burning!
A powerful blender (affiliate link) is highly recommended for the best results and smoothest texture without any cashew bits.
It eliminates the need to presoak your nuts or seeds and quickly processes them into a smooth consistency.
If you don’t have a strong enough blender, make sure to soak your cashews first.
Storage + Reheating
Although this vegan spinach artichoke dip tastes best warm and freshly made, you may store leftovers in a sealed container in the refrigerator for 3-4 days.
It will get thicker as it cools, but you can easily return the dip to a melty state by reheating and adding a bit more water or milk if needed to loosen.
To reheat, transfer the dip to a skillet and heat over medium heat. As it warms up, it will soften and become creamy again.
Alternatively, you may reheat in the oven at 350°F/176°C, using an oven-safe dish for about 10-15 minutes until heated through.
To prepare in advance
Blend the ingredients and cook as directed, but don’t broil the top until ready to serve.
Store your cooked dip in a sealed container in the fridge until you’re ready to serve it. Then transfer to a baking dish and bake at 350°F/176°C for 10-15 minutes until hot.
Then set the oven to broil for an additional 2-5 minutes, until brown and bubbly, if desired. Watch carefully when broiling!
Here are some fun ways to change it up each time. You can play with the seasoning, and use a good broth over water for added depth of flavour.
- To make it spicy, add ½ teaspoon of cayenne pepper, 1 teaspoon of red pepper flakes, or 1-2 tablespoons of your favourite hot sauce.
- For a smoky dip, add 1 teaspoon of smoked paprika.
- You could even swap the spinach for another leafy green if preferred.
However, do NOT sub the tapioca starch/flour. This is the magical ingredient needed here to take your vegan spinach artichoke dip from a runny state to a cheesy, melty, gooey, stretchy state of absolute deliciousness!
- If you’re using frozen spinach, make sure to squeeze and drain as much water as possible before adding it to your skillet.
- If you don’t have a high-speed blender, soak the cashews in boiling hot water for 15-30 minutes first, and then drain and use as directed. This will help soften them, making them easier to blend.
- If the dip gets too thick, add more milk or water to the pan to thin it out. Note that it will harden as it cools and reheating the dip will return it to a silkier texture.
More fun vegan dip recipes
- Healthy Jalapeno Popper Dip – A great spicy option that’s perfect for adding some kick to your raw veggies or steamed broccoli.
- Dill Pickle Hummus – This one is loaded with dill flavour and we love this with veggies, pita, and spread into wraps and sandwiches.
- Sweet Vegan Fruit Dip – Hints of apple and caramel flavour in this deliciously sweet hummus that is perfect for dipping with fruit.
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- 2 large handfuls of fresh spinach or 2 cups frozen spinach*
- 13.5 ounce can artichoke hearts in water, not marinated (approx 1.5 cups)
- 1 cup raw cashews
- 2 cups water
- ⅓ cup nutritional yeast
- ½ cup tapioca starch or tapioca flour
- 3 cloves garlic peeled
- 1 tablespoon white vinegar
- 1.5 teaspoon sea salt
- ¾ cup unsweetened cashew milk or plant milk of choice
- Drain and rinse your artichokes, thinly slice them, and set them aside.
- Add all the ingredients EXCEPT the artichoke and spinach to a high-speed blender. Process until smooth, it will be very liquidy but it will thicken when it cooks.
- Pour the mixture into a nonstick skillet or use an oven-safe skillet like a cast iron pan if you want to broil the dip later. Add the sliced artichoke and spinach to the pan. Cook over medium heat, stirring often, for about 5 minutes until thick and bubbly.
- OPTIONAL: Set the oven to broil on high. Then transfer the dip to an oven-safe dish (if not in one already). Broil for 2-5 minutes until golden brown and bubbly on top. Watch carefully to prevent burning. Remove from the oven.
- Sprinkle with vegan parmesan cheese, if using. Then serve warm with tortilla chips, crackers, raw veggies, bread, or any of your favourite dippers.