Cooked spinach artichoke dip in a baking dish.

Vegan Spinach Artichoke Dip

  • Author: Deryn Macey
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Yield: 16 1x
  • Category: Appetizer
  • Cuisine: American
  • Diet: Vegan

Amazingly creamy yet dairy-free spinach artichoke dip that’s super easy to make with simple ingredients and perfect for a delicious crowd-pleasing appetizer!



  • 2 cups raw cashews, soaked and drained (250 g) 
  • 3 ½ cups chopped artichoke hearts (400 g or 2 14 oz cans, well-drained) 
  • 1 ⅓ cups unsweetened plant-based milk (250 mL)
  • 1 tsp olive oil (5 mL, for oil-free, use water or broth)
  • 3 garlic cloves, minced (10 grams)
  • ⅓ cup nutritional yeast (25 g)
  • 3 tablespoons lemon juice (45 mL)
  • 4 tablespoons water (60 mL)
  • 5 cups loosely packed, chopped fresh spinach (150 g)
  • ½1 teaspoon salt, to taste
  • ¼ teaspoon ground pepper


  1. Soak the cashews for at least 6-12 hours. For best results, soak overnight. When ready to proceed, drain and set aside.
  2. Preheat the oven to 400 F (200 C).
  3. Heat a non-stick pan or cast-iron skillet over medium heat. Once hot, add oil and the minced garlic and sauté for 1-2 minutes until golden brown.
  4. In a high-speed blender, add the cashews, unsweetened milk, water, nutritional yeast, lemon juice, pepper and salt and blend until very creamy and smooth.
  5. Add the chopped spinach, garlic and the chopped artichoke hearts. 
  6. Pulse a couple of times until you get a chunky yet creamy texture.
  7. Taste the sauce and adjust the seasonings to your liking. You may want a bit of extra salt, pepper, nutritional yeast or lemon.
  8. Transfer the batter to a baking dish (22 x 17 cm) and bake for 15-20 minutes until hot, bubbly and golden brown on top.


Leftovers can be stored in the fridge for 4-5 days and reheated as needed in the oven or microwave. To freeze, let dip cool completely then cover well or transfer to a freezer-safe container and freeze for up to 3 months.


  • Serving Size: Approx. 1/4 cup
  • Calories: 132
  • Sugar: 1 g
  • Sodium: 122 mg
  • Fat: 8 g
  • Carbohydrates: 11 g
  • Fiber: 3 g
  • Protein: 5 g

Keywords: vegan spinach artichoke dip, healthy spinach artichoke dip