Vegan Spinach Artichoke Dip
This vegan spinach artichoke dip is made with simple ingredients for an appetizer, snack or side dish that is incredibly cheesy and savoury. You only need 30 minutes to make this from scratch. It is also gluten-free, dairy-free and a great time-saving recipe.
No, your eyes are not fooling you. This cheesy deliciousness is 100% vegan and dairy-free. Whenever I make spinach artichoke dip, I love spreading it on some bread, relaxing with a good book, and enjoying every bite. It really is that amazing, so I would recommend you grab the ingredients and make it ASAP.
Whatever time of year it happens to be, this is an ideal snack or appetizer. You can serve it hot or cold, depending on whether you want cosiness or something a bit more fresh-tasting. Anyway, I won’t ramble on for much longer because I’m just too excited to share this recipe!
Table of contents
About this vegan spinach artichoke dip
This is pretty much anything you’d want in a dairy-free dip. It’s extremely cheesy, despite using just wholesome plant based ingredients. The optional sprinkle of melty vegan cheese on top really takes it to the next level.
This is a great option for feeding vegans and non-vegans alike. It’s incredibly savoury and flavourful, with the spinach adding a hint of earthiness without being at all overwhelming. Cashews make a great neutral base. The other ‘secret’ ingredient used here is silken tofu, which is great for making the texture even smoother.
This will make your kitchen smell so good, you will want to dive into it immediately. And I recommend that you do, because this is one of those recipes that’s phenomenal straight out of the oven. Serve it as a side dish/appetizer, or a snack to enjoy in front of the TV. Either way, it may just become your new family favourite!
Ingredients you’ll need
- Olive oil. This is for cooking the onions and artichokes. You can also use coconut oil or any other oil with a neutral flavour.
- Onion. This is cooked in the olive oil to make it even more fragrant, which will add an amazing wholesome undertone to the dip.
- Tinned artichoke hearts. Either in water or brine, these are a great time-saving option. They are also easy to find online and in most major supermarkets.
- Cashews. Make sure to either soak these for at least 2 hours before making the recipe, or simmer them in a saucepan for 10 minutes. Use raw, unflavoured cashews rather than the roasted variety.
- Silken tofu. This is a secret ingredient that will make the texture even smoother and creamier. However, you can also use coconut milk or vegan cream cheese.
- Mustard. This helps to add a distinctively cheesy flavour.
- Miso paste. Once again, this is great for helping create a umami flavour. It’s such a great versatile ingredient that I would totally recommend having in your cupboard!
- Salt. When you transfer it to the cast iron skillet/baking dish, you can taste and add more if you wish, so I would recommend starting with a smaller amount.
- Tamari. Much like the miso paste, this will give the artichoke dip a umami flavour.
- Lemon juice. Essential for a hint of tanginess, which works together with the other ingredients without being overpowering!
- Spinach. Another essential ingredient – I would say that this recipe is a fantastic way to eat more greens! You can chop the spinach leaves finely before adding them in so that you don’t encounter huge chunks of spinach.
- Vegan cheese. This is optional, but highly recommended! Choose a brand that melts well.
Spinach artichoke dip step-by-step
This is just a summary of the instructions to go together with the step-by-step photos. For ingredient amounts, scroll down to the recipe card at the end of the post.
Firstly, preheat the oven to 180 degrees C (350 F).
Now heat the olive oil in a pan or skillet over a medium-high heat. Add the onion and artichokes, cooking for 5 minutes, until softened.
Next, add the soaked cashews, sautéd onions and artichokes, tofu, mustard, miso paste, salt, tamari and lemon juice to a blender or food processor. Blend until as smooth as possible.
Transfer the dip back into the pan or skillet over a medium heat and add the spinach. Stir continuously over a medium heat for a few minutes, until the spinach wilts.
If using a cast iron skillet, sprinkle the dip with grated vegan cheese and add straight to the oven. Or, you can transfer to a round baking dish, sprinkle with the cheese, and add to the oven after that. Bake for 20 minutes, until crispy and lightly browned on top.
Allow to cool for 5 minutes before diving in!
How to serve spinach artichoke dip
You can serve this dip as a snack, starter or appetizer. It also makes a great side dish. It goes really well with toasted bread, bread sticks, vegetables, crackers, and chips. You can also use it as a spread on toast, sprinkled with some chilli flakes and drizzled with extra lemon juice. Yum!
Frequently asked questions
Yes, this recipe is naturally gluten-free. You can serve it with gluten-free bread.
You can transfer it to the fridge and store in an airtight container for up to 4 days.
Due to the addition of spinach, unfortunately this dip does not keep well in the fridge.
Other vegan dip and spread recipes
- Try out my vegan sour cream for another simple and versatile option.
- My spicy vegan cashew cream is great for using in a variety of recipes.
- For a sweet option, try out pumpkin hummus.
- Add a cauliflower Alfredo sauce to pasta for an incredible dinner!
Let me know in the comments: what’s your favourite dip or spread? If you give this vegan spinach artichoke dip a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating!
Get the Recipe: Vegan Spinach Artichoke Dip
- 1 tbsp olive oil
- 1 large onion, diced
- 1 tin artichoke hearts, (14oz/400g)
- 1 1/3 cups cashews, soaked
- 10 oz silken tofu, (or 1 cup coconut milk)
- 1/2 tbsp mustard, ensure vegan
- 1/2 tbsp miso paste
- 1/2 tsp salt
- 1 tbsp tamari
- 1 lemon, juice of
- 3 cups spinach, loosely packed
- 1/2 cup grated vegan cheese, optional
- Conventional oven
- Pan or cast iron skillet
- Blender or food processor
- Round baking dish
- Preheat the oven to 180 degrees C (350 F).
- Heat the olive oil in a pan or skillet over a medium-high heat. Add the onion and artichokes, cooking for 5 minutes, until softened.
- Add the soaked cashews, sautéd onions and artichokes, tofu, mustard, miso paste, salt, tamari and lemon juice to a blender or food processor. Blend until as smooth as possible.
- Transfer the dip back into the pan or skillet over a medium heat and add the spinach. Stir continuously over a medium heat for a few minutes, until the spinach wilts. At this stage, taste and add more salt if needed.
- If using a cast iron skillet, sprinkle the dip with grated vegan cheese and add straight to the oven. Or, you can transfer to a round baking dish, sprinkle with the cheese, and add to the oven after that. Bake for 20 minutes, until crispy and lightly browned on top.
- Allow to cool for 5 minutes and enjoy!