Creamy vegan spinach artichoke dip is a crowd-pleasing appetizer or snack made with all-natural ingredients. All the cheesy and creamy goodness without any artificial vegan cheese substitutes. Shhh! Nobody will even know it’s vegan!

When it comes to game day get-togethers, dinner parties, potlucks, or holiday gatherings with the family, dips, and chips are always a crowd-pleasing easy vegan appetizer.
This is the best vegan spinach artichoke dip ever! It has all the creamy and cheesy decadence of a restaurant-style appetizer, but the best part is that it’s vegan, gluten-free, and oil-free!
This vegan spinach artichoke dip recipe uses all-natural ingredients. You won’t find any vegan cream cheese, sour cream, or mayonnaise here. Instead, a base of cashew cream sauce makes this a whole food plant-based version of an American classic.
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💗 Why You’ll Love this Recipe
- It’s all-natural. No “fake” cheese here!
- Simple ingredients
- Healthier version of the original recipe
- Gluten-free
- Oil-Free
- Crowd-Pleaser
- Perfect for game day parties, holiday gatherings, or even as a filling for a sandwich at lunch.
- Even non-vegans are going to love this dip. Shhh! Don’t tell them it’s vegan. They won’t know the difference.
- A creamy dip without any cream or cheese!
- Serve with crackers, pita chips, pita bread, tortilla chips, sliced whole-grain baguette, celery, red peppers, and carrot sticks.
- Easy and quick to make in 30 minutes.
🥣 Ingredients and Notes
Scroll down to the recipe card for complete measurements.
Ingredients for the blender:
- Raw Cashews: Cashews are what give the vegan dip the right texture. Raw cashews can be expensive, but buying in bulk helps keep the cost down since we use them in so many recipes. I prefer raw cashews for this recipe since they have a neutral flavor.
- Light Coconut Milk: I use light coconut milk to keep the calories and fat down in this recipe. Using this also brings a nice creamy factor to the dip. If you don’t have coconut milk, feel free to use unsweetened almond milk or cashew milk.
- Apple Cider Vinegar: Using ACV helps give this dip a little extra depth and bite! If you don’t have ACV you can also use lemon juice.
- Nutritional Yeast: Nutritional yeast is what brings the cheesy flavor to this dip recipe.
Ingredients for the skillet:
- Vegetable Broth: You can use your own homemade vegetable broth or use a store-bought one.
- Yellow Onion: Onion brings a little extra fancy texture and flavor to the appetizer.
- Spices: I use 2 cloves of minced garlic, cayenne pepper, garlic powder, and paprika to bring all the best spinach artichoke dip flavors.
- Artichokes: I prefer to use the delicate canned baby artichoke hearts. Make sure to drain all the excess liquid and roughly chop the artichokes.
- Fresh spinach: If in a pinch you can also use frozen spinach, just make sure to thaw and drain the excess water. However, I recommend fresh over frozen. Whichever you choose, make sure to roughly chop it up.
📋 Step by Step Instructions
Step 1: Soak cashews in hot water for 10-15 minutes. Drain cashews. In a high-speed blender add the drained cashews, coconut milk (or other unsweetened dairy-free milk), apple cider vinegar, nutritional yeast, and salt and pepper. Blend until a smooth and creamy sauce forms.
Step 2: Sauté onion in ½ cup of vegetable stock in a skillet over medium heat until translucent. Add garlic. Sauté for an additional 2 minutes.
Step 3: Add cayenne, and paprika. Stir to coat spices in onion mixture.
Step 4: Add chopped artichokes to the skillet. Add roughly chopped fresh spinach. Stir until heated through.
Step 5: Pour cashew cream sauce over spinach and artichoke mixture. Stir to combine.
Step 6: Transfer the skillet to the oven. Broil for 5 minutes or until the top turns a golden brown. If your skillet is not oven-safe, then transfer to a baking dish. (Optional: Sprinkle top with nutritional yeast or vegan parmesan cheese and red pepper flakes before broiling).
❓ FAQS
This vegan and lightened-up version of spinach artichoke dip has fewer calories per serving, less fat, more fiber, and 8 grams of protein per serving. A hearty serving of this dip will run you 211 calories and 13 g of fat. Compare that to the 950 calories and 59 g of fat per order from Applebees!
This vegan version is just as creamy, cheesy, and satisfying with all plant-based ingredients. Pair this dip with celery and carrots for an extra serving of veggies.
Skip the added salt in the cashew cream sauce to reduce the overall sodium if this is a concern for you.
The traditional spinach artichoke dip is made with cream cheese, mayonnaise, sour cream, and parmesan cheese along with the spinach, artichokes, and garlic.
This vegan version is made using a cashew cream sauce that’s made with raw cashews, light coconut milk, apple cider vinegar, and nutritional yeast.
The nutritional yeast gives the sauce its “cheesy” flavor, and the cashews provide the creaminess. Onions, spinach, artichokes, and garlic round out the flavors.
Sometimes if you use a food processor or a blender that doesn’t have enough power, you’ll end up with a grainy dip. Next time, try using a high-speed, high-power blender.
👩🍳 Serving Suggestions
You may choose to serve this vegan spinach artichoke dip directly in the skillet or transfer it to a serving dish.
Serve with thin slices of whole wheat baguette, tortilla chips, almond crackers, or celery and carrot sticks.
❄️ Storage
You can store this spinach artichoke vegan dip in the refrigerator for 3-4 days.
This vegan dip is also freezer friendly and can be stored in a freezer-safe container and kept in the freezer for 2-3 months. When ready to enjoy it again, remove it from the freezer and place it in the fridge to thaw before reheating.
To reheat your vegan spinach artichoke dip, toss it in the oven for 10-15 minutes at 375F, or until warmed through.
💭 Expert Tips
- I prefer to make the cashew cream sauce using a high-speed blender. This one is my favorite! It helps to fully blend the soaked cashews into the sauce to create a smooth and creamy texture.
- You’ll need a skillet to sauté the vegetables and combine the cream sauce and then bake in the oven.
- You can prep the dip ahead of time and store it covered in the refrigerator until you are ready to pop it in the oven to broil.
😋 More Vegan Appetizers
If you made this recipe, please comment below and leave a ⭐️ rating. You can also follow me on Instagram, Pinterest, and Facebook for more family-friendly vegan recipes!
Recipe
Vegan Spinach Artichoke Dip
Ingredients
- ¾ cup raw cashews
- 1 cup light coconut milk
- 1 tablespoon apple cider vinegar
- 2 tablespoon nutritional yeast
- ½ teaspoon salt
- ¼ tsp pepper
- 1 small yellow onion
- 2 cloves garlic minced
- ¼ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 14 oz can of baby artichoke hearts drained and roughly chopped
- 2 cups fresh spinach roughly chopped
Instructions
- Soak cashews in hot water for 10-15 minutes. In a blender add drained cashews, coconut milk (or other unsweetened dairy-free milk), apple cider vinegar, nutritional yeast, and salt and pepper. Blend until smooth.
- Sauté onion in ½ cup of vegetable stock in skillet until translucent. Add garlic. Sauté for an additional 2 minutes.
- Add cayenne, garlic powder, and paprika. Stir to coat spices in onion mixture.
- Drain artichoke hearts, and roughly chop. Add to the skillet. Add roughly chopped fresh spinach. Stir until heated through and spinach begins to wilt.
- Pour cashew cream sauce over spinach and artichoke mixture. Stir to combine.
- Transfer skillet to oven. Broil at 500 F for 5 minutes or until top turns a golden brown. (Optional: Sprinkle with nutritional yeast and red pepper flakes before broiling). Transfer skillet to oven. Broil for 5 minutes or until top turns a golden brown.
Video
Notes
- I prefer to make the cashew cream sauce using a high-speed blender. This one is my favorite! It helps to fully blend the soaked cashews into the sauce to create a smooth and creamy texture.
- You’ll need a skillet to sauté the vegetables and combine the cream sauce and then bake in the oven.
- You can prep the dip ahead of time and store it covered in the refrigerator until you are ready to pop it in the oven to broil.
- You can store this spinach artichoke vegan dip in the refrigerator for 3-4 days.
- Freeze for 2-3 months.
- To reheat your vegan spinach artichoke dip, toss it in the oven for 10-15 minutes at 375F, or until warmed through.
Abbie
I’m in charge of bringing an app for thanksgiving and can’t wait to try this out! Love that there’s no fake cheese. I fully plan on hiding the fact that it’s vegan. Fingers crossed!
Alison Corey
Awesome! I hope everyone is fooled!
Beth
I’m not a fan of artichokes but I have a version of this dip and it stole my heart and taste buds! I’m glad to have this version for my vegan friends to enjoy! Bring on the holidays!
Denay DeGuzman
Mmmm…this tasty, flavorful spinach artichoke dip is the perfect appetizer for the holiday season! I’ll be saving and making this recipe.
Sophie
I love your vegan version. I am a newly vegan dieter and would love to try this dip!
Jere Cassidy
Spinach Artichoke dip is always a favorite. Nice to have a vegan recipe as an alternative, it looks delicious.
Laura | Wandercooks
Amazing! You wouldn’t believe there was no cream in this dip! It’s a crowd pleaser for sure.