Author: In case you were wondering, the answer is yes. Yes, you should make and devour this immediately. This Vegan Spinach Artichoke Dip recipe is a fan-favorite recipe! Cheesy, gooey, creamy, and absolutely delicious. The perfect appetizer for game day, a BBQ, movie night, or anytime you want to impress. No one will know it's vegan!
This is one of those appetizers where people are gonna be asking for the recipe and they are gonna be asking how much cheese is in this thing. It's so darn cheesy, creamy, and delectable, with lots of spinach, artichoke and onion action going on. I mean can you even tell there is bread under that thick coating of dip lusciousness ↑ ? The dip just devoured my bread as a good dip should.
This recipe is easy to make and can be prepped ahead of time if desired. Assemble the dip through the assembly step, cover, and refrigerate for up to 2 days. When ready to serve, give it a good stir and bake as directed, adding a few extra minutes as needed since the dip will be cold.
How to Make Vegan Spinach Artichoke Dip:
Preheat the oven to 400°F (200°C) and lightly grease a 2- to 3-quart baking dish.
Sauté the onion in olive oil until softened, then add the garlic and cook briefly until fragrant.
To make the cheese sauce, blend the cashews, plant-based milk, water, tapioca starch, nutritional yeast, apple cider vinegar, salt, and pepper until completely smooth. The sauce will look thin and milky at this stage-that's normal.
Add the sautéed onion and garlic, chopped artichoke hearts, and well-squeezed spinach to the baking dish. Pour the cheese sauce over top and stir everything together. Again, the mixture will look very thin before baking, but it thickens into a creamy, gooey dip in the oven.
Bake uncovered for 25-30 minutes, stirring well every 10 minutes and scraping the thickened mixture from the edges back into the dip. Once creamy and gooey, give it one final stir, smooth the top, and broil for 1-2 minutes until lightly golden.
Serve hot with toasted baguette slices, pita chips, tortilla chips, crackers, or fresh vegetables.
This Vegan Spinach Artichoke Dip is...
- Creamy
- Cheesy
- Make-ahead and freezer-friendly
- A party pleaser!
More Delicious Vegan Dip Recipes:
Baked Brie Dip (vegan)
Vegan Buffalo Tofu Dip
Easy Vegan Whipped Feta Dip
Vegan Caramelized Onion Dip
Vegan Ranch Veggie Dip
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon Appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Spinach Artichoke Dip
Servings:
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Ingredients
For the vegetables:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 can (14 oz / 398 ml) artichoke hearts packed in water, drained well and roughly chopped
- 5 oz frozen chopped spinach, thawed and squeezed very well
For the cheese sauce:
- 1 cup raw cashews, softened if needed (see notes)
- 2 cups unsweetened plant-based milk, (such as soy or oat)
- 1 cup water
- 3 tablespoons tapioca starch, (also called tapioca flour)
- 2 tablespoons nutritional yeast
- 2 teaspoons apple cider vinegar
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- For serving: Toasted baguette slices, pita chips, tortilla chips, crackers, or fresh vegetables
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Lightly grease a 2- to 3-quart baking dish (such as an 11 × 7-inch dish).
- Sauté the onion and garlic: Heat the olive oil in a skillet over medium heat. Add the onion and sauté for 4-5 minutes, until softened and translucent. Add the garlic and cook for another 30 seconds, until fragrant. Remove from the heat.
- Make the cheese sauce: Add the cashews, plant-based milk, water, tapioca starch, nutritional yeast, apple cider vinegar, salt, and pepper to a blender. Blend until completely smooth. The sauce will look thin and milky at this point.
- Assemble the dip: Add the sautéed onion and garlic, artichokes, and spinach to the prepared baking dish. Pour the cheese sauce over top and stir well to combine. The mixture will look very thin at this point, but don't worry! It will thicken and become creamy and gooey as it bakes.
- Bake the dip: Place the baking dish on a baking sheet to catch any drips. Bake uncovered for 25-30 minutes, stirring well every 10 minutes and scraping the thickened mixture from the edges back into the dip. The sauce will gradually thicken and become creamy and gooey.
- Broil: Give the dip one final stir and smooth the top. Turn the oven to broil and broil for 1-2 minutes, watching carefully, until lightly golden on top.
- Serve: Serve hot with toasted baguette, pita chips, tortilla chips, crackers, or fresh vegetables.
Notes
- To soak: Add the cashews to a bowl, cover with cool water, and soak for 6 hours or overnight. Drain and rinse well before using.
- To boil: Add the cashews to a small pot, cover with water, and bring to a boil. Boil for 10 minutes, until softened. Drain and rinse well before using.
Peggy Buckley says
Did this recipe change? I have a version where it list two batches of the melty stretchy gooey vegan mozerella?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Peggy! Yes, I just updated it! You were so quick to catch the change, haha! 😄 I’m actually working on the new photos now. It’s basically the same recipe and same delicious taste, but I simplified the process so there’s no bouncing between recipes or making the cheese separately first. Now everything gets added to the dish and baked together—so much easier! I hope you like the new process!
Lila says
My non vegan friends love this recipe. I make it every year for the Super Bowl and this year will be no exception. I love this recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yessss this is the highest compliment!! 🏈💚 I love that it’s become your Super Bowl go-to. Thank you so much for making it year after year!