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!
I originally published this recipe on February 18, 2015, but I thought it was time to give this vegan spinach artichoke dip a little update with new photos, and simpler instructions. The ingredients haven't changed much (except for adding 1 extra clove of garlic, and 1 extra tablespoon of nutritional yeast- I couldn't help myself). Hehe. Everything else is the same, I was just able to tweak the instructions to make this recipe even quicker and easier to prepare. Check out the notes as I've also added the option to sub the water for plant-based milk to make this dip even creamier, and added make-ahead and freezer instructions.
This is one of those appetizers where people are gonna be asking for the recipe and they'll question if it's really vegan. It's so darn cheesy and creamy it's difficult to believe that this dip is dairy-free!
Ingredients:
Raw Cashews:Â raw cashews are my favorite nut to use as they blend into a creamy rich cheesy sauce. Use raw cashews (instead of roasted) as they are softer and easier to blend. If you need to substitute them you can instead use blanched almonds, macadamia nuts, or raw sunflower seeds. Boil these nuts or seeds for 10 - 15 minutes before blending to ensure they are softened and can blend into a smooth creamy sauce. (See step 1 of the recipe).
Tapioca Starch: also called tapioca flour is what thickens this dip into the amazing stretchy, gooey, cheesy texture. I highly recommend using this ingredient for the best results. You can find it in most grocery stores, health food stores, or on amazon. In a pinch, you can sub about 3 ½ tablespoons cornstarch for the tapioca starch, but the texture will be slightly different.
Nutritional Yeast: nutritional yeast is an inactive yeast, that is added for flavor. Vegans love it and use it often as it has a cheesy nutty flavor. Bonus points, it's also good for you! These days many grocery stores carry it, but if yours doesn't you can find it at health food stores, or on amazon. I highly recommend picking some up if you plan to make more vegan recipes as you will find it's very commonly used, but in a pinch you can omit it in this recipe (the dish will taste slightly less cheesy).
Apple Cider Vinegar: adds a slight tang to cream cheese dip, but in a pinch, you could sub lemon juice.
How to Make Vegan Spinach Artichoke Dip:
Softening the cashews (optional):
Softening the cashews first helps them blend. If you have a high-powered blender you can skip this step, but if not, this step is important to get a smooth and creamy cheese sauce. To soften the cashews add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse cashews before using. If you prefer you could alternatively soak the cashews overnight in a bowl of water instead.
To make Vegan Spinach Artichoke Dip:
Preheat your oven to 400F (200C).
To your blender add the cashews, 2 cups water, plant-based milk, tapioca starch, nutritional yeast, apple cider vinegar, salt, garlic powder, and black pepper. Blend, stopping to scrape the sides as needed until it is completely smooth. The liquid will be a thin milky consistency. Set aside.
Heat the olive oil in a 12-inch cast iron skillet or similar sized oven safe pan over medium-high heat. (See notes for baking dish options). Add the onions and garlic and sauté until the onion turns translucent and begins to brown.
Reduce the temperature to medium heat. Pour in the cashew mixture, and use a spatula to stir the mixture continually to ensure it doesn't burn.
At first, the liquid will be very watery, but keep stirring and cooking and it will begin to form clumps, and will quickly thicken into gooey cheesy deliciousness.
Once the dip has mostly thickened but there are still some milky areas, (about 3 - 5 minutes of cooking) remove from the heat and stir in the spinach and artichokes. If you are using fresh spinach it may be difficult to mix, but not to worry, the spinach will cook down in the oven and will melt into the dip.
Bake the vegan spinach artichoke dip:
Transfer the pan to the oven and bake uncovered for 15 - 20 minutes, until gooey and bubbling. If the dip gets too thick, you can thin it by adding a splash of plant-based milk or water as needed. Optionally you can brown the top by placing it under the broiler for a few minutes, keeping a close eye so that it doesn't burn. Serve hot with crackers, sliced baguette, pita chips, celery sticks, or any dippers you prefer.
Optionally you can garnish this vegan spinach artichoke dip with red pepper flakes or vegan parmesan cheese.
This Vegan Spinach Artichoke Dip is...
- Creamy
- Cheesy
- Make-ahead and freezer-friendly
- A party pleaser!
More Delicious Vegan Dip Recipes:
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.
Vegan Spinach Artichoke Dip
Ingredients
- 1 cup raw cashews (softened if needed, see step 1)
- 2 cups water (see notes)
- ½ cup plant-based milk (such as oat or soy)
- 7 tablespoons tapioca starch (also called tapioca flour)
- 3 tablespoons nutritional yeast
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoons salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 4 cloves garlic minced or pressed
- 2 cups frozen spinach (or 4 cups fresh baby spinach)
- 1 ½ cups marinated artichoke hearts drained and roughly chopped
- Bread, tortilla chips, cracker veggies, or pita triangles for dipping
Instructions
Softening the cashews (optional):
- Softening the cashews first helps them blend. If you have a high-powered blender you can skip this step, but if not, this step is important to get a smooth and creamy cheese sauce. To soften the cashews add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse cashews before using.
To make Vegan Spinach Artichoke Dip:
- Preheat your oven to 400F (200C).
- To your blender add the cashews, 2 cups water, plant-based milk, tapioca starch, nutritional yeast, apple cider vinegar, salt, garlic powder, and black pepper. Blend, stopping to scrape the sides as needed until it is completely smooth. The liquid will be a thin milky consistency. Set aside.
- Heat the olive oil in a 12-inch skillet or similar sized oven safe pan over medium-high heat. (See notes for baking dish options). Add the onions and garlic and sauté until the onion turns translucent and begins to brown. Reduce the heat to medium. Pour in the cashew mixture, and use a spatula to stir the mixture continually to ensure it doesn't burn. At first, the liquid will be very watery, but keep stirring and cooking and it will begin to form clumps, and will quickly thicken into gooey cheesy deliciousness. Once the dip has mostly thickened but there are still some milky areas, (about 3 - 5 minutes of cooking) remove from the heat and stir in the spinach and artichokes. If you are using fresh spinach it may be difficult to mix, but not to worry, the spinach will cook down in the oven and will melt into the dip.
- Transfer the pan to the oven and bake uncovered for 15 - 20 minutes, until gooey and bubbling. If the dip gets too thick, you can thin it by adding a splash of plant-based milk or water as needed. Optionally you can brown the top by placing it under the broiler for a few minutes, keeping a close eye so that it doesn't burn. Serve hot with dippers of choice.
Notes
Nutrition
More Vegan Game Day Recipes You Might Enjoy:
Jess says
Sam has done it again! I was about to write a lukewarm review about how it lacked flavor, but then I realized I forgot the ACV! Stirred it in right at the end and it transformed.
I thought it was too thick before going in the oven and added a splash of milk, but I shouldn’t have. Thought it would thicken more in the oven but it somehow got more liquidy? Basically trust the recipe, and adjust texture only at the end if needed!
I would say it could still use more umami though. Texture was identical to spinach artichoke dip, but those with parmesan or cheddar have more of a kick. Next time I will try adding a tbs of white miso and maybe some dijon for punch.
Also, I had to double the salt and add much more pepper. Also added some chili flakes and an extra tbs nooch.
A note for Sam: I think the recipe is missing the step to thaw and drain the spinach if using frozen? Unless it’s not meant to be, in which case writing the weight would be helpful because it’s impossible to measure a solid block of spinach in cups. Also I can’t imagine a solid ice block melting into the dip - would add a lot of water too.
It would also be helpful to list how many cans of artichokes 1.5 cups is… I bought 1 can and ran short.
Overall I love how much healthier and lower calorie this is! And perfect cheesy texture. Excited to try kicking up the umami next time.
Ellen Divers says
I'm excited to try this dip for an afternoon party! My question is about the flavor once it is not longer warm. Is it as good as when warm?
Thanks!
Sam Turnbull says
Yes still very yummy! 🙂
Writingwyo says
Even if by taste, no one will know it’s vegan, you really, really need to let people know it’s vegan. I have brothers with life-threatening nut and bean allergies. If they dipped into this assuming it was cheese, it could send them to the ER. Please be aware of common allergens before putting anything out at a potluck
Melly says
Sam, I don’t know how you do it! This particular recipe is THE BOMB!! We made a huge batch of this for a wedding, and it was embarrassing how many people begged for the recipe. We always send people to your site, and couldn’t live without your cookbooks. You are a spectacular business woman and my daughter (and I) really look up to you! Great work!
Pauline says
You make it easy to give up cheese
Sam Turnbull says
Hahaha! I love that so much!! Thank you 🙂
Cat says
Enough with the cashews please. Nuts in general are very pricey. Can you please do more recipes with oat milk? I make my own for cost reasons
Tracey says
Maybe move on to another blog or come up with your own recipes to use oat milk?
I can't believe these readers that make demands of food bloggers.
Sam, I thank you for all of your great work.
Dianna says
Cat, if you need a different recipe, simply search for what you need elsewhere. The internet is a big place. You are not required to make ANYTHING if you don’t want to. I happen to LOVE cashews so I might give this a try.
Cat, why don’t YOU make your own recipe and post it using your homemade oat milk? That would be an awesome contribution from you Cat. Good luck and all the best to you.
Beata says
I'm what many would consider a carnivore. I've repeatedly tried vegan versions of carnivore meals. You may ask, what the heck am I doing on a vegan website then? Well, while I repeatedly found that vegan versions of whatever meals just do not satisfy me mentally and physically, during this discovery process I've found several vegan meals that are absolutely wonderful and are completely satisfying to my carnivore oriented self. I totally love Sam's carbonara and penne alla vodka and I made many versions of seitan many times over. While I may not be Sam's target clientele overall, I definitely appreciate the few vegan meals I really like, and I cannot thank Sam enough for her time spent testing various ingredients and techniques, let alone money spent on whatever ingredients may be involved. I love nutritional yeast and cashew cream, and I can whip up vegan meals for whoever may ask at a moment's notice, thanks to Sam and other blogs I visit! Both pasta dishes from Sam are in regular rotation in this carnivore household, plus I really appreciate many seasoning and cooking techniques I learned while following Sam's blog. Whoever you are, just appreciate the free content so that YOU do not have to spent time and money coming up with recipes. I do. Thank you, Sam.
Beata says
BTW, Sam's BBQ jackfruit is surprisingly delicious, plus I wanted to mention that Sam's introduction to vital wheat gluten used in seitan, led me to the most delicious high protein low carb bread that I've been baking, and the bread is oil free and totally vegan. Thank you again, Sam.
Sarah says
Hey, this looks awesome! If I use premade vegan cheese, how much should I use (how many g or oz)? I can get vegan applewood cheese where I live and think it would be amazing in this.
Thank you!
Sarah says
This was fabulous! I made it for the first time on Christmas Day for my meat and dairy eating family, and it was a hit!
100% will be making again.
Sam Turnbull says
That's wonderful! So happy you love it, Sarah 🙂
Jake McCasland says
Just to verify, you have to make the vegan mozzarella first? Then follow this recipe? Sorry, the video shows it but the recipe doesn’t unless I’m dumb lol