Looking for an easy and delicious appetizer? This Vegan Spinach Artichoke Dip is for you! It's so creamy and flavorful, you won't know that it's both vegan and gluten-free!
This recipe was originally published on October 24, 2020. It was updated with new information on November 7, 2023.
Although traditional spinach and artichoke dip is rich and creamy, the cheese, sour cream, and mayo make it non-vegan-friendly. My vegan version is super creamy thanks to the cashew cream, and the nutritional yeast makes it taste cheesy!
Ingredients
Here are the ingredients that you'll need to make the best vegan spinach artichoke dip:
- Cashews - Use raw cashews for this recipe. It's best to soak it in water overnight to make it extra creamy, but you can also soak it in boiling hot water for 20 minutes for a quick fix.
- Coconut milk - Don't worry, this hot spinach dip doesn't taste like coconut! It just adds extra richness and creaminess.
- Nutritional yeast - The secret to this dip tasting cheesy without adding cheese!
- Apple cider vinegar - Feel free to use fresh lemon juice instead.
- Salt, pepper, onion powder, paprika - Together they add so much flavor to this dip!
- Tapioca starch - To add a gooey stretchy texture like cheese. You can substitute arrowroot flour, but the texture won't be quite the same.
- Miso - To add extra umami to your spinach dip!
- Onion - Finely chopped onion adds both flavor and a little texture. You can use either yellow or white onion.
- Garlic - You can use pre-minced garlic in a jar if you'd rather not mince them yourself.
- Frozen spinach - Be sure to defrost, squeeze out the moisture, and chop it up. Feel free to use fresh spinach, but you'll have to steam it first.
- Artichoke hearts - I like using the artichoke hearts in a can or jar that's in brine or water. If you're using frozen artichoke, be sure to defrost them first before chopping.
- Olive oil - To sauté the vegetables and add flavor.
How to Make Vegan Spinach Artichoke Dip
Step 1: In a high-power blender, add the raw cashews, coconut milk, nutritional yeast, apple cider vinegar, onion powder, salt, pepper, tapioca starch, paprika, and miso. Blend it until it becomes a smooth purée and set aside.
Step 2: Heat the olive oil in a pan on medium heat, and sauté the finely chopped onions until translucent, about 5 to 7 minutes.
Step 3: Add the minced garlic, chopped spinach and artichoke, and sauté for another 2 minutes.
Step 4: Pour the coconut milk mixture into the pan and combine with the sautéed vegetables. Continue stirring for 3 minutes, or until the mixture thickens to your preferred dip consistency.
Step 5: Pour into an oven safe dish and put it under the broiler for about 10 minutes, or until the surface is golden brown.
Serving Suggestions
Vegan spinach artichoke dip is great served with:
- Crackers
- Toasted bread
- Chips
- Carrot or celery sticks
- Serve it as part of a crudité platter
If you're not vegan, and you follow a gluten-free keto lifestyle, this artichoke dip is for you!
Storage Directions
Need to make the dip ahead of time? Simply make the dip and keep it in the fridge until you're ready to serve, then just bake until golden! You can store it in the fridge for 4 or 5 days.
Frequently Asked Questions
After the dip thickens in the pan, you can pour it into a bowl and serve it just like that! You can also serve it cold the next day, but I personally think it tastes better when you reheat it in the microwave.
Absolutely! You can hollow out your bread and pour in the dip. Be careful if you're broiling it, as the bread can easily burn.
Yes! This dip is naturally gluten-free, but make sure that the crackers, chips, and bread pieces you serve it with are also gluten-free.
Spinach and artichoke dip is delicious whether it's hot or cold! I personally love it warm, but it's totally up to your preference.
More Vegan Appetizers
- Want to serve up some nachos for game day? Try this nachos recipe! The queso is so good!
- If you like dumplings, these vegan gyoza are super flavorful.
- Do you love sweet coconut buns? Pani popo is a coconutty Samoan treat and my recipe is so easy and delicious, you won't be disappointed!
- If you're feeling lazy but you're in the mood for some soup, this creamy pumpkin soup is highly recommended.
Vegan Spinach and Artichoke Dip
Ingredients
- 1 cup raw cashews, soaked in water overnight
- 13.5 fl oz Chef's Choice coconut milk
- ¼ cup nutritional yeast
- 1½ tablespoons apple cider vinegar
- 1 teaspoon onion powder
- ¼ teaspoon paprika
- 1 teaspoon fine sea salt
- ¼ teaspoon black pepper
- 2 tablespoons tapioca starch
- 2 teaspoons miso
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 4 cups frozen spinach, defrosted and chopped
- 8.5 oz artichoke hearts, in brine, chopped
- 1 tablespoon olive oil
Instructions
- In a high-power blender, add the raw cashews, coconut milk, nutritional yeast, apple cider vinegar, onion powder, salt, pepper, tapioca starch, paprika, and miso. Blend until it becomes a smooth purée and set aside.
- Heat the olive oil in a pan on medium heat, and sautée the finely chopped onions until translucent about 5 to 7 minutes. Add the minced garlic, chopped spinachand artichoke hearts, and sautée for another 2 minutes.
- Pour the coconut milk mixture into the pan and combine with the sautéed vegetables. Continue stirring for about 3 minutes, or until the mixture thickens to your preferred dip consistency. Pour into an oven safe dish and put it under the broiler for about 10 minutes, or until the surface is golden brown.
Leave a Reply