The Best Spinach Artichoke Dip Vegan
Creamy, indulgent, and completely dairy-free, "The Best Spinach Artichoke Dip Vegan" is the ultimate plant-based crowd-pleaser. Featuring a rich, velvety cashew cream base that’s perfectly seasoned with nutritional yeast, fresh lemon juice, and a subtle garlic kick, this dip delivers classic comfort with a vegan twist. Loaded with tender spinach, hearty artichoke hearts, and optional crunchy water chestnuts for added texture, every bite is a burst of flavor. Finished in the oven for a warm, bubbly top layer, this dip pairs beautifully with pita chips, fresh veggies, or crusty bread. Whether for a party appetizer or a game-day snack, this recipe is proof that plant-based can still be indulgently delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Frozen spinach (thawed and drained)
- 1 cup Canned artichoke hearts (coarsely chopped, drained)
- 1 cup Raw cashews (soaked for at least 4 hours or boiled for 10 minutes)
- 1 cup Unsweetened almond milk (or other plant-based milk)
- 1 tablespoon Nutritional yeast
- 2 tablespoons Fresh lemon juice
- 2 units Garlic cloves (minced)
- 1 tablespoon Olive oil
- 1 small Onion (finely chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional, for spice)
- 0.5 cup Vegan mozzarella shreds (optional, for extra creaminess)
- 0.5 cup Diced water chestnuts (optional, for extra crunch)
Instructions
Preheat your oven to 375°F (190°C).
In a high-speed blender or food processor, add the soaked cashews, almond milk, nutritional yeast, lemon juice, and 1 minced garlic clove. Blend until smooth and creamy, scraping down the sides as needed. Set aside.
In a medium skillet over medium heat, warm the olive oil. Add the chopped onion and sauté until softened and translucent, about 3-4 minutes.
Add the second minced garlic clove and sauté for another 30 seconds until fragrant.
Add the thawed and drained spinach and chopped artichoke hearts to the skillet. Stir well and cook for 2-3 minutes to heat through.
If using, stir in the optional vegan mozzarella shreds and diced water chestnuts for additional texture and creaminess.
Pour the cashew cream sauce from the blender into the skillet with the spinach and artichoke mixture. Stir until fully combined. Season with salt, black pepper, and red pepper flakes (if using). Adjust seasoning to taste.
Transfer the mixture to an oven-safe baking dish and smooth the top with a spatula.
Bake in the preheated oven for 15 minutes, or until the dip is hot and bubbly. If desired, broil for an additional 2-3 minutes to achieve a golden top layer.
Serve warm with your favorite dippers such as pita chips, crusty bread, fresh vegetables, or tortilla chips.
Nutrition Facts
Calories |
1739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.9 g | 137% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4299 mg | 187% | |
| Total Carbohydrate | 160.0 g | 58% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 22.1 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1922 mg | 148% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 4649 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
