Vegan Spinach and Artichoke Dip
You don’t need dairy to make a creamy, cheesy dip that disappears in minutes. This vegan version delivers all the richness—minus the regret. Spinach and artichokes team up with cashews and nutritional yeast for a ridiculously creamy texture. The best part? No mystery ingredients. Just real, plant-based goodness that even your cheese-loving friends will devour. Serve it warm, scoop it with chips, or slather it on everything. It’s easy, indulgent, and dangerously addictive. Make extra—you’ll need it.
Vegan Spinach and Artichoke Dip
A creamy, cheesy, dairy-free dip packed with spinach, artichokes, and bold flavors—perfect for parties, snacks, or pretending it’s a meal.
Ingredients
For the Dip
- 1 cup raw cashews soaked for 2 hours
- ½ cup unsweetened almond milk
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 2 cloves garlic minced
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp onion powder
- ½ tsp smoked paprika
For the Spinach & Artichokes
- 2 cups fresh spinach chopped
- 1 can 14 oz artichoke hearts, drained and chopped
- 1 tbsp olive oil
Instructions
Step 1: Blend the Base
- Blend cashews, almond milk, nutritional yeast, lemon juice, olive oil, garlic, salt, pepper, onion powder, and paprika until creamy.
- Set aside while you prepare the veggies.
Step 2: Cook the Spinach and Artichokes
- Heat olive oil in a skillet over medium heat.
- Sauté spinach until wilted, about 2 minutes.
- Add artichokes and cook for another 2 minutes.
Step 3: Combine & Cook
- Stir the blended cashew mixture into the skillet.
- Cook for 5 minutes, stirring, until thick and creamy.
- For a baked version, transfer to a dish and bake at 375°F for 10 minutes.
Notes
Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
Vitamins & Minerals (Per Serving)
- Vitamin A: 30%
- Folate: 25%
- Iron: 15%
- Calcium: 10%
- Magnesium: 8%
Additional Notes & Tips
- Want extra cheesiness? Add more nutritional yeast.
- Craving crunch? Sprinkle toasted breadcrumbs on top.
- Make it spicy? Add red pepper flakes.
- No cashews? Use silken tofu instead.
- Storage: Keep leftovers in the fridge for up to 3 days.
