Vegan Spinach and Artichoke Dip

Vegan spinach and artichoke dip gives you that thick, creamy, cheesy scoop with zero dairy. It comes together on the stovetop, so it’s ready for game day, holiday parties, or a snack board. Keep reading for the one step that keeps it from turning watery.

Why This Vegan Spinach and Artichoke Dip Recipe Works

This is not just spinach stirred into a cashew sauce. Most top recipes bake their dip, but this one never goes in the oven. It heats on the stovetop and pairs with lighter dippers like low-carb chips and veggies.

The big move is cooking the frozen spinach until every bit of liquid is gone. I do the same with the artichoke hearts, so the cashew cream stays thick instead of runny. Blending the soaked cashews until completely smooth is what makes the texture rich and creamy.

Love a good party dip? Try my Beef Con Queso Dip or Slow Cooker Rotel Dip next. Planning a full spread? My 16 Low Calorie Game Day Snacks roundup has plenty more ideas.

Ingredients

• Raw cashews: Soak them in boiled water for 2 hours first. Soaked cashews blend into a smooth cream that replaces cream cheese and sour cream.
• Nutritional yeast: This brings the cheesy flavor without any dairy. Add more or less to taste.
• Garlic powder, onion powder, and salt: These season the cashew cream from the inside, so every bite tastes balanced.
• Unsweetened plain almond milk: It thins the cashews into a creamy sauce. Skip sweetened or vanilla versions, since they clash with the garlic.
• Frozen spinach: You don’t need to thaw it first. It goes straight into the skillet.
• Canned artichoke hearts: Drain them well and chop them roughly so you get tender bites throughout.
• Optional extras: Cornstarch thickens the dip if you like it extra thick. Red pepper flakes add a little heat on top.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Common Mistakes to Avoid When Making Spinach and Artichoke Dip

• Using sweetened almond milk: Even a little sweetness throws off the savory flavor. Stick with unsweetened plain almond milk.
• Skipping the cashew soak: Dry cashews won’t blend smooth. You’ll end up with a gritty dip instead of a creamy one.
• Leaving liquid in the spinach: Frozen spinach holds a lot of water. Keep stirring until the pan looks dry, or the dip will turn runny.

How to Make Vegan Spinach and Artichoke Dip

You’ll blend a quick cashew cream, then stir it into cooked spinach and artichokes. Everything happens in a food processor and one skillet.

Step 1: Load the food processor. Rinse and drain the soaked cashews. Add them to a food processor with the nutritional yeast, garlic powder, onion powder, salt, and almond milk.

Step 2: Blend the cashew cream. Blend until completely smooth, scraping down the sides as needed. Any grainy bits left here will show up in the finished dip.

Step 3: Add the artichokes and cashew cream. Cook the frozen spinach in a skillet over medium heat until thawed and cooked down. Add the chopped artichoke hearts, then spoon the cashew cream over the top.

Step 4: Stir it all together. Stir until the spinach and artichokes are fully coated in the cashew cream. Keep it over the heat until it starts to bubble.

Step 5: Transfer and garnish. Spoon the dip into a serving bowl. Top with red pepper flakes and a pinch of nutritional yeast, then serve warm.

Serving Suggestions

• Serve this dip warm with my Low-Carb Tortilla Chips for that classic chip-and-dip crunch. Carrot and celery sticks are great too. They’re crisp, fresh, and sturdy enough to scoop.
• For something heartier, toast strips of seeded bread until golden. My Homemade Crackers also hold up well to a thick dip.
• Building a bigger appetizer spread? Add a tray of Crispy Cauliflower Bites next to the dip. Guests can dunk those too.