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–+ servings
A white oval bowl filled with a creamy spinach dip, garnished with lemon zest and red pepper flakes, sits on a wooden board with a neutral cloth underneath.

Vegan Spinach and Artichoke Dip

Silky cashew cream stands in for the dairy in this vegan spinach and artichoke dip. Everything finishes in one skillet on the stovetop, with no baking. Scoop it up warm with low-carb chips, veggie sticks, or toasted bread.
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Prep Time 25 minutes
Cook Time 7 minutes
Soak Time 2 hours
Total Time 2 hours 32 minutes
Course Appetizer
Cuisine American
Servings 16 1/4 Cup
Calories 95 kcal

Equipment

  • Heatproof bowl (for soaking the cashews)
  • Strainer or colander
  • Food Processor
  • Large Skillet
  • Wooden spoon
  • Cutting board and knife

Ingredients
  

  • 1 ½ cups raw cashews soaked in boiled water for 2 hours
  • 4 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 cup unsweetened plain almond milk
  • 16 ounces frozen spinach
  • 15 oz artichoke hearts drained and roughly chopped
  • 2 tablespoons cornstarch optional, for a thicker dip
  • Red pepper flakes for garnish (optional)

Instructions
 

  • Drain the cashews and give them a quick rinse. Put them in a food processor with the almond milk, nutritional yeast, garlic powder, onion powder, and salt.
  • Process until silky and lump-free, stopping to scrape the bowl a few times.
  • Set a large skillet over medium heat and add the frozen spinach. Keep stirring until it's thawed and the pan looks dry.
  • Mix in the chopped artichoke hearts and let any extra liquid cook away. Pour in the cashew cream and stir well.
  • Warm the dip until it bubbles gently, then pull it off the heat. For a thicker texture, mix in the cornstarch before taking it off the stove.
  • Sprinkle with red pepper flakes if using, and serve warm.

Notes

  • Artichokes: Use hearts canned in water or brine, not marinated in oil. Marinated hearts add extra oil and change the flavor.
  • Variation: Swap part of the cashews for silken tofu for a lighter base. This version hasn't been tested, so the dip may come out softer.
  • Cornstarch: Some recipes call this cornflour. It's the same ingredient, so use whichever you have.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Calories: 95kcalCarbohydrates: 8gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 287mgPotassium: 219mgFiber: 2gSugar: 1gVitamin A: 3324IUVitamin C: 2mgCalcium: 61mgIron: 1mg
Keyword Spinach and Artichoke Dip, Vegan Spinach and Artichoke Dip
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