Creamy Vegan Spinach Artichoke Dip

As the weekend brunch with friends approaches, I find myself reaching for recipes that bring everyone together without fuss. This vegan spinach artichoke dip delivers that creamy, savory comfort we all crave, using soaked cashews for a rich base that rivals any dairy version. Its fresh spinach and tender artichoke hearts add a pop of green and subtle tang, making it a crowd-pleaser for gatherings.

What I appreciate most is how versatile it is—serve it warm from the oven for cozy vibes or at room temperature for easy snacking. It reheats beautifully in the microwave, keeping that smooth texture intact for busy weeknights. Busy moms and professionals like us can whip it up ahead, storing leftovers in the fridge for up to three days.

Why We Love This Recipe

• Creamy Without Dairy: The soaked cashews create a silky base that mimics traditional cheese dips, perfect for vegan diets.
• Quick Prep Time: Ready in under an hour with minimal hands-on work, ideal for busy schedules.
• Versatile Serving: Enjoy warm, cold, or room temperature with crackers or veggies for any occasion.
• Fresh Flavor Boost: Spinach and artichokes add bright, earthy notes that keep it light yet satisfying.

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Ingredients to make Vegan Spinach Artichoke Dip

These ingredients come together for a creamy, plant-based dip that’s both nutritious and indulgent, with cashews providing the velvety texture and fresh veggies adding vibrancy. Opting for high-quality, organic options where possible enhances the natural flavors without overpowering the dish.

• Raw cashews – Soaked to form the creamy, dairy-free base that gives the dip its rich consistency.
• Water – Helps blend the cashews into a smooth puree for easy mixing.
• Extra-virgin olive oil – Adds a subtle fruity note and helps emulsify the mixture.
• Fresh lemon juice – Provides bright acidity to balance the richness and enhance freshness.
• Nutritional yeast – Imparts a cheesy, umami flavor without any animal products.
• Garlic clove – Delivers aromatic depth that ties the savory elements together.
• Sea salt – Seasons the dip to bring out all the flavors harmoniously.
• Dijon mustard – Adds a tangy kick for complexity in every bite.
• Onion powder – Offers a mild, sweet undertone without chopping fresh onions.
• Fresh spinach – Wilts into the mix for tender greens and added nutrition.
• Artichoke hearts – Chopped for hearty texture and a mild, nutty taste.
• Chopped fresh chives – Used as garnish for a fresh, herby finish.

How to Make Vegan Spinach Artichoke Dip

Step 1: Prepare the cashew cream base

In a high-speed blender, combine the drained soaked cashews, water, olive oil, lemon juice, nutritional yeast, garlic clove, sea salt, Dijon mustard, and onion powder. Blend on high until the mixture becomes completely smooth and creamy, which should take about 1-2 minutes depending on your blender. This base is the heart of the dip’s richness, so ensure no lumps remain for the best texture.

Step 2: Preheat the oven if baking

Set your oven to 375°F if you plan to warm the dip, and have an oven-safe skillet or baking dish ready. This step is optional, allowing flexibility for serving cold or at room temperature. It only takes a moment to prepare, keeping the process straightforward.

Step 3: Combine the dip ingredients

In a medium bowl, mix the fresh spinach and chopped artichoke hearts, then pour the cashew cream over them. Stir everything thoroughly until well combined, and taste to adjust seasoning like salt or lemon for perfect flavor balance. The spinach will soften slightly from the cream’s warmth during mixing.

Step 4: Warm the dip optionally

Spread the mixture into an 8-inch cast iron skillet or baking dish, then bake for 8-10 minutes until warmed through and lightly bubbly around the edges. Skip this if preferring a no-bake version, as the dip holds up well chilled. Watch closely to avoid over-browning for that ideal gooey consistency.

Step 5: Garnish and serve

Once out of the oven, sprinkle with chopped fresh chives for a pop of color and freshness. Serve right away with toasted baguette slices or crackers to capture the warm, inviting aroma. This final touch elevates the presentation effortlessly.

Pro Tips for Success

• Soak Cashews Properly: Use hot water for 30 minutes to ensure a silky smooth blend without gritty bits in your vegan spinach artichoke dip.
• Adjust Seasoning Early: Taste the mixture before baking to fine-tune salt or lemon, preventing bland results.
• Choose Fresh Spinach: Opt for baby spinach to avoid tough stems, blending seamlessly into the creamy base.
• Bake Just Until Bubbly: Keep oven time to 8-10 minutes to warm without drying out the edges.

How to Serve Vegan Spinach Artichoke Dip

Garnishes

I love topping this dip with extra chopped chives for a fresh, oniony bite that contrasts the creaminess, or a sprinkle of red pepper flakes for subtle heat. Toasted pine nuts add a crunchy, nutty element that enhances the cashew base without overpowering it. These simple additions make the dish feel polished and inviting.

Side Dishes

Pair it with crisp veggie sticks like carrots and celery for a light, healthy crunch that balances the richness. Toasted baguette slices or pita chips provide a sturdy base for scooping, keeping things casual yet delicious. A simple green salad on the side rounds out the meal nicely for gatherings.

Creative Ways to Present

Spoon the dip into a hollowed-out bread bowl for a fun, shareable centerpiece that wows at parties. Layer it in individual ramekins for portioned appetizers, baking briefly for personal warmth. Drizzle with a touch of olive oil before serving to give it a glossy, restaurant-like sheen.

Make Ahead and Storage

Storing Leftovers

I store any extra vegan spinach artichoke dip in an airtight container in the fridge, where it keeps well for up to three days. The flavors actually meld and improve overnight, making it great for quick snacks. Just give it a stir before enjoying to redistribute the creamy texture.

Freezing

For longer storage, portion the dip into freezer-safe bags, flattening them for easy space-saving, and freeze for up to two months. Thaw overnight in the fridge to maintain smoothness, as freezing can slightly alter the cashew cream’s consistency. Avoid refreezing once thawed to preserve quality.

Reheating

Reheat portions in the microwave on medium power for 1-2 minutes, stirring halfway to ensure even warming without hot spots. For oven reheating, cover with foil at 350°F for 5-7 minutes to prevent drying. A quick splash of water can restore creaminess if needed.