Want a vegan alternative to the crowd-pleasing Spinach and Artichoke Dip? This deliciously creamy and easy-to-make Vegan Spinach Artichoke Dip is a much healthier alternative and equally as delicious as the original.
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This spinach and artichoke dip is light and creamy, with all the flavors you would expect without the heavy cream and cheese. It’s a perfect all-around dip, especially for a vegan picnic menu or an appetizer for any occasion.
This is a lovely spring picnic recipe when artichokes are in season and spinach is at its best.
Why is This Vegan Artichoke Dip Healthier?
Instead of using calorie-laden cream cheese, sour cream, mayonnaise, parmesan, and mozzarella, this dip relies on a few simple ingredients to make it just as tasty.
This vegan dip uses almond milk and blended cashews, giving it an incredible creaminess and a subtle nuttiness. Instead of cheese, garlic, onion seasoning, and nutritional yeast, step in for a delicious umami flavor. You don’t even need vegan cheese for this delicious dip.
It shows that the simplicity of good, healthy ingredients can work the same magic as heavy creams and cheese.
Ingredients
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Substitutions
- Almond Milk Alternative: Any non-dairy milk like soy, oat, or cashew milk can replace almond milk.
- Nutritional Yeast Substitute: If you don’t have nutritional yeast, you can use a vegan cheese substitute for a similar cheesy flavor.
- Fresh Spinach Option: You can use fresh spinach instead of frozen. You will need approximately 1.5 lbs of spinach to equal 16 oz of frozen spinach. Sauté or steam it until it’s wilted, draining any excess liquid.
- Artichoke Hearts: Use tinned artichoke hearts in brine, drained and chopped. You can also use frozen artichoke hearts if that’s all you can find. Just make sure to defrost them first, then chop them. This will ensure no unnecessary liquid will make your dip runny.
Step by Step Instructions
Step 1: Soak the raw cashews in boiled water for 2 hrs
Step 2: Rinse and drain the soaked cashews. Place them in a food processor with the nutritional yeast, garlic powder, onion powder, salt, and almond milk.
Step 3: Blend until very smooth.
Step 4: Place frozen spinach into a skillet over medium heat. Stir until the spinach has evenly thawed and any liquid completely evaporated.
Drain and add roughly chopped artichoke hearts, stir to reduce any remaining artichoke liquid to prevent the dip from becoming watery.
Step 5: Pour in the cashew cream and stir to combine.
Step 6: Heat the dip thoroughly; remove it from heat when it starts to bubble. Optional: for a thicker dip, add 2 tbsp of cornflour while the dip is still over the stovetop and mix well to combine.
Step 7: Adjust seasoning and nutritional yeast to taste.
Serve warm with your preferred dippers, such as bread, crackers, carrots, or celery sticks.
Recipe FAQs
Yes, you can prepare this dip ahead of time and store it in the refrigerator. Reheat it in a pan over medium heat, stirring occasionally, before serving.
The dip can be stored in an airtight container in the fridge for up to 5 days.
Yes, you can freeze the dip. Thaw it in the refrigerator overnight and reheat it on the stove. Depending on whether it is thick or too runny after freezing, you may need to add some non-dairy milk or cornflour to adjust the consistency. Try to reduce any additional liquid on the stove before adding more cornflour.
Expert Tips
- Cashews: The key to this dip recipe is soaking the cashews well and blending them until they are very smooth. If you shortcut these steps, you won’t achieve the delicious creaminess that makes this dip such a winner. And only use raw cashews. Salted or roasted cashews will not work.
- For Thicker Dip: Add cornflour or arrowroot powder while the dip is still on the stovetop, and mix well to combine. Start with a small amount and increase as needed to reach your desired consistency.
- Gentle Heat: When heating the dip, use low to medium heat to avoid burning it. Stir continuously for even heating and to maintain a smooth consistency.
- Sauté or Steam Fresh Spinach: If using fresh spinach, sauté it first to remove excess moisture. This prevents the dip from becoming too watery.
- Drain Artichokes Well: Drain the artichokes thoroughly. Excess liquid from the artichokes can dilute the flavor and texture of the dip.
- Storage and Reheating: Store leftovers in an airtight container in the fridge. When reheating, you may need to add a little non-dairy milk to bring back the original creamy consistency.
How to Serve
This dip is best served hot or warm but is also fine at room temperature. If you want to serve it at room temperature and store it in the fridge before serving, give the dip a good stir to mix any liquids released from the spinach and artichokes. Then leave it to stand at room temperature.
If serving hot, heat in a pan and serve. Or, for a picnic, transfer it to an insulated container for transporting.
Tip: Store this dip in a thermal food container to keep it warm when transporting it to a picnic. Or use an insulated lasagna carrier and transport it in the original baking dish. I give you tips for keeping food warm for a picnic here.
Helpful Accessories for Transporting Warm Dips
Related Recipes
Did you try this Vegan Spinach and Artichoke Dip or any other recipes on Picnic Lifestyle?
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Vegan Spinach Artichoke Dip
Ingredients
- 2 cups raw cashews - Soaked for 2 hours in boiled water
- 4 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 cup almond milk
- 16 oz frozen spinach - If you use finely chopped fresh spinach, you will need approx. 1.5 lbs
- 1 15 oz can artichoke hearts drained
Instructions
- Rinse and drain the soaked cashews. Place them in a food processor with the nutritional yeast, garlic powder, onion powder, salt, and almond milk. Blend until very smooth.
- Place frozen spinach into a skillet over medium heat. Stir until the spinach has evenly thawed and any liquid completely evaporated.
- Drain and add roughly chopped artichoke hearts, stir to reduce any remaining artichoke liquid to prevent the dip from becoming watery.
- Pour in the cashew cream and stir to combine.
- Heat the dip thoroughly; when it starts to bubble, remove it from heat. Optional: for a thicker dip, add 2 tbsp of cornflour while the dip is still over the stovetop and mix well to combine.
- Adjust seasoning and nutritional yeast to taste.
- Serve warm with your preferred dipper, such as bread, crackers, carrots, or celery sticks.
Notes
- Almond Milk Alternative: Any non-dairy milk like soy, oat, or cashew milk can replace almond milk.
- Nutritional Yeast Substitute: If you don’t have nutritional yeast, you can use a vegan cheese substitute for a similar cheesy flavor.
- Fresh Spinach Option: You can use fresh spinach instead of frozen. You will need approximately 1.5 lbs of spinach to equal 16 oz of frozen spinach. Sauté or steam it down until it’s wilted and drain any excess liquid.
- Artichoke Hearts: Use tinned artichoke hearts in brine, drained and chopped. You can also use frozen artichoke hearts if that’s all you can find. Just make sure to defrost them first, then chop them. This will ensure no unnecessary liquid will make your dip runny.
- Cashews: The key to this dip recipe is soaking the cashews well and blending them until they are very smooth. If you shortcut these steps, you won’t achieve the delicious creaminess that makes this dip such a winner. And only use raw cashews. Salted or roasted cashews will not work.
- For Thicker Dip: Add cornflour or arrowroot powder while the dip is still over the stovetop, and mix well to combine. Start with a small amount and increase as needed to reach your desired consistency.
- Gentle Heat: When heating the dip, use low to medium heat to avoid burning it. Stir continuously for even heating and to maintain a smooth consistency.
- Sauté or Steam Fresh Spinach: If using fresh spinach, sauté it first to remove excess moisture. This prevents the dip from becoming too watery.
- Drain Artichokes Well: Make sure to drain the artichokes thoroughly. Excess liquid from artichokes can dilute the flavor and texture of the dip.
- Storage and Reheating: Store leftovers in an airtight container in the fridge. When reheating, you may need to add a little non-dairy milk to bring back the original creamy consistency.
To Transport Warm to a Picnic or Party
- Heat the dip as close to departure as possible. Transport the dip in a thermal container or with an insulated cover.
- I recommend heating and transferring to a dish with a storage lid, such as Pyrex dishes, and transporting it in an insulated lasagna lugger. See my tips for keeping picnic food warm here.
Nutrition
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