Want a vegan alternative to the crowd-pleasing Spinach and Artichoke Dip? We have a deliciously creamy and tasty, easy to make vegan spinach artichoke dip that is also a much healthier alternative to the original.
This vegan spinach and artichoke dip recipe is light and creamy with all the flavours you would expect, without the heavy cream and cheese. It’s a perfect all-around dip, especially for a vegan picnic menu, or an appetiser for any occasion.
How to Serve
This dip is best served hot, or warm but it is also fine at room temperature. If wanting to serve at room temperature and storing the dip in the fridge before serving, give the dip a good stir to mix any liquids released from the spinach and artichokes. Then leave to stand at room temp.
If serving hot, heat in a pan and serve. Or, for a picnic, transfer to an insulated container for transporting.
Why is This Vegan Artichoke Dip Healthier?
Instead of using calorie ladened 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 which gives it an incredible creaminess as well as a subtle nuttiness. Garlic and onion seasoning and nutritional yeast step in for a delicious umami flavour instead of cheese. You don’t even need vegan cheese for this delicious dip.
It goes to show, the simplicity of good healthy ingredients can work the same magic as heavy creams and cheese.
The key to this dip recipe is soaking the cashews well in advance and blending them until they are very smooth. If you shortcut on this step, you won’t achieve the delicious creaminess that makes this dip such a winner. And only use raw cashews. Salted or roasted will not work.
If you want to use fresh spinach over frozen, both will work fine. You will need approximately 1.5 lbs of spinach to equal 16 oz of frozen spinach. Steam the spinach first and then chop it.
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 first, then chop them. This will ensure no unnecessary liquid will make your dip runny.
You Might Also Like: We’ve got loads more delicious picnic dip recipes here, including both hot & cold dips for every season.
Vegan Spinach Artichoke Dip
- 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
- 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.
- The key to the success of this dip is soaking the cashews in advance and blending them until they are very smooth. This will make the dip incredibly creamy.
- Keep leftovers in an airtight container in the fridge for up to 7 days.
- Reheat in a pan over medium heat
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.
- We recommend heating and transferring to a dish with a storage lid, such as pyrex dishes and transport in an insulated lasagna lugger. See our tips for keeping picnic food warm here.