Vegan Spinach & Artichoke Dip | 9 Simple Ingredients

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This baked vegan Spinach & Artichoke dip is cheesy, creamy, and SO easy!
Made from only 9 simple, affordable, and accessible ingredients.

Birthdays, holidays, office parties, and potlucks…can you ever really go wrong with Spinach and Artichoke Dip? Today I’m sharing a totally plant-based twist on this crowd favorite. It’s creamy, cheesy, and still totally satisfying – all while being totally dairy-free, gluten-free, and vegan! 

baked spinach and artichoke dip with spoon in dip and crostini and crackers on side

INGREDIENTS FOR SPINACH AND ARTICHOKE DIP

ingredients for spinach and artichoke dip in small white dishes on gray marble background

Spinach and Artichoke dip is typically made with spinach, artichokes, garlic, and a whole lot of cheese. Which, of course, isn’t very vegan-friendly. Not to worry! It’s actually incredibly easy to make your own “cheesy” sauce by blending up:

  • Raw Cashews: for creaminess,
  • Silken Tofu: for creaminess and plant-protein (because cheese = fat + protein, friends),
  • Nutritional Yeast: for that cheesy taste, without the dairy,
  • Lemon Juice: for acidity, and
  • Tapioca Starch: this ingredient is optional, but highly recommended. Tapioca Starch helps to give this dip a gooey, cheesy texture and mouthfeel without the need for store-bought vegan cheeses, which can get expensive.

HOW TO MAKE VEGAN SPINACH AND ARTICHOKE DIP

spinach, artichokes, and garlic in baking dishpouring "cheese" sauce into dish with spinach and artichokesvegan parmesan sprinkled on top of uncooked spinach and artichoke dip

 

 

 

 

 

 

 

  1. Layer the spinach, artichokes, and garlic in a baking dish
  2. Blend up the “cheese” sauce and mix it in
  3. Garnish with plant-based parmesan (optional), bake, and serve!

baked spinach and artichoke dip with spoon in it and crostini in background on gray marble background

WAYS TO SERVE VEGAN SPINACH & ARTICHOKE DIP

You can take the traditional route and serve this Vegan Spinach & Artichoke dip with crusty bread, crackers, or tortilla chips. But don’t stop there! This dip is also great on pizza, mixed into pasta, as a dip for veggies, or slathered on a sandwich. Basically, leftovers are never a bad thing here. The only problem is that this dip tastes so great, you probably won’t wind up with any 🙂

hand dipping cracker into vegan spinach and artichoke dip

If you’re looking for more vegan dip recipes, you’ll also love this Best-Ever Spinach Dip, Vegan Buffalo “Chicken” Dip, and this Vegan French Onion Dip!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

This baked vegan Spinach & Artichoke dip is cheesy, creamy, and SO easy! Made from only 9 simple, affordable, and accessible ingredients. #vegan #spinach #artichoke #dip #plantbased | frommybowl.com

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Vegan Spinach & Artichoke Dip

three crackers in spinach and artichoke dip with spoon in dish on grey marble background

This baked vegan Spinach & Artichoke dip is cheesy, creamy, and SO easy!
Made from only 9 simple, affordable, and accessible ingredients.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 35 minutes
  • Yield: Serves 4 to 6 1x
  • Category: Appetizer
  • Method: Oven
  • Cuisine: American
Scale

Ingredients

  • 8 ounces (225 g) silken tofu, drained 
  • ½ cup (70 g) raw cashews, soaked in hot water for at least 1 hour, then drained
  • ½ cup (35 g) nutritional yeast 
  • 2 tablespoons tapioca flour (optional, for “stringy” cheese
  • 1 cup water (reduce to ¾ cup without tapioca starch) 
  • Juice of ½ small lemon (about 1 tablespoon
  • ½ teaspoon each salt & black pepper, plus more to taste 
  • 1 14-ounce can (395 g) artichoke hearts, rinsed well and chopped
  • 5 ounces (140 g) frozen spinach, thawed, squeezed to drain excess liquid 
  • 2 cloves of garlic, minced 
  • ¼ cup (28 g) vegan “parmesan” cheese, to sprinkle on top (optional)

Instructions

  1. Preheat the oven to 375F. Add the tofu, cashews, nutritional yeast, tapioca starch, water, lemon juice, salt, and pepper to a high-speed blender and process for 45 to 60 seconds, until smooth and creamy.
  2. Evenly sprinkle the artichoke hearts, spinach, and garlic across the base of a 24 oz / 10″ x 6″ (or similar size) dish, then pour the blended liquid on top. Use a spatula to gently stir the liquid into the artichokes and spinach, making sure the veggies stay evenly distributed across the base. Sprinkle parmesan cheese on top of the dip if using, then place in the middle rack of the oven and bake for 25 to 30 minutes, until the top is golden.
  3. Let sit for 5 minutes to set, then serve warm with crackers, bread, tortilla chips, or as desired. Leftovers can be stored in the fridge for up to 5 days.

Notes

  • The “cheesy” mixture may look a little runny when you mix it into the veggies, but don’t worry! The tapioca starch will activate once placed in the oven and thicken the dip right up. If you don’t have tapioca starch on hand, arrowroot powder will also work – cornstarch will not, though.
  • Nut Allergy? replace the cashews with an extra 4 ounces of tofu, add 1 tablespoon of avocado or olive oil to the blended ingredients, and reduce the water to 1/4 of a cup
  • Soy Allergy? replace the tofu with an additional 1 cup (140 g) of soaked cashews, adding more water to the blend ingredients as necessary in order to get a silky, slightly runny cheese sauce.

Keywords: vegan spinach and artichoke dip, healthy spinach and artichoke dip, dairy free spinach and artichoke dip, gluten free spinach and artichoke dip, easy spinach and artichoke dip, vegan dip recipes, vegan holiday dip recipes, baked vegan artichoke dip

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. Can you replace tapioca starch with corn starch? And can you use fresh spinach instead of frozen?

  2. Hey Caitlin! Just wondering – Silken Firm, Extra Firm, Lite FIrm, or Soft? Went to go look and it gave several option.

  3. Just made it! My daughter gasp and said it taste like real spinach dip! We are happy. Thank you!

    1. Never tried freezing it, actually. I’m not sure how the texture would be once thawed, I’d be a bit worried that it might get icy and the thawed texture may be a little unappealing.

  4. I bought the ingredients to make this for a party but then ran out of time. So, I decided to make it the next day. I ate the whole thing in two days! I swear I could eat this stuff on toast it’s so good. I finished a box of wheat thins eating eat! I’m going to make it again to actually share with my friends and hopefully practice a little restraint this time around!