Vegan Spinach Artichoke Dip
This vegan spinach artichoke dip is incredibly delicious, offering a creamy, savory blend of flavors that’s both rich and satisfying, making it the perfect crowd-pleaser for any occasion. Whether served with chips, bread, or veggies, it’s a must-try for anyone seeking a flavorful, dairy-free alternative.
This vegan dip is fabulous for entertaining or just snacking. I like to serve it in a sourdough bread bowl and eat it with the crusty chunks of bread. It’s also delicious with vegetables and low-fat oil-free crackers. If you aren’t a fan of artichokes try our spinach dip without artichokes recipe on this website.
Get ready for a creamy, full-bodied taste and texture that is loaded with protein and calcium, yet has no added dairy or oil! This dip is absolutely delicious and perfect for entertaining, and I even use it to make these dairy-free spinach-stuffed mushroom caps. These 20 Healthy Vegan Party Foods are also great.
Reasons you will love this dip
- Rich and Creamy Texture: This dairy-free spinach artichoke dip delivers a luxurious, creamy texture without any dairy, making it a satisfying and indulgent snack that everyone can enjoy.
- Healthy and Wholesome: Made with nutrient-packed ingredients like spinach and artichoke hearts, this dip is not only delicious but also offers a healthy boost of vitamins and minerals.
- Perfect for Entertaining: Whether you’re hosting a party or a casual get-together, this dip is a crowd-pleaser that’s easy to prepare and pairs perfectly with chips, bread, or fresh veggies.
- Vegan and Allergy-Friendly: Completely plant-based and free from common allergens like dairy and eggs, this dip is a versatile option that’s safe and enjoyable for guests with various dietary restrictions.
Ingredients you will need
- Spinach- Previously frozen spinach works perfectly for this recipe
- Raw cashews- White beans can be substituted for cashews or a combination of both can be used.
- Artichoke hearts- They add a tender, slightly tangy flavor and a unique texture that complements the creaminess of the spinach and other ingredients.
- Vegan mayo- I have an amazing vegan low-fat mayonnaise recipe that is perfect for making the spinach artichoke dip for stuffing the mushrooms.
- Seasonings- Plant milk, lemon juice, ground mustard, garlic, and salt.
How to make spinach artichoke dip
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
The original recipe for this vegan dip calls for cashews, and that’s how I made it for years. However, over time, I discovered that substituting white beans such as navy or great northern beans helps to reduce the fat but not the flavor.
The recipe calls for 1/2 cup of cashews, but those can be replaced with beans. You might even want to do a combination of both to reduce the calories slightly but still have the creamy cashew flavor.
STEP #1: Begin by making my delicious low-fat, eggless mayo if you aren’t using store-bought vegan mayonnaise.
It is as simple as adding tofu, Dijon mustard, vinegar, sea salt, and sweetener to a blender and processing until smooth. I have included the ingredients and measurements in the recipe card at the bottom of the page.
Use leftover mayo on sandwiches, wraps, and in recipes like my vegan ranch dressing.
STEP #2: If you are planning to use cashews and you have a high-power blender like a Vitamix, there is no need to soak the cashews. I use one for all of my recipes.
Otherwise, you will want to soak the cashews in warm water for at least 30 minutes. Using cashew pieces instead of whole cashews will speed up the soaking process and cut it in half.
STEP #3: If you made the homemade mayo, transfer it to a bowl because you’ll need the blender to make the rest of this recipe.
Add all 8 of the first ingredients: beans (or raw cashews), almond milk, a half-cup of the mayo, lemon juice, garlic, salt, pepper, and ground mustard. Blend until very smooth.
STEP #4: Add the drained artichokes and blend for just a few seconds. I like to keep the artichoke hearts a bit chunky, so pulsing instead of blending works well. If your blender is lower-powdered, you may have to add a little more almond milk if it’s too thick for the blender.
STEP #5: At this point, you will need to make sure that your frozen spinach is completely thawed and drain the excess water from it. What I like to do is place the defrosted spinach on some paper towels, roll it up, and squeeze it over the sink.
STEP #6: Pour the mixture from your blender into a bowl and add the defrosted and drained spinach. Stir until incorporated well. This will take a couple of minutes to thoroughly distribute the spinach.
STEP #7: Serve with oil-free Mary’s Gone Crackers, homemade oil-free tortilla chips, carrot and celery sticks, and any other veggies of your choice. It’s also fabulous in a sourdough bread bowl where you can use the bread chunks as dippers.
*Originally published February 2014.
Frequently Asked Questions
Yes! If you would like to push this spinach artichoke dip over the top, add my Vegan Mozzarella Cashew Cheese and pop it in the oven at 400°F for about 10 minutes.
I don’t recommend it. Blending the spinach with the other ingredients in a blender causes it to turn an ugly green color. It tastes the same but doesn’t make a good impression.
Homemade corn tortillas are SO easy to make. They make a perfect accompaniment for this dip. Other options include Easy Crispy potato chips and Mary’s Gone Crackers.
Store it in an airtight container in the refrigerator for 4-5 days.
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
Vegan Spinach Artichoke Dip
Ingredients
- 1/2 cup raw cashews or 3/4 cup white beans, drained
- 1-2 tablespoon plant milk
- 1/2 cup low-fat eggless mayo
- 1 tablespoon lemon juice
- 2 medium garlic cloves
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground mustard
- black pepper to taste
- 1.5 cups Artichoke hearts, drained (12-15 oz can)
- 10 oz frozen spinach, thawed (1.5 cups)
Easy Low-Fat Mayo
- 12 oz soft silken tofu drained (up to 16 oz is fine)
- 1 tablespoon red wine vinegar or fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon sweetener pure cane, maple syrup, etc
- ¼ teaspoon fine sea salt
Instructions
- The recipe calls for 1/2 cup of cashews, but those can be replaced with beans. You might even want to do a combination of both to reduce the calories slightly but still have the creamy cashew flavor.
- If you are planning to use cashews and you have a high-power blender like a Vitamix, there is no need to soak the cashews. I use one for all of my recipes. Otherwise, you will want to soak the cashews in warm water for at least 30 minutes. Using cashew pieces instead of whole cashews will speed up the soaking process and cut it in half.
- Next, make my delicious low-fat, eggless mayo if you aren't using store-bought vegan mayonnaise. It is as simple as adding tofu, Dijon mustard, vinegar, sea salt, and sweetener to a blender and processing until smooth. I have included the ingredients and measurements above. Use leftover mayo on sandwiches, wraps, and in recipes like my vegan ranch dressing.
- If you made the homemade mayo, transfer it to a bowl because you'll need the blender to make the rest of this recipe.
- Add all 8 of the first ingredients: beans (or raw cashews), almond milk, a half-cup of the mayo, lemon juice, garlic, salt, pepper, and ground mustard. Blend until very smooth.
- Add the drained artichokes and blend for just a few seconds. I like to keep the artichoke hearts a bit chunky, so pulsing instead of blending works well. If your blender is lower-powdered, you may have to add a little more almond milk if it's too thick for the blender.
- At this point, you will need to make sure that your frozen spinach is completely thawed and drain the excess water from it. What I like to do is place the defrosted spinach on some paper towels, roll it up, and squeeze it over the sink.
- Pour the mixture from your blender into a bowl and add the defrosted and drained spinach. Stir until incorporated well. This will take a couple of minutes to thoroughly distribute the spinach.
- Serve with oil-free Mary’s Gone Crackers, chips, carrots, celery, or any other veggies of your choice. It's also fabulous in a sourdough bread bowl where you can use the bread chunks as dippers.
Easy Mayo:
- Add all mayo ingredients to a blender and process until smooth. This will make more mayonnaise than needed for the dip. Pour leftovers into an airtight container and store for 7-10 days in the refrigerator. It is great on sandwiches and in other dips and sauces.
Video
Notes
- Chips for Dipping- Homemade corn tortillas are SO easy to make. They make a perfect accompaniment for this dip. Other options include Easy Crispy potato chips and Mary’s Gone Crackers.
- Spinach- I don’t recommend blending the spinach with the other ingredients in a blender because it turns an ugly green color. It tastes the same but doesn’t make a good impression.
- Storage- Store it in an airtight container in the refrigerator for 4-5 days.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Is this also good heated? If so, would I just microwave it do you think? All the spinach/artichoke dips I’ve ever had were served warm.
You can certainly heat it in your microwave or oven to serve warm.
Awesome tasting recipe! I used half cashews and half Lima beans.
It turned out a bit watery even though I made sure spinach was dry. I did not drain the artichoke hearts, was I supposed to?
Thanks for a great recipe!
Louise- Yes, the artichoke hearts do need to be drained. I have updated the recipe to mention that. I’m glad that you enjoyed it!
Love this recipe!
How long will it last in the frig?
Can freeze the leftover
Hi Pam- I haven’t tried freezing it so can’t say for sure.
Which Silken tofu? Firm, soft..etc?
Hi Elizabeth- I’ve used soft, firm, and even extra firm with great results.
Love this recipe! Can it be made ahead and frozen?
Debbie- I haven’t tried freezing it but, because it has tofu in it, it might not work too well. Tofu changes texture when it’s frozen which will alter the consistency and texture. That probably wouldn’t be a good idea for this recipe.
Oh man Terri! This is AMAZING! I did use a different vegan mayo recipe than the one you have listed here because I already had it made in the fridge, but I could seriously sit down and eat this whole thing by myself in one sitting! You have so many recipes that I LOVE… thank you so much for sharing them. Some of my favorites: Cheese sauce, vegan mozzarella, meatloaf, tangy tomato dressing and vegan nachos to name a few. Thanks again!
Debbie- I LOVE this feedback! Thank you so much for taking the time to let me know. It’s very encouraging to hear. 😀
Oh my goodness! I had made the tofu mayo for another one of your recipes and decided to finish it up and make this. Well let me tell you this was incredible!! We went to a widow friends house for Christmas dinner and she had made an all WFPB dinner for me. This was a perfect appetizer and both my friend and husband raved! We will have this again!
Deborah- That’s awesome to hear! I’m so glad that you loved the dip. The mayo is very useful in many of my recipes. Thank you for the terrific feedback.
I am a bit confused. I don’t see where you add the vegan mayo to the mixture. ??? The vegan mayo is supposed to go in mixture right?
Hi Kristina- The mayo is added in step #3. Hope you enjoy it.
What kind of little breads/toasts are in the first picture?
Hi Debbie– Those are pieces of whole wheat melba toast. I pick them up at my local grocery store. They are oil-free and crunchy. I love them!
I just made this exactly according to the recipe, and it turned out delicious, and pulsing the fresh spinach with the artichokes a bit turned out perfectly. The only change I would make next time is to add only 1 garlic clove, as the flavor is a bit overpowering, but that is just my personal preference. I love this new recipe; thank you!
I’m making this today (looks delicious), but I couldn’t see how to incorporate fresh spinach, if using. I guess I’ll pulse it with the artichokes? Thank you!
Yum!! I managed to get most of this into the oven while tasting it for seasoning as the oven was warming up. I had just about 2 cups of fresh spinach and so happy I found this recipe! My husband suggested adding a few shakes of cayenne and red pepper flakes. And I didn’t have vegan mayo or silken tofu, so I just used the whole can of drained white beans instead. I’m new to eating whole food, plant based, no oil, nuts or animal products and I can say this will be a staple going forward!!
Hi Andrea- It sounds like you are already acclimating terrifically to a plant-based diet. Great job with the substitutions and working with what you have on hand. I’m so glad you liked the dip, and I’m with your hubby on spicing it up even more with cayenne. 😀