Vegan Spinach Artichoke Dip
Spinach artichoke dip is one of those crowd-pleasing classics that can feel totally off-limits once you cut out dairy — but this version proves you really aren't missing a thing. The secret is a silky cashew cream blended with nutritional yeast and lemon juice, which delivers that rich, tangy depth you'd normally get from sour cream or cream cheese. Combined with vegan cream cheese, sautéed garlic, squeezed-dry spinach, and tender chopped artichoke hearts, the filling bakes up thick, bubbling, and golden at the edges — exactly what you want. Squeezing the spinach thoroughly and cooking off the moisture before baking is what keeps the dip from turning watery, so don't skip that step. A pinch of red pepper flakes stirred in before it hits the oven adds just enough warmth to keep things interesting without overpowering the savory base. It serves eight, so it's built for a party, a game day spread, or any gathering where you want to put out something genuinely impressive. Scoop it up with crackers or sliced bread straight from the baking dish and watch it disappear.
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Learn more →Ingredients
8 servings
For the cashew cream
- 1 cup raw cashews
- ¾ cup water
- 3 tbsp nutritional yeast
- 1 tbsp lemon juice
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
For the dip
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 1 can (14 oz) artichoke hearts, drained and roughly chopped
- 4 oz vegan cream cheese, softened
- ¼ tsp red pepper flakes (optional)
- salt and pepper, to taste
For serving
- crackers or sliced bread, for serving
Instructions
- 1
Place the cashews in a bowl, cover with boiling water, and soak for 30 minutes. Drain and rinse well.
- 2
Preheat the oven to 375°F (190°C).
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