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Spinach artichoke dip

Vegan Artichoke Spinach Dip

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  • Author: Chef Ani
  • Yield: Serves 4-6 1x


This warm and creamy Vegan Artichoke Spinach Dip is my go-to recipe. It is quick and easy to make, can be made ahead of time, and is sure to please the most finicky eater. And the best part of all, they will not know that it is vegan.


  • 2 cups water
  • 1/4 cup cashews, soaked
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon sea salt
  • 2 tablespoons nutritional yeast
  • 3 tablespoons tapioca flour
  • 1/81/4 crushed red pepper
  • 1 (10 oz) jar of artichoke hearts
  • 2 tablespoons olive oil
  • 3/4 cup onion diced really fine
  • 2 large garlic cloves minced
  • 1 cup chopped spinach packed


  • Preheat oven to 350F
  • In a blender, add water, soaked cashews, fresh lemon juice, onion powder, garlic powder, sea salt, nutritional yeast, tapioca flour, crushed red pepper, and 1/3 of the artichoke hearts. Blend until smooth.
  • In a saucepan, add olive oil and sauté the onion and garlic. Once the onion is translucent, chop and add the remaining artichoke hearts and spinach. Continue to sauté until the spinach has wilted. 
  • Add the blended mixture to the onion and garlic mixture. Bring to a boil while stirring until you have reached the desired dip-like consistency. Heat is necessary for the dip to thicken.  
  • Remove from heat and add to a greased baking dish. Bake for 25-30 minutes. 
  • Or make it more festive: Bake the dip in a bread bowl. Cut off the top of a round french bread (Boule de pain) and tear out the inside to make room for the dip. Next, add the dip, cover with the bread’s top, and bake. Add a large bow to the bread top to make it look extra festive.  


Variations: Add some extra crushed red pepper and an extra garlic clove, and watch the “heat-loving” people in your life be extra happy.