Vegan spinach artichoke dip is loaded with artichoke hearts and fresh spinach in a creamy cashew sauce. That classic warm dip gets a revamp with this decadent dairy-free & gluten-free version.
If your go-to appetizer order back in the early 2000’s was spinach & artichoke dip, you’re going to be all over this baked vegan take on it.
It’s made with a base of cashews and carrots. But you’d never know it from the thick, rich, and indulgent body of this spread. It’s the perfect counterpart to salty tortilla chips or toasted baguette for dunking.
Warm and cozy vegan spinach artichoke dip is pure comfort food.
One bite and it’s hard to stop. It ticks all of the pleasure sensors.
What kind of artichoke hearts should I use?
For this recipe, I use water-packed jarred or canned artichoke hearts. Simply drain & cut them into quarters.
You can find canned & jarred artichoke hearts in the Mediterranean section of the grocery store. They’re usually near the olives.
I don’t recommend using oil-packed or fresh artichokes here.
How to make vegan spinach artichoke dip
Preheat the oven to 400 degrees.
Boil cut carrots in water until fork tender (about five minutes). Then drain.
Add the following to a blender:
- Soaked & drained raw cashews
- Cooked & drained carrots
- Nutritional yeast flakes
- Granulated onion
- Miso paste
Blend until smooth.
In a large mixing bowl, combine the cashew/carrot mixture with two big handfuls of baby spinach, quartered artichoke hearts, and diced onion.
Put the mixture into a 1-quart casserole dish & top with crushed tortilla chips.
Bake for 25 minutes. Serve with tortilla chips or toasted crostini.
Can you make this dip oil-free?
For an oil-free option, simply leave off the crushed tortilla chip topping. Then serve it with your preferred oil-free dipping device.
Is it soy-free?
This warm appetizer isn’t soy-free, because of the miso paste. The miso paste adds some cheesy, umami richness.
However, it’s not a must. So if you need/want a soy-free option, just leave it out.
How to reheat
Leftover dip will keep in a covered container in the refrigerator for about 4 days.
To reheat any leftovers, I tend to use the microwave. Note that the dip will continue to thicken in the refrigerator. So you’ll need to add a splash of water & stir before reheating. Then pop it in the microwave until warm.
After reheating, if it’s still too thick (especially around the edges), add another splash of water and stir until the sauce is smooth.
The leftovers aren’t going to be as pretty out of the microwave, but it will still taste great.
More artichoke recipes you’ll love
If you’re a fan of artichokes, you’re sure to enjoy these recipes:
- Fried artichoke hearts (air fryer recipe)
- Artichoke crostini with hummus & cashews
- Vegan crab cakes
- Vegan pesto pasta
- Israeli couscous salad
- Kalamata olive hummus
Vegan spinach artichoke dip
- 1 cup raw cashews soaked in water for 2 hours or overnight
- 1 cup carrots chopped
- 2/3 cup water Plus extra for boiling carrots
- 2 cloves garlic
- 1/4 cup nutritional yeast flakes
- 1/2 teaspoon granulated onion
- 1 teaspoon white miso paste omit for a soy-free version
- 1/2 teaspoon salt
- 2 big handfuls baby spinach
- 1 cup quartered artichoke hearts about 8 hearts from a jar, drained
- 1/2 cup yellow onion chopped small
- Handful tortilla chips Plus extra for serving
- Preheat the oven to 400 degrees.
- Drain the cashews and set aside.
- Put carrots in a small pot, cover them in water, and bring the water to a boil. Cook for five minutes or until they are fork tender. Then drain the carrots.
- In a blender, add the soaked and drained raw cashews, cooked and drained carrots, 2/3 cup water, garlic, nutritional yeast flakes, granulated onion, miso paste, and salt. Blend until completely smooth. (Add extra splashes of water, if necessary, for blending.)
- In a large mixing bowl, combine the sauce from the blender, baby spinach, artichoke hearts, and onion.
- Transfer the mixture to a 1 quart casserole dish. Smooth the top. Crunch a handful of tortilla chips in your hands to cover the top of the dip.
- Place the dish in the oven and bake uncovered for 25 minutes.
- Serve immediately with tortilla chips for dipping.
- Cover the raw cashews in boiling water for at least ten minutes (or as much time as you have). Pro tip: A microwave will work here!
- Grind dry raw cashews in a coffee grinder until they're fine like a flour. Then add them to the blender and continue the recipe as written.
- If you have a high-speed blender, you can skip soaking the cashews. Although, you may want to add a splash more of water to help it blend easily, if necessary.
Originally posted September 2014. Content updated January 15, 2021.