This hot Vegan Spinach Dip is creamy, flavorful and always a crowd-pleaser. It’s easy to make with spinach, vegan cheeses and is the perfect healthy snack or appetizer for game day or any party! Gluten-free, dairy-free, low carb, keto with paleo and Whole30 options.
PIN HERE for later and follow my boards for more recipe ideas
Creamy Hot Spinach Dip
Looking for a warm and cozy cheesy appetizer dip for game day? This creamy vegan spinach dip is 100% plant-based and just as tasty as the classic version you know and love.
It’s a total crowd-pleaser and has the smoothest, creamiest texture even though it’s made without any dairy or gluten. In addition to incorporating multiple vegan cheeses, it uses nutritional yeast to really push that cheese-like flavor. Most non-vegans won’t even notice the difference plus it’s also gluten-free, dairy-free, low carb, keto and easily paleo and Whole30 compliant.
Ingredients You’ll Need: Unveiling the Vegan Goodness
Let’s get started on this crowd-favorite munchie by collecting all of its ingredients.
- Raw Unsalted Cashews: These little powerhouses, soaked for 15 minutes, form the creamy base of our dip, providing a rich texture without dairy.
- Avocado Oil or Olive Oil: A dash of healthy fats to enhance the mouthfeel and contribute to the overall lusciousness.
- Garlic and Yellow Onion: The dynamic duo that adds depth and aromatic goodness to our dip.
- Baby Spinach: Packed with nutrients, spinach brings vibrant color and earthy notes to the mix.
- Unsweetened Almond Milk: The liquid gold that contributes to the creamy consistency without the need for dairy. Or your preferred milk substitute. Unless you’re vegan or dairy-free, regular milk works too.
- Nutritional Yeast: A vegan pantry staple, adding a cheesy umami flavor to the dip.
- Lemon Juice: A zesty touch that brightens the overall taste.
- Organic White Miso (or Tahini for Paleo and Whole30): Miso adds a savory kick, but feel free to swap with tahini for a delightful Whole30 alternative.
- Fine Sea Salt and Freshly Cracked Black Pepper: Essential for balancing flavors and enhancing taste.
- Vegan Cream Cheese: The secret to achieving that authentic creamy dip texture without dairy.
- Vegan Parmesan-Style Cheese: A double dose in the dip and as a topping for that cheesy, gooey perfection.
- Fresh Chopped Parsley: The finishing touch, adding a burst of freshness and color.
For Serving:
- Toasted gluten-free baguette, plantain chips, gluten-free chips, gluten-free pitas, and/or fresh veggies.
How to Make Vegan Spinach Dip
This easy spinach dip is practically effortless! It starts off on the stove before it moves over to the oven.
- Heat Oven: Preheat the oven to 375°F.
- Sauté Onion & Garlic: Heat the oil in a large skillet over medium heat. Add the garlic and onion and cook until they’ve both softened, about 5-8 minutes.
- Cook Spinach: Add the prepared spinach to the pan and continue to sauté until the greens are wilted, about 3-4 minutes. Remove the skillet from the heat.
- Blend Remaining Ingredients: Meanwhile, drain the cashews and transfer them to a high-speed blender. Add the milk, nutritional yeast, lemon juice, miso, salt, pepper, cream cheese and 2 tablespoons of parmesan. Blend on high until the mixture is completely smooth and creamy.
- Add Spinach Mixture: Add the spinach mixture and pulse 1-2 times for a chunky texture.
- Bake: Transfer the dip to a medium/large oval or rectangular baking dish. Top it with the remaining parmesan and bake it for 15-20 minutes, or until it’s hot and bubbly and the cheese is melty.
- Garnish & Serve: Sprinkle the dip with chopped parsley and freshly cracked black pepper, then serve it with your favorite dippers.
Tips for Success
Want some more advice before you tackle this vegan spinach dip? We’ve got you covered.
- Use Fresh Lemon Juice: Although it’s not a primary ingredient, the lemon juice helps deepen the flavor of this dip. Squeeze it yourself for the best results.
- Remember to Soak the Cashews: If you don’t soak your cashews in very hot water for at least 15 minutes, you may find that your dip has a slightly grainy texture. Soaking the nuts allows them to soften so they can blend much more effectively.
- Pulse According to Your Preference: If you prefer smaller spinach chunks, blend into the dip for longer. Do the opposite if you like larger chunks.
- Blending Brilliance: Use a high-speed blender to achieve an irresistibly smooth consistency. Patience is key here – blend until velvety perfection is reached.
- Perfectly Sautéed Greens: When sautéing garlic, onion and spinach, aim for a tender texture. Be cautious not to overcook; a slight crunch adds delightful character.
Variations and Substitutions: Tailor to Your Taste
- Cheese Explorer: Experiment with different vegan cheeses – try smoky gouda or spicy pepper jack for a unique twist.
- Savory Swaps: Replace miso with tahini for a Paleo and Whole30-friendly alternative, introducing a nutty undertone to the dip.
- Herb Infusion: Toss in fresh herbs like basil or dill during the blending process for an herbaceous kick.
- Customizable Seasoning: Adjust salt and pepper to your preference. For an extra kick, a pinch of red pepper flakes or a drizzle of truffle oil can elevate the flavor profile.
- Artichoke: Add some canned Artichoke Hearts like our Vegan Spinach Artichoke Dip.
How to Serve Healthy Spinach Dip
You can use this vegan dip however your heart desires. Here are some solid ideas!
- Bread Bliss: Beyond gluten-free baguettes, explore different bread varieties like crusty artisan loaves or warm naan for an extra layer of texture.
- Chips Galore: Elevate your chip game by offering an assortment of baked sweet potato chips, tortilla chips, and even kale chips for a diverse dipping experience. Use gluten-free if needed.
- Veggie Bounty: Showcase a colorful array of fresh veggies such as cherry tomatoes, bell pepper strips, and cucumber rounds – perfect for those who love a lighter dip pairing.
- Pita Perfect: Warm gluten-free pitas and cut them into bite-sized wedges for an easy, scoopable delight.
- Spread it Onto a Toasted Baguette.
- Use it as a Pizza Sauce.
- Put it in a Bread Bowl (gluten-free if needed)
- Sandwich it Between Two Cucumber Slices
- Dip and Share: This versatile dip can be served warm or at room temperature, making it a fantastic option for potlucks or picnics.
- Double Batch Joy: When hosting, consider making a double batch – this dip vanishes quickly, and having extra ensures no one misses out.
- Pairing Palate Pleasers: Accompany with a crisp white wine or a refreshing sparkling beverage to balance the richness of the dip.
Storage and Reheating
Once your dairy-free spinach dip has fully cooled, transfer it to an airtight container and refrigerate it. It will stay good for up to 4 days. Reheat large quantities in a 350°F oven until the dip is hot. Individual servings can be microwaved.
Pro tip: A layer of plastic wrap directly on the dip prevents oxidation and preserves freshness.
Can I Freeze This?
You can definitely store this dip in the freezer if you’d like. Transfer the cooled dip to a freezer-safe container, leaving at least two inches of space at the top. This extra room will allow the dip to expand as it freezes without harming the container. Enjoy frozen spinach dip within 3 months, thawing it out in the fridge overnight before reheating it.
Resurrection from the Freezer:
Reheat from frozen by placing the container in a preheated oven until heated through. A sprinkle of fresh herbs after reheating revives that just-made vibrancy.
Frequently Asked Questions (FAQs):
Q1: Can I make this dip ahead of time for a party?
A: Absolutely! In fact, making this dip ahead enhances the flavors. Prepare the dip, cover, and refrigerate. When ready to serve, pop it in the oven for a quick reheating.
Q2: Can I use frozen spinach instead of fresh?
A: Yes, frozen spinach can be a convenient substitute. Thaw and squeeze out excess water before adding it to the sautéed mixture. Adjust the quantity based on personal preference.
Q3: What’s the best way to reheat the dip?
A: To maintain the creamy texture, reheat the dip in the oven at 350°F (180°C) until warmed through. For smaller portions, the microwave works well, but keep an eye to prevent overheating.
Q4: Can I customize the level of spiciness in the dip?
A: Absolutely! Tailor the spice by adjusting the amount of black pepper or adding a pinch of red pepper flakes during blending. Taste and adjust until it suits your palate.
Q5: How do I prevent the dip from drying out during reheating?
A: Adding a splash of almond milk or any preferred plant-based milk before reheating helps maintain the creamy consistency. Stir it in gently for that freshly made feel.
Q6: Are there alternatives to almond milk for this recipe?
A: Certainly! Feel free to use any plant-based milk of your choice, such as soy, oat, or cashew milk. Choose one that complements your taste preferences.
Q7: Can I make this dip nut-free?
A: Yes, for a nut-free version, substitute the cashews with soaked sunflower seeds or pumpkin seeds. The result will be just as creamy and delicious.
Q8: Can I use store-bought vegan cream cheese?
A: Absolutely! If you’re short on time, a good-quality store-bought vegan cream cheese can be a convenient and tasty alternative.
Q9: Can I make this dip gluten-free?
A: The dip is naturally gluten-free. Pair it with gluten-free options like chips, bread, or crackers for a delightful gluten-free snacking experience.
More Cozy Dips to Try
We’re always down to dig into a cozy homemade dip. Here are some of our favorites!
This hot Vegan Spinach Dip is creamy, flavorful and always a crowd-pleaser. It's easy to make with spinach, vegan cheeses and is the perfect healthy snack or appetizer for game day or any party! Gluten-free, dairy-free, low carb, keto with paleo and Whole30 options.
- 1 cup raw unsalted cashews soaked for 15 mins in boiling or very hot water
- 1 tbsp avocado oil or olive oil
- 3 cloves garlic finely minced
- 1 small yellow onion finely diced
- 5 cups baby spinach
- ½ cup unsweetened almond milk or preferred milk
- ¼ cup nutritional yeast
- 1 tbsp lemon juice
- 2 tsp organic white miso sub with tahini for paleo and Whole30
- ¾ tsp fine sea salt
- ½ tsp freshly cracked black pepper
- ½ cup vegan cream cheese (or regular if not dairy-free) softened
- 2 tbsp vegan parmesan-style cheese + 1/2 cup for topping, omit for paleo and Whole30
- fresh chopped parsley
- toasted baguette, plaintain chips, gf chips, gf pitas and/or fresh veggies
Preheat the oven to 375°F.
Heat the oil in a large skillet over medium heat. Add the garlic and onion and cook until they've both softened, about 5-8 minutes.
Add the prepared spinach to the pan and continue to sauté until the greens are wilted, about 3-4 minutes. Remove the skillet from the heat.
Meanwhile, drain the cashews and add to a high-speed blender. Add the milk, nutritional yeast, lemon juice, miso, salt, pepper, cream cheese and 2 tablespoons of parmesan. Blend on high until completely smooth and creamy.
Add the spinach and artichoke mixture and pulse 1-2 times for a chunky texture.
Transfer the mixture to a medium/large oval or rectangle baking dish and top with 1/2 cup of parmesan.
Bake for 15-20 minutes, or until the dip is hot and bubbly and the cheese is melty. Sprinkle with chopped parsley and freshly cracked black pepper.
Serve with your favorite toasted gluten-free baguette, grain-free chips, gf pitas and fresh vegetables.
- To Store & Reheat: Refrigerate cooled spinach dip in an airtight container for up to 4 days. Reheat large quantities in a 350°F oven until hot. Individual servings can be microwaved.
- To Freeze: Transfer cooled dip to a freezer-safe container, leaving at least two inches of extra space. Enjoy within 3 months, thawing in the fridge overnight before reheating.
bernadette -
this was so good
natalie -
this was so good thans