This hot Vegan Spinach Dip is creamy, flavorful, healthy and utterly irresistible. It’s easy to make and perfect for game day and will have you going through your favorite tortilla chips like crazy! Gluten-free, dairy-free, low carb, keto with paleo and Whole30 options.
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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.
What You’ll Need
Let’s get started on this crowd-favorite munchie by collecting all of its ingredients. To the kitchen!
- Raw & Unsalted Cashews: Soaked for 15 minutes in boiling or very hot water.
- Avocado Oil: Or olive oil.
- Fresh Garlic: Finely minced.
- Yellow Onion: Diced finely.
- Baby Spinach: Roughly chopped.
- Unsweetened Almond Milk: Or your preferred milk substitute. Unless you’re vegan or dairy-free, regular milk works too.
- Nutritional Yeast: To help trick your tongue into tasting cheese.
- Lemon Juice: Freshly squeezed.
- Organic White Miso: A paste made of rice, soybeans and barley, this contributes to the texture of your dip. Substitute with tahini for paleo and Whole30.
- Salt & Pepper: Added to taste.
- Vegan Cream Cheese: Softened.
- Parmesan-Style Vegan Cheese: Some will be mixed into the dip and more will be used to top it off. Omit for paleo and Whole30.
- Fresh Chopped Parsley: For the garnish.
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 gluten free 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 and artichoke chunks, blend them into the dip for longer. Do the opposite if you like larger chunks.
How to Serve Healthy Spinach Dip
You can use this vegan dip however your heart desires. Here are some solid ideas!
- Dip Tortilla or Pita Chips Into it (use gluten-free if needed)
- Spread it Onto a Toasted Baguette
- Dip Fresh Veggies Into it
- Use it as a Pizza Sauce
- Put it in a Bread Bowl (gluten-free if needed)
- Sandwich it Between Two Cucumber Slices
Storage and Reheating
Once your healthy 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.
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.
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, healthy and utterly irresistible. It's easy to make and perfect for game day and will have you going through your favorite tortilla chips like crazy! 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.
Did you try this recipe?
bernadette -
this was so good
natalie -
this was so good thans