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Vegan Spinach Artichoke Dip in a white square baking pan with a toasted baguette

Vegan Spinach Artichoke Dip

This savory Vegan Spinach Artichoke Dip is creamy, flavorful, healthy, easy to make and utterly irresistible. 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.

Course Appetizer
Cuisine American
Keyword dip artichoke, spinach artichoke dip vegan, spinach dip
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 184 kcal
Author Kelly


  • 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
  • 4 ½ cups baby spinach
  • 14-15 oz can artichoke hearts (in water and not oil) drained and roughly chopped
  • 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

For Serving

  • toasted gluten-free baguette, plaintain chips, gf chips, gf pitas and/or fresh veggies


  1. Preheat the oven to 375°F.

  2. Heat oil in a large skillet over medium heat. Add the garlic and onion and cook until softened, about 5-8 minutes.

    Add the spinach and artichokes to the pan and continue to sauté until the greens are wilted - about 4-7 minutes. Remove the skillet from the heat.

    Sautéed spinach, onions, garlic and artichoke in a black skillet
  3. 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.

    Nutritional yeast, miso, cashews and coconut cream in a blender
  4. Add the spinach and artichoke mixture and pulse 1-2 times for a chunky texture.

    Blended nutritional yeast, miso, cashews, spinach, aritchokes and coconut cream in a blender
  5. 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.

    Creamy Vegan Spinach Artichoke Dip in a white square baking pan with a toasted baguette
  6. Serve with your favorite toasted baguette, gf chips, gf pitas and fresh vegetables.

    Vegan Spinach Artichoke Dip in a white square baking pan with a toasted baguette

Recipe Notes

  • To Store & Reheat: Refrigerate cooled spinach artichoke 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.
Nutrition Facts
Vegan Spinach Artichoke Dip
Amount Per Serving (1 serving)
Calories 184 Calories from Fat 126
% Daily Value*
Fat 14g22%
Carbohydrates 12g4%
Fiber 3g12%
Sugar 3g3%
Protein 6g12%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.