The best vegan spinach artichoke dip from scratch, made with gooey homemade cashew mozzarella cheese, artichoke hearts and wilted baby spinach. A whole food plant based recipe, made without oil, creamy and cheesy, gluten and dairy free.
The superstar of appetizers, this spinach artichoke dip is always a crowd pleaser. Easy to make with only a few simple ingredients and lovely served hot with your classic pita chips or a fresh loaf of bread with crackling crust.
You don’t need to buy any fancy vegan cheese, instead it is all made from scratch in your Vitamix blender with soaked cashews, a touch of nutritional yeast and the magic of tapioca.
The hardest thing about this dip is waiting 20 minutes for the cashews to soak in some hot water so you can make your creamy mozzarella cheese base. At this point you are going to simmer it a few minutes until bubbly, hot and creamy before mixing in your spinach and artichoke hearts.
I like to start with fresh spinach that gets wilted down in a hot skillet but you can use frozen if you prefer. Make sure to thaw it first and squeeze out all excess liquid before adding it to the dip.
No need to bake it either, let it see the flames of the broiler for a few minutes just until golden on top and dig in. Or you can actually use it to stuff some pasta shells with it, note to self.
this vegan spinach artichoke dip is simply the best:
Easy to Make
Super Creamy
Naturally Cheesy
Filling & Comforting
Savory
Simple to Make Ahead
No Oil
Gluten & Dairy Free
No Soy/ Tofu
Without Beans
No Junk.
watch how to make vegan spinach & artichoke dip:
P.S. If you make this recipe please report back! Rate it in the comments below, snap a photo and tag me with #VeggieSociety on Instagram. ~ Florentina Xo’s
Best Vegan Spinach Artichoke Dip
the Best vegan spinach artichoke dip from scratch, made with gooey homemade cashew mozzarella cheese, artichoke hearts and wilted baby spinach. A whole food plant based recipe, made without oil, creamy, cheesy, gluten and dairy free.
Servings 4 people
Calories 299kcal
Ingredients
- 1/2 lb fresh baby spinach (or 1 cup frozen)
- 15 oz can artichoke hearts ,drained & quartered
Cashew Cheese
- 3/4 cup raw cashews
- 3 tbsp tapioca flour
- 2 tsp apple cider vinegar
- 1.25 cup filtered water
- 1 tbsp nutritional yeast
- 4 cloves garlic
- 1/2 tsp garlic powder
- 1 tsp onion powder
- sea salt + black pepper to taste
Instructions
- Preheat your broiler.
- Heat up large skillet over medium heat, add a splash of water and the fresh spinach with a tiny pinch of sea salt. Sautee until wilted then season with a pinch of garlic powder. Transfer the spinach to a colander to drain as much of the liquid as possible.
Make the Cheese:
- Soak the cashews for 20 minutes in hot water. Drain and add them to your Vitamix blender together with all the cashew cheese ingredients. Process until combined well. Transfer to a sauce pan and bring to a simmer over medium low flame. Cook for a few minutes until thickened whisking well.
- Stir in the wilted spinach and the artichoke hearts. Taste and season with sea salt and black pepper. (Go light on the salt as the chips you are going to serve this with are usually very salty)
- Transfer the dip to a small cast iron dish (or any broiler proof dish) and broil until golden brown on top to your liking, around 3 minutes.Serve hot with crusty bread, pita chips or fresh cut vegetables.
Notes
- if using frozen spinach make sure to thaw it out first and squeeze as much of the liquid out of of it as possible. You should end up with about one cup of spinach.
Nutrition
Calories: 299kcal | Carbohydrates: 22g | Protein: 8g | Fat: 20g | Saturated Fat: 2g | Sodium: 456mg | Potassium: 525mg | Fiber: 4g | Sugar: 2g | Vitamin A: 6380IU | Vitamin C: 39.2mg | Calcium: 92mg | Iron: 4.2mg
Spinach Recipes:
Vegan Ricotta Spinach Lasagna
Spinach Strawberry Walnut Salad
Vegan Calzone
This dip is fantastic, all my family loved it and the teenagers requested more do next movie night. Thank you for sharing we love this site.