This hot vegan spinach artichoke dip recipe is a crowd-pleaser, it is so indulgent, it will keep you coming back for more and more! Serve it with Brown Rice and Flaxseed Crackers, Loaded Guacamole and Simple Salsa Recipe.

This recipe was first posted on December 5, 2016, and updated February 2, 2020

Vegan spinach dish overlay, topped with gluten-free vegan crackers and serving spoon in a white casserole dish on a grey background

Vegan Spinach Artichoke Dip Ingredients

  1. Cashews
  2. Almond Milk
  3. Nutritional Yeast Flakes
  4. Onion
  5. Lemon Juice
  6. Salt
  7. Olive Oil
  8. Onion
  9. Garlic
  10. Spinach
  11. Italian Seasoning
  12. Artichoke Hearts

Spinach sauteing with onion and garlic in a black skillet for spinach artichoke dip

How To Make Spinach Artichoke Dip?

  1. Preheat oven 400 degrees F. Lightly grease a casserole dish and set aside.
  2. Prepare the sauce, Add soaked cashews, almond milk, nutritional yeast flakes, lemon juice, salt in a high-speed blender and process until smooth and creamy. Set aside.
  3. Heat oil in large skillet on medium-high heat, add onion and cook stirring until soft about 2 minutes. Add garlic and spinach and Italian seasoning, cook until spinach has wilted.
  4. Remove from heat and add artichokes and cashew sauce. Stir to coat. Check to season.
  5. Bake for 30 minutes or until bubbly. Delicious served with Crackers, chips or fresh veggies!

prebaked spinach artichoke dip in a white casserole dish

Tips For Preparing Spinach Artichoke Dip

  1. If you are using a high-speed blender, you don’t need to soak the cashew. Instead of soaking cashews, you can boil in water for about 5 minutes to soften. 
  2. Add 1/2 cup basil leaves for a boost in flavor.
  3. Add 1/2 cup vegan cheese shreds for an extra cheesy flavor.
  4. Use artichokes in brine, rinse them to reduce the calories of your dip. 

Other Party Recipes To Try

Sideview vegan hot artichoke dip in a white casserole pan

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Overlay vegan spinach dip on a white casserole dish garnished with lemon slices and a serving spoon on a grey background

Vegan Spinach Artichoke Dip

This Creamy Vegan Spinach Artichoke Dip is so indulgent and it is quick and easy to prepare! Loaded with spinach and artichoke hearts, it is a definite crowd-pleaser, your holiday guests will fall in love!
5 from 3 votes
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: American
Keyword: vegan spinach artichoke dip
Prep Time: 1 hour 11 minutes
Cook Time: 45 minutes
Servings: 6 servings
Calories: 207kcal



  • 1 cup raw cashews soaked for 1 hour and rinsed
  • 1 cup almond milk unsweetened, or your favorite non-dairy milk
  • 2 tablespoons nutritional yeast flakes
  • 2 teaspoons lemon juice
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil
  • 1/2 cup onion finely chopped
  • 3 cloves garlic
  • 2 cups spinach leaves
  • 1 teaspoon Italian seasoning
  • 2 cups artichoke hearts , chopped, (I used drain marinated kind for extra flavor)


  • Preheat oven to 400 degrees F.
  • Process cashews, almond milk, garlic, lemon juice, salt, nutritional yeast, and cayenne pepper until smooth in a high-speed blender. Set aside.
  • Heat oil in a large skillet on medium-high heat, add onion, and cook, stirring until soft, about 2 minutes. Add garlic, spinach, and Italian seasoning, and cook until spinach has wilted.
  • Remove from heat and add artichokes and cashew sauce. Stir to coat. Check to season.
  • Bake for 30 minutes or until bubbly. Delicious served with crackers, chips, or fresh veggies!


Calories: 207kcal | Carbohydrates: 17g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 1104mg | Potassium: 280mg | Fiber: 5g | Sugar: 3g | Vitamin A: 944IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 2mg