Creamy Vegan Spinach & Artichoke Dip
Few appetisers are as crowd-pleasing as a spinach and artichoke dip. This vegan version keeps all the creamy, garlicky indulgence of the original without the dairy. The secret is cashews, which blend into a rich base that holds the spinach and artichokes together.
Whether you’re hosting friends, setting out snacks for game night, or just want something comforting for yourself, this dip delivers.
Storage & Leftovers
- Keep refrigerated for up to 3 days.
- Reheat in the oven until warmed through.
Ingredient Swaps & Variations
- Use kale instead of spinach for a heartier dip.
- Stir in vegan mozzarella for extra gooeyness.
- Add chopped jalapeños for a spicy kick.
Serving Suggestions
- Serve with tortilla chips, crusty bread, or vegetable sticks.
- Spread leftovers inside wraps or sandwiches.
Mini FAQ
Q: Can this be made oil-free?
A: Yes – just use water or broth when sautéing.
Q: Can I serve it cold?
A: Yes, though it’s best enjoyed warm.
Creamy Vegan Spinach & Artichoke Dip
This creamy spinach and artichoke dip is a plant-based twist on a classic appetiser. Perfectly garlicky, rich, and great for parties or a cosy snack with bread or crackers.
Ingredients
Base
- 1 cup cashews, soaked
- 1/2 cup plant milk
- 2 tbsp nutritional yeast
- 2 cloves garlic, minced
Veggies
- 2 cups fresh spinach, chopped
- 1 cup artichoke hearts, chopped
- to taste salt and pepper
Instructions
- Preheat oven to 180C (350F).
- Blend cashews, plant milk, nutritional yeast, and garlic until smooth.
- Stir in spinach and artichokes.
- Transfer to baking dish and bake for 20 minutes.
Notes
Serve hot with bread, tortilla chips, or vegetable sticks.
Tried this recipe?Let us know how it was!
