This baked vegan spinach artichoke dip gets its creaminess from soaked cashews blended with nutritional yeast, garlic and lemon juice. Folded through chopped spinach and artichoke hearts, then baked until bubbly and lightly golden, it makes an easy party snack. Serve it warm with tortilla chips, crackers or sliced vegetables.

Table of Contents

Ingredients

To make this baked vegan spinach and artichoke dip, you’ll need:

For the Dip:

Cashews – 1 cup, soaked in hot water for 15 minutes
Artichoke Hearts – 1 can (14 ounces), drained and chopped
Fresh Spinach – 2 cups, chopped
Nutritional Yeast – 3 tablespoons
Garlic – 3 cloves, minced
Lemon Juice – 2 tablespoons
Unsweetened Plant-Based Milk – ½ cup
Olive Oil – 1 tablespoon
Onion Powder – 1 teaspoon
Salt and Pepper – to taste
Vegan Parmesan – ¼ cup (optional, for topping)

For Serving:

Tortilla Chips
Crackers
Sliced Vegetables (like carrots, celery, or bell peppers)

Step-by-Step Instructions

1. Preheat Your Oven

Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

2. Blend the Creamy Base

In a blender or food processor, combine soaked cashews, nutritional yeast, garlic, lemon juice, plant-based milk, olive oil, onion powder, salt, and pepper. Blend until smooth and creamy. Adjust the consistency with a little more plant-based milk if needed.

3. Prepare the Spinach and Artichokes

In a large mixing bowl, combine the chopped spinach and artichoke hearts. Pour the creamy cashew mixture over the vegetables and stir until well combined.

4. Transfer to Baking Dish

Spread the mixture evenly into the prepared baking dish. If using vegan parmesan, sprinkle it over the top for extra flavour.

5. Bake the Dip

Bake in the preheated oven for 20-25 minutes, or until the dip is bubbly and slightly golden on top.

6. Serve Warm

Remove from the oven and let cool slightly before serving. Pair with tortilla chips, crackers, or sliced veggies for dipping.

Tips for Success

Use Fresh Spinach: Fresh spinach gives the dip a vibrant flavour and texture, but frozen spinach can also work if thawed and drained well.
Customize the Seasoning: Add a pinch of smoked paprika or red pepper flakes for extra depth.
Make Ahead: Prepare the dip a day in advance and bake just before serving.

This baked spinach and artichoke dip recipe vegan version is proof that plant-based eating can be indulgent and delicious. With its creamy texture and bold flavours, it’s a guaranteed hit at any gathering. Whether you’re hosting a party or treating yourself to a cosy snack, this dip is sure to impress.

Try this recipe today and enjoy the magic of vegan comfort food. Don’t forget to share your creations and tag us on social media!

Frequently Asked Questions

Can I use frozen spinach in this dip?

Yes. Frozen spinach works as long as you thaw it and drain it well first, though fresh spinach gives the brightest flavour and texture.

Can I make the dip ahead of time?

You can. Mix the dip a day in advance, keep it ready in the baking dish, and bake it just before you plan to serve.

How do I know when the dip is done?

After 20 to 25 minutes at 375°F (190°C), the dip should be bubbling and slightly golden on top. Let it cool a little before dipping.

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