This Vegan Spinach Artichoke Dip is ready to be your next party appetizer! It’s extra-creamy, packed with buttery flavor, and perfect for scooping/dipping. Make in just 30 minutes, with no baking required!
WHY THIS RECIPE WORKS:
The perfect party appetizer, this dip is a crowd favorite. We just know this Vegan Spinach Artichoke Dip will be added to your rotation of favorite appetizers, for many reasons.
- It’s SO creamy– with the addition of mashed white beans and buttery cashews, this dip is insanely creamy.
- You’ll have enough for a crowd– This recipe makes almost 8 cups of spinach dip so it’s perfect when making a large batch to bring to a party. Or, you can bring half and freeze the rest for yourself to enjoy later!
- It’s easy-to-transport– transfer this dip to a small slow cooker and bring on the road. When you get to the party, plug it in and set to ‘Low’. In no time, you’ll have a warm dip ready for dipping.
- It’s easy-to-make– the best part of this recipe- no baking required. You just need you, your stove and a blender.
- And it’s also healthy– with healthy fat from nuts, fiber-packed spinach, and magnesium-rich white beans, this dip is a healthy choice for a rich, indulgent party food.
WHAT YOU’LL NEED:
INGREDIENTS LIST:
- Raw Cashews: you can buy raw cashews either whole or in pieces. A great place to find them cost-wise is Trader Joe’s. If you can’t find raw, you can use roasted & salted; just omit the salt in the recipe, and taste/adjust as needed.
- Unsweetened Almond Milk: if you don’t have almond milk on hand, you can use soy or oat milk. We’ve also used unsweetened coffee creamer (when we ran out of almond milk) and it’s really good, and makes it even more creamy! Just be sure it’s not sweetened.
- Vegan Cream Cheese: our favorite vegan cream cheese is the ‘Trader Joe’s’ brand, but you can use any vegan brand, such as Kite Hill, Violife, Tofutti, Miyoko’s, etc.
STEP-BY-STEP INSTRUCTIONS:
1. Boil Cashews.
First, boil the cashews in water for 20 minutes; drain and rinse with cold water.
2. Cook the onions/Garlic.
Meanwhile, in a large skillet (big enough to hold 2.5 quarts, or 10 cups), add the olive oil over medium heat.
Add the onions and garlic to the skillet and cook for 4-5 minutes, stirring occasionally until the onions are slightly brown and translucent. Remove from heat (*do not wash the skillet- you will use it later).
3. Mash the Beans.
Next, mash the white beans in a medium bowl. We like this dip very smooth, so we mash as much as possible, with no whole beans left. But feel free to leave some beans in tact for a chunkier dip, if you prefer. Set aside.
4. Blend the sauce.
To the blender, add the sautéed onions/garlic, cashews, vegan cream cheese, almond milk, nutritional yeast, salt, black pepper, and red pepper flakes.
Start on low speed and increase as you go, blending until creamy (add a bit more almond milk if too thick, in 1 tablespoon increments).
5. combine the Sauce and Veggies.
To the large skillet, over medium heat, add all of the sauce from the blender, then the spinach, white beans, and artichoke. Stir well to combine, using a spatula to break up the beans and artichokes.
Heat for about 8-10 minutes over medium-low heat, stirring occasionally until warm. Remove from heat and add lemon juice; stir.
6. Serve.
This recipe makes about 8 cups dip, or 12 (1/3-cup) servings. It is best served warm. Serve with tortilla chips, cut-up pieces of pumpernickel or French bread, or crackers.
To serve at parties, you can easily add this dip to a small slow cooker over low heat, stirring occasionally, until hot. Then keep on the warm setting.
Note: see freezer instructions in the recipe card below.
EXPERT TIPS & FAQ’S:
To make this without cashews, you can just omit them, but keep in mind, the final result will not be quite as creamy. However, the addition of white beans does add a level of creaminess so it will still taste good. =) You could also use an unsweetened coffee creamer or vegan whipping cream instead of the unsweetened almond milk to make it even more creamy.
Store this dip in the fridge in an airtight container up to 4-5 days. Or freeze in a freezer-safe, airtight container for up to 2 months. Let thaw at room temperature before heating and serving. Or, add to a crockpot from frozen and stir until thawed.
Yes, of course. This recipe is very easy to adjust the amount of serving, as necessary.
RELATED RECIPES (More dips to try!):
If you make this Vegan Spinach Artichoke Dip, please let us know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram.
Vegan Spinach Artichoke Dip (No-Bake, 30 Min)
Pin RateEquipment
- Large skillet (big enough to hold 2.5 quarts or 10 cups)
- High Powered Blender
Ingredients
- 1 cup raw cashews (whole or pieces) - 158.5 grams
- 2 tablespoons olive oil - can substitute with unsalted vegetable broth
- 1 medium yellow onion, finely diced
- 3-4 garlic cloves, minced
- 2 (15-ounce) cans white beans (Great Northern or cannellini), rinsed and drained
- 8 ounces vegan cream cheese
- 1 1/2 cups unsweetened almond milk - or soy/oat milk
- 1/2 cup nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4-1/2 teaspoon red pepper flakes, optional
- 16 ounce package frozen spinach, thawed and pressed to remove moisture - use a cheesecloth or paper towels to remove moisture
- 2 (14-ounce) cans artichoke hearts, drained and loosely chopped
- 2 teaspoons fresh lemon juice, optional
Instructions
- Boil the cashews in water for 20 minutes; drain and rinse with cold water.
- Meanwhile, in a large skillet (big enough to hold 2.5 quarts, or 10 cups), add the olive oil over medium heat. Add the onions and garlic to the skillet and cook for 4-5 minutes, stirring occasionally until the onions are lightly browned and translucent. Remove from heat (*do not wash the skillet- you will use it later).
- Next, mash the white beans in a medium bowl. We like this dip to be very smooth so we mash as much as possible, with no whole beans left. But feel free to leave some beans in tact for a chunkier dip, if you prefer. Set aside.
- To the blender, add the sautéed onions/garlic, cashews, vegan cream cheese, almond milk, nutritional yeast, salt, black pepper, and red pepper flakes. Start on low speed and increase as you go, blending until creamy (add a bit more almond milk if too thick, in 1 tablespoon increments).
- To the large skillet, over medium heat, add all of the the sauce from the blender, then the spinach, white beans, and artichoke. Stir well to combine, using a spatula to break up the beans and artichokes. Heat for about 8-10 minutes over medium-low heat, stirring occasionally until warm. Remove from heat and add lemon juice; stir.
- This recipe makes about 8 cups dip, or 12 (1/3 cup) servings. It is best served warm. Serve with tortilla chips, cut-up pieces of pumpernickel or French bread, or crackers. To serve at parties, you can easily add this dip to a small slow cooker set to low heat, stirring occasionally, until hot. Then keep on the warm setting.
- Storage/Freezer Instructions:Store in the fridge in an airtight container up to 4-5 days.Freeze in a freezer-safe, airtight container for up to 2 months. Let thaw at room temperature before heating and serving. Or, add to a crockpot from frozen and stir until thawed.
Video
Notes
- If you don’t have raw cashews on hand, and only have roasted/salted cashews, this can also work (boil just as you would the raw cashews). It is recommended to reduce the amount of salt, and season to taste.
- To make this recipe nut-free, you can omit the cashews. The recipe will not be quite as creamy, but the white beans do add a level of creaminess. You could also use an unsweetened coffee creamer or vegan heavy whipping cream instead of the unsweetened almond milk to make it even more creamy.
Christie Nix says
I’m making it again! 2nd time in 1 week! We have a house full of hungry people and I can’t wait for this dip to blow their minds!
Christin McKamey says
Haha amazing!!!!!! I’m so happy to hear this! =)
Christie Nix says
I legit watched my husband fall in love with me again when he took a bite of this spinach and artichoke recipe! Thanks for creating something that is vegan, gluten free, and it doesn’t require baking! The sauce alone I made in the blender would be great on noodles too!
Christin McKamey says
Haha thank you! That’s the best compliment ever! So glad you both enjoyed it. =) =) =)