The Best Vegan Spinach Artichoke Dip

The Best Vegan Spinach Artichoke Dip Recipe

By Loving It Vegan

🔪Prep Time: 30 minutes

👩‍🍳Cook Time: 15 minutes


For the Cream Cheese:

1 and 1/2 cups Raw Cashews (225g) soaked in hot water for 1 hour and then drained

2 Tbsp Lemon Juice

1/2 cup Canned Coconut Cream (120ml) Unsweetened

1 tsp Distilled White Vinegar

1 tsp Salt

1 tsp Onion Powder

1/2 cup Vegan Mayonnaise (120g)

3/4 cup Nutritional Yeast (45g)

For the Spinach and Artichokes:

1 Tbsp Olive Oil

1 Medium Onion White, Yellow or Brown, Chopped

1 tsp Crushed Garlic

1/2 tsp Dried Rosemary

7 ounces Marinated Artichokes (200g)

4 cups Baby Spinach (160g) Packed cups


1Preheat the oven to 375°F (190°C).

2Add the soaked cashews, lemon juice, coconut cream, white vinegar, salt, onion powder, vegan mayonnaise and nutritional yeast to the blender and blend until smooth. Then leave it in the blender for the moment and set aside.

3Add the olive oil to a pan along with the chopped onion, crushed garlic and rosemary and sauté until the onions are softened.

4Then remove half the onions from the frying pan and place them into the blender jug along with the cream cheese mixture and blend again. Leave it in the blender again and set aside.

5Add the marinated artichokes to the frying pan with the remaining onions and sauté, letting the artichokes break up as you fry them with the onions. When the artichokes are softened then add in all the spinach and fry it with the artichokes and onions until wilted.

6Transfer the spinach and artichoke mix to an oven safe 9-inch round dish.

7Pour over the cream cheese from the blender and fold it in with the spinach and artichokes.

8Place into the oven and bake for 15-20 minutes until lightly browned on top.

9Serve with salted crackers, tortilla chips, breads or anything that’s great for dipping.

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