Vegan Spinach Artichoke Dip
Cheesy, gooey, and absolutely delicious, this Vegan Spinach Artichoke Dip recipe is a crowd-pleaser. It’s super creamy without the dairy and comes together in just 30 minutes with simple and whole food ingredients. When baked in a hollowed-out sourdough bread bowl and accompanied by plant-based nachos or pita chips, it’s a total head-turner that impresses everyone around the table. Perfect for serving on gameday, movie nights, or Holiday gatherings. Once you try it you’ll never go back to the store-bought versions!
PROTEIN PACKED VEGAN RECIPES
BUTTERBEAN BEET DIP WITH HOMEMADE PITA CHIPS
VEGAN SRIRACHA MAYO (OIL FREE)
Why You’ll Love This Vegan Spinach Artichoke Dip
Packed with Protein – This vegan artichoke dip recipe is a game-changer. It combines the wholesome goodness of silken tofu and raw cashews to deliver you the much-needed protein dose and keep you satisfied and energized throughout the day.
Super Creamy without the Dairy – Gone are the days when you had to rely on mayo or sour cream for creaminess! Blended cashews take center stage in this dairy-free spinach and artichoke dip, creating a super lush texture and creamy base that rivals its dairy counterparts. You won’t feel weighed down even after devouring several spoonfuls.
Make-Ahead Friendly – This easy Spinach and Artichoke Dip is meal prep and make-ahead friendly to cater to your dipping cravings throughout the week. Simply follow the recipe just until the baking part. Cover and store in the fridge. When ready to bake, uncover and bake as directed. It may require a few additional minutes in the oven.
Great for Crowds – This creative appetizer is a mouthwatering snack everyone will love! It’s quick to prepare and is perfect for sharing and you can customize the dippers to meet everyone’s needs!
How to Make your Vegan Spinach Artichoke Dip
Blend the Creamy Sauce
First, make your creamy sauce by adding your silken tofu, cashews, plant milk, nutritional yeast, lemon, garlic, red pepper flakes, salt, and tapioca starch into a high-speed blender and blend until smooth!
Sauté Aromatics and Mix
Sauté your onion until translucent, then add in your chopped artichoke hearts and frozen thawed spinach. Add your creamy sauce into the pot of onions and artichokes and mix to combine, then cook over medium heat for about 5 minutes until it slightly thickens.
Assemble and Bake
Hollow out a loaf of sourdough bread and add your spinach dip to the center. Or, if you prefer, add it to a baking dish. Pop that into the oven at 375f for 25 minutes, serve, and enjoy!
Make Crispy Croutons
While your dip bakes to perfection, don’t let leftover bread go to waste. Instead, transform it into crispy croutons by tossing in olive oil, salt, and pepper, then baking for 7 minutes. These will serve as the ideal crunchy companion to your creamy dip.
RECIPE TIPS
Make it Soy-Free – For those avoiding soy, swap tofu with extra cashews and plant milk.
For Gluten-Free Version – To make the dish gluten-free, opt for a gluten-free loaf of sourdough, choose a gluten-free bread, or simply bake in an oven safe dish.
Make it Nut-Free – Swap out the raw cashews with roasted sunflower seeds or hemp seeds for a nut-free alternative without compromising on creaminess.
Dipping Accompaniment – For a delicious dipping option, hollow out a loaf and toss the bread pieces in olive oil, salt, and pepper. Bake for 7 minutes for crispy croutons. Alternatively, create a snack platter by serving an assortment of crackers and veggie sticks.
Swap up the Dippers – Feel free to serve with fresh veggies, crackers, or any dippers you desire!
MORE VEGAN RECIPES YOU’LL LOVE
EVERYTHING BAGEL HUMMUS {5 MINUTE RECIPE}
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Spinach Artichoke Dip
Ingredients
- 300 g silken tofu
- 3/4 cup raw cashews
- 3/4 cup plant milk
- 1/3 cup nutritional yeast
- Juice of ½ a lemon
- 1 clove garlic
- ¼ tsp red pepper flakes
- ½ tsp salt
- 2 tbsp tapioca starch
- ½ white onion
- 1 can artichoke hearts in brine (14 oz.) rinsed & finely chopped
- 8 oz frozen thawed spinach
- 1 loaf sourdough or baking dish
Instructions
- First, make your creamy sauce by adding your silken tofu, cashews, plant milk, nutritional yeast, lemon, garlic, red pepper flakes, salt, and tapioca starch into a high-speed blender and blend until smooth!
- Sauté your onion until translucent, then add in your chopped artichoke hearts and frozen thawed spinach.
- Add your creamy sauce into the pot of onions and artichokes and mix to combine, then cook over medium heat for about 5 minutes until it slightly thickens.
- Hollow out a loaf of sourdough bread and add your spinach dip to the center. Or, if you prefer, add it to a baking dish.
- Pop that into the oven at 375f for 25 minutes, serve, and enjoy!!
- Pro Tip: Use your leftover bread to make crispy croutons! Toss in olive oil, salt, and pepper and bake for 7 minutes.