This super cheesy vegan hot spinach artichoke dip is the best vegan appetizer to dip any crackers or bread crisp. It’s comforting, hot, cheesy and easy to make in 30 minutes!
Is spinach artichoke dip vegan?
No, an authentic hot spinach dip contains dairy such as mozzarella, sour cream and cream cheese. So it’s not vegan friendly and you need to twek the original reciep to create your own vegan spinach artichoke dip recipe.
How to make spinach artichoke dip without dairy ?
It’s actually pretty easy to make an healthy spinach artichoke dip vegan friendly! All you need are a combination of few simple and wholesome ingredients to create a smooth and hot cheesy dip without dairy. Let’s see what you need!
To make a vegan spinach dip you need the ingredients below. Read well to see my options, if you can’t find some of the ingredients listed
- Spinach – I love to use fresh spinach in this recipe but frozen spinach work perfectly too. You don’t need to thaw your frozen spinach before using in this recipe
- Artichoke hearts – store bought canned artichoke hearts are ready to use. I love the ones marinated in olive oil but plain are great too
- Pine nuts – if you don’t like pine nuts you can use finely chopped walnuts or almonds
- Raw cashews – this is the key to create a creamy smooth hot spinach dip without dairy. Make sure you soak the raw cashews for at least 8 hours in cold water or 30 minutes in boiling water. It ‘s easier to actually soak your raw cashews overnight, the day before making the recipe
- Arrowroot flour or tapioca flour or corn starch – all of these starchy flours create a cheesy texture and a vegan gluten free spinach artichoke dip
- Vegetable broth
- Hot sauce
- Worcestershire sauce
- Nutritional yeast – this plant based ingredient is the key to bring out the cheese flavor of your dip. You can also replace this by dairy free vegan parmesan if preferred
- Dried parsley
- Garlic powder
- Onion – flakes or powder
- Apple cider vinegar
Cook the spinach and nuts
First heat a large skillet over medium heat with olive oil. Cook the spinach with garlic and pine nuts until the spinach wilted. Then, add the chopped artichokes, season with salt, cover and set aside while making the cheese sauce.
Make the cheese sauce
To make the vegan cheese dip you must use a high speed blender. Add all the cheese sauce ingredients into the jug of the blender : soaked, drained cashews, vegetable broth, water, spices and arrowroot flour. Blend until smooth and transfer into the pan with the cooked spinach.
Finally, return the skillet to medium heat, stir to combine and cook until the sauce thicken and form a cheesy texture
Serve immediately in the skillet, with fresh herbs on top and bread pieces to dig in
How to serve a hot spinach dip?
Whether you’re making this vegan spinach artichoke dip for Christmas, for party game or a simple finger food night, it’s satisfying anytime! The best food to dip into this hot vegan dip are:
- Crackers – rice crackers, water crackers, seed crackers.
- Baguette bread slices – toast them first to add some crisp!
- Tortilla chips
- Crunchy carrots sticks
An easy vegan spinach dip to feed a crowd
Most classic spinach dip recipes require an oven, but this vegan spinach dip only needs a stove and a blender. It means you can prepare this recipe very quickly, in less than 20 minutes and serve straight away. This recipe makes a large batch to serve 8-10 guests. It’s an easy make-ahead vegan appetizer, that you can freeze, or store in the fridge and rewarm the next day.
Can I bake the dip?
You don’t have to bake this recipe but you can if you want to thicken the dip even more. In order to use this recipe to make a vegan baked spinach artichoke dip. Simply sprinkle 1/2 cup store bought vegan parmesan cheese on top of the cooked dip and bake 10 minutes at 180C (350F), until bubbly on sides.
More vegan cheesy recipes
If you love this simple vegan spinach artichoke dip recipe, I have plenty similar vegan recipes for you to try below
Enjoy the recipe and share a picture of your creation with me on Instagram if you give it a try!
Your friend, Carine
Super Cheesy Vegan Hot Spinach Artichoke Dip
- 1 cup Cashews - soaked overnight in cold water or 1 hour in boiling water
- 1 cup Vegetable stock
- 1 cup Water
- 1/2 teaspoon Onion flakes - or onion powder
- 1/2 teaspoon Garlic powder
- 1/2 tablespoon Hot sauce
- 1 teaspoon Parsley
- 1/2 cup Nutritional yeast
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Apple cider vinegar
- 8 tablespoon Arrowroot flour - or tapioca flour
Spinach artichoke mix
- Heat a large skillet over medium heat with olive oil and add crushed garlic.
- Saute garlic for 30 seconds then add pine nuts, stir and roast for 1 minute.
- Add spinach leaves to fill the skillet. Stir, turn leaves in warm garlic and roasted pine nuts until spinach are wilted.
- Add more spinach to the skillet and repeat previous steps until all spinach leaves are wilted. You can cover the pan between each addition to wilt the spinach faster, don't forget to stir often to avoid the spinach to burn.
- Stir in chopped artichokes hearts and salt
- Cover, cook for 1-2 minutes then remove from heat. Set aside.
- Meanwhile prepare the cheese sauce.
- In a blender, add all the sauce ingredients: soaked cashews, vegetable stock, water, onion flakes, garlic powder, hot sauce, parsley nutritional yeast, worcestershire sauce, apple cider vinegar and arrowroot flour.
- Blend until smooth.
- Pour the sauce onto the pan with the cooked spinach artichokes mixture.
- Cook over medium heat, stirring constantly, until the sauce get bubbly, thicken and create a cheesy texture.
- Serve immediatly in a large serving dish, add chili flakes and fresh parsley on top before serving.
- Serve with rice crackers, seed crackers or toasted slice of french baguette.
- Add a handful of vegan mozzarella or cheddar cheese. Turn the oven to broil mode and broil on top rack of the oven for for 2-3 more minutes or until cheese starts to brown.
- Turn the oven to broil and cook for 2-3 more minutes or until cheese starts to brown.
- You can make-ahead your dip, store in an airtight box and rewarm in a saucepan until hot. Store up to 3 days in the fridge or freeze.