Vegan Spinach and Artichoke Dip Recipe: A Plant-Based Twist on a Classic Appetizer

Imagine the warmth of a summer evening, surrounded by the laughter of friends, enjoying a simple meal that brings people together. One of the most beloved appetizers that always makes an appearance in gatherings is spinach and artichoke dip. Traditionally made with dairy, this dish has always been a comfort food, but what if we could enjoy it in a plant-based way, without losing that creamy, savory flavor? In this vegan spinach and artichoke dip recipe, I’ve reimagined a classic favorite using wholesome, nourishing ingredients that stay true to its comforting nature.

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The Origins of Spinach and Artichoke Dip

Spinach and artichoke dip traces its origins back to the 1950s at a San Francisco restaurant, where it was first served warm with bread. Since then, this dish has spread across the United States, becoming a staple at parties and gatherings — I’m sure you’ve seen it at Super Bowl parties or on menus at your favorite restaurants. I remember, as a teenager, going to Applebee's and always ordering the spinach and artichoke dip. I loved it so much, and little did I know, I’d eventually be creating my own vegan version.

Why This Vegan Spinach and Artichoke Dip Works

This plant-based version stays true to the creamy and savory flavors of the traditional dip, but instead of dairy, we use cashews to create a rich, smooth texture. The spinach and artichokes still shine in their roles, offering sweetness, earthiness, and a mild, buttery flavor. And for that cheesy, umami depth we all crave? We use nutritional yeast and miso paste, bringing all the flavors together in a way that feels both nourishing and indulgent.

Key Ingredients:

• Cashews: A wonderful base for this dip, cashews add healthy fats, a creamy texture, and a mild flavor that blends beautifully with the other ingredients.

• Spinach & Artichokes: These two vegetables are the heart of the dip. The spinach offers a gentle sweetness, and the artichokes contribute a unique, nutty flavor that’s so comforting.

• Nutritional Yeast & Miso Paste: These are the secret to making the dip taste indulgent and cheesy without any dairy. Nutritional yeast adds a naturally cheesy flavor, while miso paste deepens the umami notes.

Seasonal Variations to Make This Your Own

A lovely thing about cooking is the freedom to make a dish your own, and this vegan spinach and artichoke dip is no different. If you want to switch things up, here are a few ideas for seasonal variations:

• Spring: Try swapping spinach with young cabbage, or add spring greens for a fresh, tender flavor.

• Summer: Mustard greens bring a slightly peppery bite, perfect for a summer twist.

• Fall & Winter: Stick with hearty spinach or massaged kale for a rich and grounding version of the dip.

Need a shortcut? If you’re pressed for time, you can use plant-based cream cheese to replace the cashews, plant milk, nutritional yeast, and miso. I personally love Treeline or Violife — Treeline is a bit tangier, while Violife has a creamier, softer taste.

How Many People Does This Serve?

This recipe makes enough for about 4-6 people as an appetizer or snack. If you’re hosting a larger gathering, simply double the ingredients to ensure everyone gets a chance to enjoy this creamy, flavorful dip.

How to Store and Reheat

Since this dip is made with fresh, whole ingredients and doesn’t contain preservatives, I recommend enjoying it within 5 days for the best flavor and texture. If you’re preparing it ahead of time, you can make the mixture the day before and bake it the following day to preserve its freshness.

Storage:

• Fridge: Keep the dip in an airtight container for up to 5 days.

• Freezer: You can freeze this dip for up to 1-2 months. Just make sure to let it cool completely before storing, and use an airtight container or freezer-safe bag. When ready to enjoy, let it thaw in the fridge before reheating.

Reheating:

• Oven: Preheat your oven to 350°F (175°C). Place the dip in the oven for 10-15 minutes until warm.

• Stovetop: Gently reheat in a pan on low heat, stirring occasionally.

• Microwave: Heat in a microwave-safe container for 30-45 seconds, stirring as needed.

Vegan Spinach and Artichoke Dip Recipe

Serving: 4-6

Prep: 30 minutes

Cook: 15 minutes

Total: 45 minutes

Difficulty: Easy

Ingredients:

• 1 tsp olive oil

• 3 cloves garlic, minced

• 1 small onion, chopped

• 1 ½ cups raw cashews, soaked for at least 15 minutes

• 1 3/4 cups unsweetened plant-based milk

• 1 ½ tsp Himalayan salt

• 1 tsp white miso paste

• ½ cup nutritional yeast (nooch)

• 3 cups raw spinach, chopped

• 1 14oz can artichoke hearts, drained and chopped

• 2 tbsp vegan parmesan (optional)

Directions:

1. Preheat the oven to 400°F (200°C).

2. In a sauté pan, heat the olive oil over medium-high heat. Add the chopped onion and cook for about 2 minutes, then add the garlic and cook for another minute until the onion is soft and translucent. Set aside.

3. In a high-speed blender or food processor, add the soaked cashews, plant-based milk, salt, miso paste, and nutritional yeast. Process until smooth and creamy.

4. In a bowl, combine the chopped spinach and artichokes. Pour the creamy cashew mixture over the veggies and stir until well combined.

5. Transfer the mixture to a baking dish, cover with foil, and bake for 20 minutes. In the last 5 minutes, remove the foil to allow the top to brown slightly.

6. Optional: Sprinkle with vegan parmesan before serving.

I’d love to hear what you think about this vegan spinach and artichoke dip recipe! If you make it, take a picture of your creation and share it with us by tagging @consciousvegankitchen_ on Instagram. Don’t forget to leave a comment below—let me know how it turned out, or share any tweaks you made. I can’t wait to see your delicious spins on this classic dish and hear about your experience!