If you’re looking for a vegan dip, look no further! This vegan spinach artichoke dip is about to blow your mind! It’s incredibly rich, creamy, and packed with flavor. Made with cashews and white beans, it’s a plant-based twist on a classic favorite that will have you coming back for more.
Why This Recipe Works
This vegan spinach artichoke dip is one of my all-time favorite dips! It’s so rich and incredibly creamy and tastes amazing with crackers, chips, or vegetable sticks.
It’s perfect for parties, game and movie nights, or whenever you’re craving a comforting snack. You only need very basic ingredients. Nothing fancy or hard to find. And it’s ready in just 15 minutes.
And the best thing is that it’s so much healthier than regular spinach artichoke dip. Instead of sour cream, mayonnaise, and Parmesan, this vegan spinach artichoke dip calls for white beans and cashews.
The blended cashews bring a creamy and velvety texture to this dip that rivals any dairy-based version. Paired with the heartiness of white beans, this combination creates a satisfying and protein-rich base.
Fresh spinach adds a burst of vibrant green goodness, while artichoke hearts bring the perfect tanginess to the mix. And let’s not forget about garlic and onion that add a savory and aromatic taste to this dip.
For the cheesy flavor, I added nutritional yeast, which is also full of vitamins, minerals, and protein. So overall, this dip is not only super delicious but also incredibly healthy!
Besides, the recipe is super versatile! It’s not just for dipping! Spread it on sandwiches or pizza, use it as a filling for stuffed mushrooms, or even toss it with pasta for a creamy and flavorful sauce.
So grab your blender, gather your ingredients, and whip up a batch of this healthy and delicious vegan spinach artichoke dip!
Ingredients & Substitutions
- White Beans – use canned white beans or cook dried ones in your Instant Pot.
- Cashews – raw, not salted or roasted.
- Spinach – fresh baby spinach.
- Artichokes – canned artichoke hearts without oil.
- Lemon – fresh lemon juice
- Nutritional Yeast – it has a cheesy and nutty flavor.
- Onion & Garlic
- Salt & Pepper
How To Make This Recipe
1. Step: Drain the canned white beans and put them in a blender together with the cashews, lemon juice, and nutritional yeast. If you want to make it a bit easier for your blender, you can soak them in water for 4-6 hours before using them.
2. Step: Once you’re done blending the cashews and the white beans, heat some oil in a large pan and sauté the onion for 2-3 minutes or until translucent. Then add the garlic and cook for another minute.
3. Step: Add the spinach and let it wilt.
4. Step: Add the blended cashew and bean mixture and stir well.
5. Step: Transfer to a large bowl, season with salt and pepper and sprinkle with freshly chopped parsley and red onion flakes.
Tips & Tricks
- The cashews you use for this dip should be unsalted and not roasted.
- It’s very important to use a good high speed blender for this spinach artichoke dip. Otherwise the base that is made of cashews and white beans won’t become as creamy.
- I used a Vitamix and I didn’t soak the cashews. However, if you want, you can soak them for 4-6 hours or even overnight if you have enough time.
Storing
Stored in an airtight container in the fridge, this vegan spinach artichoke dip will last up to 4 days.
Freezing
You can freeze this dip up to 3 months. Reheat it in the oven.
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I hope you like this vegan spinach artichoke dip as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Vegan Spinach Artichoke Dip
Equipment
- 1 high speed blender
- 1 chopping board
- 1 knife
Ingredients
- 1 cup white beans, rinsed and drained
- 1/2 cup cashews
- 1 tablespoon lemon juice
- 2 tablespoons nutritional yeast
- 1 onion, chopped
- 4 cups fresh spinach
- 2 cloves of garlic, minced
- 1 can artichoke hearts, drained and roughly chopped
- salt
- pepper
- red pepper flakes (optional)
- chopped fresh parsley, to serve
Instructions
- Drain the canned white beans and put them in a blender together with the cashews, lemon juice, and nutritional yeast. If you want to make it a bit easier for your blender, you can soak them in water for 4-6 hours before using them.
- Once you're done blending the cashews and the white beans, heat some oil in a large pan and sauté the onion for 2-3 minutes or until translucent. Then add the garlic and cook for another minute.
- Add the spinach and let it wilt.
- Next, add the blended cashew and bean mixture and stir well.
- Transfer to a large bowl, season with salt and pepper and sprinkle with freshly chopped parsley and red onion flakes.
Notes
- The cashews you use for this dip should be unsalted and not roasted.
- It’s very important to use a good high speed blender for this spinach artichoke dip. Otherwise the base that is made of cashews and white beans won’t become as creamy.
- I used a Vitamix and I didn’t soak the cashews. However, if you want to you can soak them for 4-6 hours or even overnight if you have enough time.
- Stored in an airtight container in the fridge, this vegan spinach artichoke dip will last up to 4 days.
Polly
Yum! (Don’t forget to add the step in the recipe where you add the artichokes.) I soaked the cashews in hot water and used a Ninja — needed to add water to get it going. Thanks for this delicious and sin-free recipe!
Deb Z
How large a can of artichokes? I buy large jars of artichokes so wight would be terrific, or cups? Also, Do you have a way to sign up and subscribe to your great efforts?