This vegan spinach artichoke dip is one of my all-time favorite dips! It’s so rich and incredibly creamy. Serve it with whole wheat crackers and you’re good to go for your next party!
I can never get enough of artichokes. Whether they are on a pizza, in a pasta dish, or just by themselves. And a creamy vegan artichoke dip? YES, please!!
I LOVE bringing this vegan spinach dip to parties and family get-togethers. Or sometimes we just enjoy it on the couch while watching Netflix. Haha! It’s the little things that make life great, isn’t it?
Why This Spinach Artichoke Dip Is So Much Healthier Than Regular Spinach Artichoke Dip:
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.
They make it incredibly creamy and healthy at the same time! So this vegan dip is not only super delicious but also packed with protein! For the cheesy flavor, I added nutritional yeast, which is also full of vitamins, minerals, and protein.
What You Need For This Vegan Spinach Artichoke Dip:
You only need very basic ingredients for this vegan spinach artichoke dip. Nothing fancy or hard to find.
You need:
- canned white beans
- cashews
- fresh spinach
- canned artichokes
- fresh lemon juice
- nutritional yeast
- one onion
- and of course salt and pepper
As always, you can find the full ingredient list as well as the detailed recipe instructions in a separate, printable recipe box at the end of this post.
How To Make This Vegan Spinach Artichoke Dip
The recipe for this healthy spinach artichoke dip is pretty easy! It’s ready in just 15 minutes.
STEP 1: Drain the canned white beans and put them in a blender together with the cashews. 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.
STEP 2: Once you’re done blending the cashews and the white beans, heat some oil in a large pan and sauté the onion and cook the spinach for a couple of minutes.
STEP 3: Combine all of the ingredients in a large bowl, season with salt and pepper and you’re good to go.
Recipe 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.
More Vegan Snack Recipes You Might Like:
- Cauliflower Buffalo Wings with Vegan Ranch
- Vegan Nacho Cheese
- Roasted Chickpeas
- Vegan Onion Rings
- Cauliflower Hot Wings
- 20 Delicious Vegan Snacks
I LOVE TO HEAR FROM YOU GUYS!
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
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
- Rinse an drain the canned white beans and put them in a blender together with the cashews, the lemon juice, and the 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. Put aside.
- Heat some oil in a large pan and sauté the onion for about 3 minutes until they become translucent. After 2 minutes, add the garlic. Then add the spinach and cook for 3 more minutes. Season with salt and pepper. Add the artichokes and stir in the white bean cashew mixture.
- Again season with salt, pepper, and if using red pepper flakes. Sprinkle with chopped fresh parsley and serve with whole wheat sesame crackers.
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.
This is one of my all-time favorite recipes! Ever.
Recently I substituted kale for the spinach because that’s all I had and liked it just as much, if not better.
I love this with super seedy crackers or some gluten free kale/corn based crackers, but best of all might be mixed in with some chickpea pasta. The pasta really makes it a meal.
Thanks for the recipe!
Made this for New Year’s Day and it was great! Thanks for the recipe!
Simply delicious! Wonderful!
Dee
I was looking for a vegan dip for football season – this is great. The seasoning is easily adjustable and it is versatile to use with other dishes. Thanks for sharing!
Brought this to a vegan potluck tonight (I’m not vegan so was happy to find the recipe). Everyone loved it! Thanks!
Made this for a birthday party last weekend and everyone loved it! So much better than the one with mayonnaise. I was a bit skeptical about the beans at first, but it turned out so creamy! Thanks for the recipe! :-)
This is so delicious! Our entire family loved it. We typically don’t add salt and it was perfect without the added salt. We also served it with raw veggies, so so good! Thank you for the recipe!
I was wondering if there was a specific type of cashews needed for the recipe, Like roasted and salted or did they need to be raw?
Hi Rosanna,
I used raw unsalted cashews for this recipe. Hope you like it! :-)
Hi Molly, How big is the bowl? How many servings to you think, approximatelyTrying to figure out how much I will need for Christmas. Thanks
I’d like to make this, but my son is allergic to cashews. Could I substitute veganaise for the cashews? Any idea how much it would take to substitute?
Hi Molly,
I haven’t tried substituting veganaise for the cashews. It will change the texture, but I think this could work out. :-) Maybe try adding 1/2 cup of vegenaise. You could also add more, it depends on how “rich” you want the dip.
Let me know how it turned out. :-)
i omitted the cashews and added 2 tablespoons of vegan mayo and it was delicious
I’m dairy free for the time being because my infant has a dairy allergy, and I’ve been challenged with finding flavorful dairy-free recipes for my entire family. I’m going to try this recipe this weekend! I used the blended cashews for green bean casserole over Thanksgiving and I was very impressed with the results. Thanks for posting this!!
Hi Shannon,
So glad you’re trying the recipe! :-) Let me know how you liked it. Yes, blended cashews are AMAZING! They’re so creamy!
This was amazingly good. I left out the Spinach and added a can of diced green chilies (drained). I also doubled the nutritional yeast. Served with Rosemary Olive oil Triscuits and crudites. I seriously could have eaten the WHOLE BOWL! I can’t wait to try slathered on pizza or flatbread.
Hi Mandy and Sara,
You could just leave out the cashews. This will change the texture of the dip (it won’t be as rich and creamy) but it will still be good. :-)
Let me know if you give it a try!
Add more white beans?
We are trying to find recipes that are allergy friendly for our son who is allergic to dairy, eggs, tree nuts, wheat, pineapple, coconut, to name a few. Is it necessary for the quality of the recipe to add in the cashews? Are there any ideas for a replacement?
Thank you so much,
Mandy
I would like to know this too as I am allergic to soy, peanut & tree nuts, dairy, and eggs.