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.
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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.
Katie
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!
Monica
Made this for New Year’s Day and it was great! Thanks for the recipe!
Dolores Swanson
Simply delicious! Wonderful!
Dee
Petitegrrl
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!
Melissa
Brought this to a vegan potluck tonight (I’m not vegan so was happy to find the recipe). Everyone loved it! Thanks!
Stephanie
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! :-)
Lisa
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!
Rosanna
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?
Sina
Hi Rosanna,
I used raw unsalted cashews for this recipe. Hope you like it! :-)
Susan
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
Molly
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?
Sina
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. :-)
sherry
i omitted the cashews and added 2 tablespoons of vegan mayo and it was delicious
Shannon
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!!
Sina
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!
Marcy
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.
Sina
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!
Amber Thady
Add more white beans?
Mandy
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
Sara
I would like to know this too as I am allergic to soy, peanut & tree nuts, dairy, and eggs.