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    Vegan Spinach Artichoke Dip

    Published: Nov 5, 2019 · Modified: Jul 11, 2020 by Sina · This post may contain affiliate links · 21 Comments

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    Vegan Spinach Artichoke Dip

    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!

    Vegan Spinach Artichoke Dip in a white and blue bowl on a marble countertop with a hand dipping a cracker into the dip

    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. 

    Vegan Spinach Artichoke Dip in a black pan with a wooden spoon

    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. 

    a collage of four photos that show the preparation of vegan spinach artichoke dip

    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.

    Vegan Spinach Artichoke Dip in a black pan with a wooden spoon on a marble countertop

    STEP 3: Combine all of the ingredients in a large bowl, season with salt and pepper and you’re good to go. 

    Vegan Spinach Artichoke Dip in a small blue and white bowl on a marble countertop with crackers on the side

    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 
    • Sweet Potato Dipping Sauce 

    a hand dipping a sesame cracker into a bowl of vegan spinach artichoke dip with a blue and white napkin underneath

    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!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina

    Vegan Spinach Artichoke Dip

    This vegan spinach artichoke dip is my favorite dip to bring to parties and family get-togethers! It's so incredibly creamy, rich, and healthy at the same time. Instead of mayonnaise and sour cream, this vegan recipe calls for white beans and cashews. They make it so creamy!
    5 from 16 votes
    Print Pin Rate
    Course: Dip, Side Dish
    Cuisine: American, Italian
    Prep Time: 10 mins
    Cook Time: 5 mins
    Total Time: 15 mins
    Servings: 6 servings
    Calories: 189kcal
    Author: Sina

    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. 

    Nutrition

    Calories: 189kcal | Carbohydrates: 17g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Sodium: 270mg | Potassium: 395mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2535IU | Vitamin C: 22.1mg | Calcium: 65mg | Iron: 2.8mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.
    Previous Post: « Vegan Cornbread
    Next Post: Sweet and Sour Chickpeas »

    Reader Interactions

    Comments

    1. Katie

      February 02, 2019 at 3:14 am

      5 stars
      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!

      Reply
    2. Monica

      January 04, 2019 at 2:50 am

      5 stars
      Made this for New Year’s Day and it was great! Thanks for the recipe!

      Reply
    3. Dolores Swanson

      December 28, 2018 at 1:02 am

      5 stars
      Simply delicious! Wonderful!

      Dee

      Reply
    4. Petitegrrl

      December 02, 2018 at 10:56 pm

      5 stars
      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!

      Reply
    5. Melissa

      September 23, 2018 at 3:54 am

      5 stars
      Brought this to a vegan potluck tonight (I’m not vegan so was happy to find the recipe). Everyone loved it! Thanks!

      Reply
    6. Stephanie

      June 03, 2018 at 8:21 pm

      5 stars
      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! :-)

      Reply
    7. Lisa

      January 15, 2018 at 10:57 pm

      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!

      Reply
    8. Rosanna

      December 30, 2017 at 11:49 pm

      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?

      Reply
      • Sina

        January 02, 2018 at 10:40 pm

        Hi Rosanna,

        I used raw unsalted cashews for this recipe. Hope you like it! :-)

        Reply
    9. Susan

      December 22, 2017 at 5:13 pm

      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

      Reply
    10. Molly

      December 15, 2017 at 7:29 pm

      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?

      Reply
      • Sina

        December 15, 2017 at 8:58 pm

        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. :-)

        Reply
      • sherry

        April 20, 2019 at 1:35 am

        i omitted the cashews and added 2 tablespoons of vegan mayo and it was delicious

        Reply
    11. Shannon

      December 14, 2017 at 7:45 pm

      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!!

      Reply
      • Sina

        December 15, 2017 at 8:50 pm

        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!

        Reply
    12. Marcy

      December 14, 2017 at 2:28 am

      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.

      Reply
    13. Sina

      December 14, 2017 at 1:18 am

      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!

      Reply
    14. Amber Thady

      December 13, 2017 at 9:05 pm

      Add more white beans?

      Reply
    15. Mandy

      September 28, 2017 at 2:21 am

      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

      Reply
      • Sara

        December 13, 2017 at 2:38 am

        I would like to know this too as I am allergic to soy, peanut & tree nuts, dairy, and eggs.

        Reply
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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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