Enjoy this delicious vegan spinach artichoke dip recipe in a pumpernickel bread bowl or as a dip for any of your favourite goodies! It’s packed with flavour and I could honestly eat this by the spoonful.
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Making Non Dairy Spinach Artichoke Dip
Classic spinach artichoke dip recipes are packed with dairy. So what’s a vegan (or person unable to eat dairy) to do?
Find creative ways around the dairy products in a recipe of course!
While you can certainly opt for vegan or non-dairy versions of sour cream, mayonnaise and cheese (common in non-vegan recipes) these ingredients can be expensive and aren’t accessible to everyone.
So, I’ve decided to make this spinach artichoke dip recipe with relatively simple ingredients. We’re replacing most of the “dairy” with white beans and cauliflower. Together, these two ingredients make for quite a creamy dip, plus they are packed with nutrition which is a nice bonus!
Nutritious Spinach Artichoke Dip?
While I don’t like to classify foods as healthy or unhealthy, it’s nice to talk about the nutrition any recipe provides! FYI, all foods provide some amount of nutrition and can fit into a balanced lifestyle.
This particular vegan spinach dip contains a nice amount of fibre, mostly coming from the beans and cauliflower.
There’s also some tasty plant-based protein in the beans and some in the almonds.
Let’s not forget about healthy fats! Fats are important to help with nutrient absorption (especially all the beta carotene and vitamin K in that spinach!) but they are also critical for flavour.
Fats provide lots of deliciousness to all recipes and helps keep us satisfied, not to mention fuller for longer.
We’re using heart healthy fats in this recipe with the almonds and olive oil.
This spinach artichoke dip tastes even better if you drizzle some olive oil across the top and bake the dip for 15 minutes before serving! Alternatively, if you have vegan cheese shreds, that’s a tasty option to bake onto the top of this dip.
How to Serve Vegan Spinach Artichoke Dip
We always serve our spinach artichoke dip with pumpernickel bread because it’s a classic flavour combo. If you don’t like pumpernickel, or can’t have it, there are lots of other options for what to serve with your vegan dip, including:
- Pita bread triangles (delicious baked!)
- Vegetable sticks
- Tortilla chips
- Slices of baguette (can toast them for a nice crunch)
- Pretzels (crunchy or soft)
- Bread sticks (crunchy or soft)
As you may have gathered, most of these options are bread or bread alternative (vegetable sticks are not a bread alternative haha). You just can’t beat the experience of dipping satisfying breads into creamy sauces.
I hope you enjoy this vegan/ non-dairy spinach artichoke dip recipe as much as I do. Let me know what you served it with in the comments below. If you share on social media, be sure to tag me @lettucevegout
Please note: I blended a small amount of spinach into the sauce mixture to get it this green colour but this is not required; I did not bake the dip you see in the pictures.
Vegan Spinach Artichoke Dip (Non Dairy)
- Large pot
- Cutting Board
- 1/2 medium-sized head cauliflower cut into florets
- 1 small-medium sized onion diced
- ½ C almonds (could sub for cashews or sunflower seeds)
- 1 C water
- 2 tbsp olive oil
- 1 540 mL can white beans , drained and rinsed
- 1 398 mL / 14 oz can artichoke hearts (canned in water)
- 2 tbsp artichoke water (liquid from the can) (discard the rest)
- 150 g frozen spinach , thawed
- ½ C non-dairy milk unsweetened
- 1/3 C nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Old Bay seasoning or your favourite seasoning salt
- 1 tsp salt to taste
- Place the cauliflower florets (half a medium cauliflower), diced onion (1 small-medium onion), ½ C almonds and 1 C water into a pot. Bring the pot to a boil then lower to medium heat and cook until the cauliflower is fork-tender (approx. 10-12 minutes). Reserve ½ C of this cooking water and discard the rest.
- Open the can of artichoke hearts and reserve 2 tbsp of the liquid. Add this 2 tbsp of liquid to a blender or food processor. Drain away the rest of the liquid and chop the artichoke hearts into small pieces.
- Thaw the spinach (150 g) (I use the thawing setting on my microwave). Strain out as much water as you can from the spinach.
- Place the vegetable and almond mixture into the blender or food processor (that already has the 2 tbsp artichoke liquid) along with the ½ C of reserved cooking water. Put all the remaining ingredients except for the artichokes and spinach, into the blender or food processor.
- Blend or process the mixture until it is smooth and creamy in texture. This may take a few minutes depending on your blender or food processor. You may need to add extra non-dairy milk to help it blend.
- Scrape the mixture out of the blender or food processor into a large, oven safe dish. Stir in the spinach and chopped artichoke pieces and mix them through (you will likely have to work to separate the pieces of spinach so they are evenly distributed).
- You can serve as-is or bake at 350 °F for 20-25 minutes, until the top is going golden brown.
- Pour into a pumpernickel bread bowl, or serve with bread, crackers, pita, and/or vegetables to dip.
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This is an updated post: Original post date March 2019