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Square cropped close up of a small black bowl filled with spinach artichoke dip and garnished with a lemon wedge. A wooden knife sits in the bowl and there are crackers and vegetables surrounding the bowl.
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Vegan Spinach Artichoke Dip

This vegan spinach artichoke dip recipe creates a rich and creamy dip that’s loaded with cauliflower, white beans and cashews! It’s nutritious and nutritious, without dairy or dairy substitutes.
Course Appetizer
Cuisine Vegan
Keyword Dairy free spinach artichoke dip, Vegan Spinach Artichoke Dip
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 Servings
Calories 231kcal

Ingredients

  • 1 cup onion , diced
  • 2 tablespoons olive oil
  • 3 cups cauliflower florets (about ½ a medium cauliflower)
  • ½ cup cashews
  • 1 cup water (or vegetable broth)
  • 2 ¼ cups white beans (19 oz/ 540 mL can, drained and rinsed)
  • 1 ¾ cups artichoke hearts (14 oz/ 398 mL can, canned in water)
  • 2 tablespoons artichoke water (liquid from the can)
  • 150-300 grams frozen chopped spinach , thawed
  • ½ cup plant-based milk , unsweetened (I use soy milk)
  • cup nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon salt (or to taste)
  • black pepper (to taste)

Instructions

Step 1: Prep and Cook the Onion, Cauliflower and Cashews

  • Warm some olive oil in a large pan over medium heat. Add the diced onion and cook until it softens and starts to caramelize. For added flavor, continue cooking the onion until fully caramelized (optional).
    2 tablespoons olive oil, 1 cup onion
  • Once you’ve cooked the onion to your liking, add cauliflower, cashews and water (or vegetable broth). Place a lid on your pan and cook for 5-7 minutes, until the cauliflower is fork tender (easy to poke a fork through). Keep an eye on the pan to ensure there’s always some water; add extra as needed).
    3 cups cauliflower florets, ½ cup cashews, 1 cup water
  • Once your cauliflower is cooked, turn the heat off and let the pan to cool with the lid off.

Step 2: Prep the Artichoke and Spinach

  • Open your can of artichoke hearts and scoop 2 tablespoons of liquid into the blender. Drain away remaining liquid. Chop the artichoke hearts into small pieces and set aside.
    2 tablespoons artichoke water, 1 ¾ cups artichoke hearts
  • Ensure your spinach is thawed when you put it into a mesh strainer and press out all excess liquid. If it’s not well chopped, chop it into small pieces and set aside.
    150-300 grams frozen chopped spinach

Step 3: Blend the Dip

  • Open a can of white beans, rinse them, then place into a blender or food processor.
    2 ¼ cups white beans
  • Place the cooled, cooked vegetable mixture to your blender.
  • Add all remaining ingredients (everything except for the spinach and artichoke) to the blender.
    ½ cup plant-based milk, ⅓ cup nutritional yeast, 1 teaspoon garlic powder, 1 teaspoon Old Bay seasoning, 1 teaspoon salt, black pepper
  • Blend together until smooth and creamy. If using a food processor, it may not blend perfectly smooth. You may need additional liquid to blend the mixture – I recommend extra plant-based milk if needed.
  • Once blended, remove the dip from your blender and place into a large bowl along with the chopped artichoke hearts and drained, chopped spinach. Stir until everything is well combined, breaking apart clumps of spinach as you go.
    1 ¾ cups artichoke hearts, 150-300 grams frozen chopped spinach
  • This recipe can be served warm or cold (warm is my preference).

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.
Nutrition information exclusively for spinach artichoke dip and does not factor in a bread bowl or any additional foods served with the dip.

Nutrition

Serving: 1Serving (⅛ of recipe) | Calories: 231kcal | Carbohydrates: 30g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 785mg | Potassium: 847mg | Fiber: 10g | Sugar: 3g | Vitamin A: 2300IU | Vitamin C: 25mg | Calcium: 130mg | Iron: 4mg