Make snack time a whole event—and indulge in some you time—with this easy, super-creamy vegan spinach artichoke dip.
There’s nothing like a bubbling-hot, fresh-baked snack—and spinach artichoke dip delivers. But the crave-worthy treat is usually packed with dairy. This vegan version brings you that creamy flavor you love by subbing in cashews, nutritional yeast, and almond milk. But this recipe is quicker than the average cashew dip.
A lot of cashew recipes rely on soaking the cashews overnight. But this easy recipe lets you take a shortcut, soaking them in hot water for just a few minutes before blending them with nutritional yeast, garlic powder, lemon juice, salt, pepper, and either plant milk or water.
After layering your cashew dip over spinach and artichokes, pop it in the oven and let the heat do its magic. Et voila! Out of your oven comes hot, bubbly, creamy artichoke dip just bursting with umami flavors—and it’s all vegan.
This is just the recipe for impromptu get-togethers, the big game night, or just a treat-yourself evening with your favorite book or TV show. Pair this dip with a sliced baguette, tortilla chips, pita chips, crackers, or fresh vegetable sticks, and enjoy the perfect evening snack—because you deserve it.
Creamy Baked Spinach Artichoke Dip
- 1½ cups raw cashews
- 1 can (14 ounces) artichoke hearts in brine, drained and finely chopped
- 1½ to 2 cups spinach (frozen or fresh)
- 1 teaspoon garlic powder (or 2 garlic cloves, minced)
- 1 small lemon, juiced
- 2 to 4 tablespoons nutritional yeast, to taste
- 1½ cups unsweetened plain almond milk (or your favorite plant milk), or water
- 1 teaspoon salt
- freshly-cracked pepper, to taste
Pre-heat oven to 400 degrees F.
Soak cashews for 10 minutes, covered with one inch of very hot water, to help soften them up so they will blend ultra-creamily. Drain.
Dice the artichoke hearts and prep the spinach. (If frozen, let it thaw and drain out water. If fresh, steam and drain out the water as well.)
Blend the soaked cashews, nutritional yeast, garlic powder, lemon juice, salt and pepper, and all liquids to the bowl and process until nice and smooth, about 3 minutes or so. Do a taste test to see if the flavor works for you.
In a baking dish, add the spinach and artichoke hearts, pour the cashew cheese on top, and mix to combine.
Bake for 10 minutes in the oven, covered. Remove cover and bake for another 10 minutes.
Serve as is or stir before serving. This snackable dip is great with a sliced baguette, tortilla chips, pita chips, crackers or fresh vegetable sticks. Enjoy!
Additional snack recipes
Can’t get enough of our savory snacks? Try these 3 Vegan Super Bowl Appetizers to Make For the Big Game, 5 Things to Make in An Air Fryer (That Aren’t Fries), and 5 Easy Vegan Snack Recipes Under $1.