vegan spinach & artichoke dip

vegan spinach and artichoke dip_hot for food

You know I love a good vegan dip! Nothing’s more quick and easy than dunking veggies and pita wedges into something creamy and delicious. Especially when it’s made from scratch!

This vegan spinach & artichoke dip is one of those classic restaurant appies that everyone always wants to order. My is just as delicious, and has none of the animal by-products! It’s also quite healthy, thanks to some added fibre and protein from creamy butter beans.

Have vegan spinach and artichoke dip as a meal on those lazy nights, or put it out as a comforting starter for your dinner guests!

vegan spinach and artichoke dip recipe

vegan spinach and artichoke dip_hot for food
4.48 from 17 votes
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vegan spinach & artichoke dip

Check out this well-loved restaurant appetizer gone vegan! Dunk as many pita wedges as you please into this creamy spinach and artichoke dip. 

Course Appetizer, Snack
Cuisine American
Keyword artichoke, spinach, spinach and artichoke dip, vegan dip
Prep Time 17 minutes
Cook Time 30 minutes
Total Time 47 minutes
Servings 8


  • 3/4 C finely chopped white onion
  • 2 garlic cloves, minced
  • 1 tbsp + 2 tsp olive oil
  • 8 C fresh baby spinach
  • 1/2 C raw cashews, soaked for 20 minutes in hot water
  • 1 C nondairy milk
  • 1/4 C nutritional yeast
  • 2 tsp apple cider vinegar
  • 2 tsp lemon juice
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 1/4 tsp white pepper
  • 1/4 tsp dried basil
  • 1/8 tsp chili flakes
  • 2 tbsp tapioca starch
  • 1 x 395 ml can butterbeans or navy beans
  • 1 C marinated artichokes, drained from marinade


  1. Preheat oven to 425°F.

  2. In a pan over medium heat, sauté onion in 2 teaspoons of olive oil for 2 to 3 minutes until slightly soft and fragrant. Lower heat to medium-low and add in minced garlic and spinach. Continue cooking for another 1 to 2 minutes until spinach is wilted and soft, but still bright green.

  3. Drain and rinse cashews from soaking water and add to a food processor. Process until they become a fine meal and nearly smooth. Then add tapioca, nutritional yeast, apple cider vinegar, lemon juice, sea salt, onion powder, white pepper, dried basil, chili flakes, and half of the nondairy milk to the food processor and process until smooth.

  4. Add in beans and artichokes and run the machine while you gradually add the remaining half cup of nondairy milk. Process until smooth.

  5. Pour this mixture into your baking dish and fold in the spinach, onion, and garlic mixture.
  6. Drizzle 1 tablespoon of olive oil over the top and bake for 20 to 25 minutes. It should be bubbling and slightly puffed and golden brown on top.

  7. Serve with bread, crackers, or vegetables for dipping.

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31 thoughts on “vegan spinach & artichoke dip”

    1. If you have a nut allergy, seeds make a good substitute. IMO hemp seeds best mimic the flavor/fat of cashews, but they can be a bit $$$$. Alternatively, try sunflower seeds. They’re much less expensive than hemp, but their flavor is a bit stronger than cashews (taste is closest to peanuts).

  1. Not vegan yet but slowly transitioning over. Didn’t even have butter beans so I used chickpeas and it was AMAZING! Thanks for all the foodspiration!

  2. Make this three times a week I’m addicted!! Taste great with broccoli instead of spinach too! and with all types of beans/veggies it’s the perfect go to sauce for pasta, dip for everything, sandwich spread, it makes me very happy.

  3. I’m not vegan, but I’m obsessed with your recepies!I’ve just added ricotta cheese instead of cashew…damn it was goooood!Cheers from Italy

  4. Made this the other day for a party and everyone loved it! Not everyone at the party was vegan and it was really nice to enjoy something together. No one missed the cheese. Very thick and creamy. I made mine in a vitamix blender and it worked great!

  5. This was beyond incredible!!! Couldn’t believe the depth of flavor – in every single bite – yum! The crispy toasty edges of the dish was the best. Used navy beans and it was super delish :). Thanks for the great recipe!

  6. Do you think tofu could replace the cashews? Or will that be too much with the navy beans? I want to make for New Years but my friend is allergic to nuts…she’s also non-vegan, but I am.

  7. This recipe is a winner! Just brought this dip to a holiday party and everyone agreed it was a hit. I doubled the recipe and served in a cast iron skillet with wheat thins and veggies.

  8. My mom and I consumed the entire recipe right when it got out of the oven! I was not even able to make it to bringing out the chips and vegetables to use to dip–we just ate it with a spoon as is. Absolutely delicious!
    Tip: I went to a couple of grocery stores searching for tapioca starch, and ShopRite has it available under “Tapioca Flour”. I also was unable to find either of the beans so I used cannellini beans, instead, which was still amazing. Thank you for sharing!

  9. Been meaning to try this for a while… IT WAS SO DELICIOUS. My boyfriend and I ate it so fast I didn’t have time to IG. Thanks Lauren! Cooking up the 🇨🇦 love from SF.

    1. Hey Veronica,

      I just made this and i just mixed the chopped artichokes in and it was great. This is a really great recipe.

  10. This tasted ok. It tastes more like a bean dip then traditional spinach and artichoke dip. I followed everything except left out the tapioca flour. It was a little to bland for me and that may be because I used regular canned artichokes and not the marinated ones. I’m glad I tried it, but wouldn’t ever make it again.

  11. Hi! When making this the night before a gathering, would you suggest I hold off on baking until the party the next day? And storing in the fridge? Or fully bake, store in fridge and warm in oven again before serving? Trying to impress both my vegan and non-vegan friends ;~)

  12. this is so freaking delicious man. when i brought it to a superbowl party i lowkey ate like half of it. gonna make it for my birthday tomorrow and try to have a little more restraint.

  13. THIS IS SOOOO AMAZING! My mom and I consumed half of it as soon as it came out of the oven with some tortilla chips. The next day its even better warmed up (flavors marinate even more so over night it became super creamy) ! I had it with pita chips as well. XO

  14. This was pretty good. Im used to a more cheesier dip. the consistency of this was more like a soufflé. But we still at the whole thing in a day. We ate it with toasted bread and carrrot sticks

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