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vegan spinach & artichoke dip

You won’t even know (or care) that this warm spinach and artichoke dip is vegan and actually quite healthy, thanks to some added fibre and protein from creamy butter beans. Have it as a meal on those lazy nights or put it out as a comforting starter for your dinner guests!

 

vegan spinach and artichoke dip
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Print Recipe

vegan spinach & artichoke dip

You won't even know (or care) that this warm spinach and artichoke dip is vegan and actually quite healthy, thanks to some added fibre and protein from creamy butter beans. Have it as a meal on those lazy nights or put it out as a comforting starter for your dinner guests!

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 servings

Ingredients

ingredients:

  • 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 mins in hot water
  • 1 C non-dairy 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

Instructions

  1. Pre-heat oven to 425 F.
  2. In a pan over medium heat sauté onion in 2 teaspoons of olive oil for 2-3 minutes until slightly soft and fragrant. Lower heat to medium-low and add in minced garlic and spinach and continue cooking for another 1-2 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 the non-dairy milk to the food processor and process until smooth.
  4. Then add in beans and artichokes and run the machine while you gradually add the remaining half cup of non-dairy 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 20-25 minutes. It should be bubbling and slightly puffed and golden brown on top.
  7. Serve with bread, crackers or vegetables for dipping!

28 comments

  • Katie Lynn 3 years ago

    Is there anything you can use instead of cashews due to allergies?

  • Nicole 3 years ago

    I can’t believe how amazing this is.

  • Shameleon 3 years ago

    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!

  • ML Assad 2 years ago

    Can you make it ahead and then bake it just before you are ready to serve?

  • Ciara 2 years ago

    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.

  • Jessica 2 years ago

    This is awesome! Two of us polished it off in under 20 minutes, absolutely delicious!

  • Kristina 2 years ago

    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

  • Ema Downey 2 years ago

    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!

  • Rose AG 2 years ago

    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!

  • Cassie 2 years ago

    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.

    • Lauren Toyota 2 years ago

      probably yes!

  • Whit 2 years ago

    Omg… this looks amazing. Just discovered your blog and am loving all of your recipes. Thank u for creating this! <3

  • Bianca 2 years ago

    Amazing! Made without the tapioca starch and was still very good. Paired with the pretzel bites from another recipe

  • Eleni Psihogios 2 years ago

    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.

  • Christie 2 years ago

    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!

  • Emilie 2 years ago

    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.

  • Gabrielle Sharrard 2 years ago

    Is it safe to use a toaster oven, that’s all I got.

  • Veronica S 2 years ago

    Do I need to put the artichokes in the processor or can I just mix them in (chopped) when I add the spinach?

    • Cre 2 years ago

      Hey Veronica,

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

  • Ali 2 years ago

    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.

  • Hannah Bollman 1 year ago

    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 ;~)

  • patanella 3 weeks ago

    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.

    • Lauren Toyota 3 weeks ago

      nice!! enjoy and happy birthday!

  • Dee Russo 3 days ago

    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

    • Lauren Toyota 3 days ago

      yaay! so glad you enjoyed it

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