This is the BEST vegan spinach artichoke dip! It's warm, creamy, cheesy, flavorful and the perfect crowd-pleasing appetizer. It's easy to make, ready in 30 minutes and gluten free.
- 1 tbsp olive oil
- 1/2 cup finely diced shallot or yellow onion
- 2 large cloves garlic, minced
- 1 15 oz can artichokes, roughly chopped
- 4 cups spinach, roughly chopped
- 1 cup raw, unsalted cashews (soaked for 2-3 hours in room temp water or 15 mins in very hot water)
- 1/3 cup water
- 1 1/2 tbsp lemon juice
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp white miso*
- 2 tbsp vegan parmesan style cheese + 1 cup for topping
- 2/3 cup vegan cream cheese
- Preheat oven to 375˚ F.
- Heat oil in a large, oven-safe skillet over medium heat. Sauté shallot (or onion) and garlic until softened, about 5 minutes. Remove half of the sautéed shallot mixture and set aside.
- Add artichokes and spinach to pan and continue to sauté until greens are wilted - about 3-5 minutes. Remove skillet from heat.
- Meanwhile, add soaked cashews, water, lemon juice, olive oil, nutritional yeast, salt, pepper, miso, vegan parmesan, vegan cream cheese and reserved half of shallot/garlic mixture to a blender. Blend on high speed until completely smooth and creamy.
- Pour cheese mixture into skillet with artichoke/spinach. Stir well to incorporate, then top with remaining 1 cup of vegan parmesan. Bake for 10 minutes, until dip is hot and bubbly and cheese is melty.
- Serve with toasted bread, pita, chips and/or fresh vegetables.
Don't skip the cashew soaking. Soaking softens the cashew up so they blend into a perfectly smooth, creamy sauce. Short on time? In a pinch, you can soak cashews in super hot water for 15 minutes before using in this recipe.
Storage: Cover leftovers and store in the refrigerator for 3-4 days.
Reheating: if reheating the entire skillet, heat in a 350˚F oven until heated through (5-8 minutes). If reheating a small amount in a bowl, reheat in the microwave in 30 second intervals until heated through.
Can you use frozen spinach? Yes. Thaw the spinach ahead of time, then squeeze to remove excess moisture before adding to the recipe. *NOTE: if using frozen spinach, only use 6-8oz.
Shallots: you can also use yellow onion. We use shallot because you only need 1/2 cup here, which is about the size of 1 medium shallot (whereas an average onion is about 1 1/2 cups).
Artichokes: we use water-packed artichokes instead of marinated in this recipe.
*Miso: Miso adds a savory, umami flavor to this spinach artichoke dip. If you don't have any, you can leave it out, but it really packs a big flavor punch!
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice.
- Category: Dips
- Method: Stovetop
- Cuisine: American
Keywords: vegan spinach artichoke dip