30-Minute Creamy Vegan Spinach Artichoke Dip with Cashews
Oct 27, 2020 (Last updated May 5, 2026) by Hannah Sunderani
This oven-baked vegan spinach and artichoke dip recipe is easy to make, with simple ingredients like raw cashews, nutritional yeast, spinach and canned artichoke. This 20-minute bake is a great creamy vegan dip to serve for entertaining, or anytime you feel like a savoury snack.
I like to serve this vegan spinach dip with toasted baguette, nachos or crackers for when I really want to impress a group. Even my non-vegan friends and family love this dip. Hands down this is one of the best vegan appetizer recipes I’ve made to date, and certainly proves that you can enjoy the classic dips, vegan style, without compromising on taste.
So, let me share how to make this creamy dreamy vegan spinach dip so that can enjoy it pronto!
The ingredients
The ingredients for this recipe offers bold and cheesy flavour for a gorgeous savoury dip! Made with just a handful of ingredients that you can find at any grocery store. Likely, you already have them in your pantry, especially if you’re used to vegan cooking.
- Raw cashews: This nut offers a creamy smooth base for our artichoke dip. When soaked in hot water for just 10 minutes, it blends into a beautifully smooth cashew cream that’s unmatched! I recipe tested with soaked almonds and it wasn’t as smooth. I much prefer using cashews.
- Baby Spinach: Fresh baby spinach adds a pop of green and is a must for achieving tht authentic and chunky spinach and artichoke dip. I recipe tested with kale but I found it to be much nicer with spinach. I also recipe tested this with frozen spinach and it worked great! If using frozen spinach, cook it along with the artichokes. Frozen spinach will have more water content so you might have to sautee for 1-2 minutes longer than fresh spinach.
- Artichoke hearts: For this recipe I used canned artichoke hearts, rinsed and drained then pat dry. It worked great!
- Almond milk: Used as well for the creamy base. Almond milk is a great plant-milk for this recipe because it doesn’t overpower with flavour. Next best would be soy milk or cashew milk. I would avoid using oat milk because it’s usually a sweeter milk and will affect the savoury taste.
- Nutritional yeast: Used to add cheesy flavour without the cheese! This is a recipe all vegans have at the ready and a must in this recipe!
- Miso: Enhanced the umami flavour and richness in this creamy dip. I’d highly recommend but I did recipe test without it, and it was still delicious.
How to make Creamy Vegan Spinach Artichoke Dip
Watch the how-to video:
If you prefer to follow along, watch my how-to video on my YouTube Cooking Channel – and see just how easy this creamy vegan spinach artichoke dip comes together!
So there we have it, an easy recipe for the very best Vegan Spinach Artichoke Dip that you’ve ever tasted. It’s creamy and thick, with cheesy, bold and savoury flavours. Enjoy serving this dip with toasted baguette, nachos, and crackers; and dip the day away.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
30-Minute Creamy Vegan Spinach Artichoke Dip with Cashews
Ingredients
- 1 cup raw cashews
- 2 tsp coconut oil
- 4 cloves garlic finely chopped
- 1 onion , small, finely chopped
- 5 oz baby spinach (140g)
- 1 can artichoke hearts (14 oz/400 ml), strained and pat dry, chopped
- 1 ¼ cups unsweetened almond milk
- 1/4 cup nutritional yeast
- 1 tbsp lemon juice
- 2 tsp miso
- ¾ tsp sea salt
- ½ tsp pepper
Instructions
- Pre-heat oven to 375F/190C. Add the raw cashews to a small bowl and pour boiling water over top. Let soak.
- In a medium-sized skillet melt the coconut oil, add the garlic and onion. Bring to medium heat and cook until softened (about 10 minutes). Then add the baby spinach and cook until wilted (about 3 minutes). Add the artichoke hearts and simmer to remove any access water (about 5 minutes).
- Strain the cashews and add to a high-speed blender with the almond milk, nutritional yeast, lemon juice, miso, and salt and pepper. Blend until smooth. Add the cooked spinach and artichoke and pulse a few times for a chunky texture.
- Transfer the mixture to a small baking dish (I used an 8 x 2 inch round dish). Cook for 20 minutes, or until the dip becomes fragrant and starts to lightly brown around the edges. Let cool slightly. Gently mix with a spoon to expose the soft interior. Serve with toasted baguette, nachos chips or gluten-free crackers.
Watch The Video
Notes
Approvals
Nutrition
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Can I substitute coconut milk for the almond milk? I have an allergy to almonds.
Hi Kerry! Any plant-milk substitution will work great in this recipe! Just know that coconut milk might add a coconuty flavour to the dip. 🙂 Another great option would be soy milk. 🙂
This is a really good recipe. I did have to substitute plant butter for the coconut oil I think this will go over well at my work function tomorrow.
Glad you enjoyed it Donna! Hope your work function went well!
This sounds fabulous! So happy to find this dip as a vegan recipe – my question is for all of us out here who are allergic to cashews. I think sesame would be too flavor forward so was considering sunflower or hemp seeds as a substitute – any opinion on using either of these to substitute? Thank you for sharing this recipe!
Hey Debra! I haven’t recipe tested it but I think you’re right in using hemp seeds. My other recommendation would be pine nuts or macademia nuts (if you don’t have an allergy to macadamia).
Are you using refined or unrefined coconut oil?
Hi Tania! I prefer the unrefinied, but both work in this recipe!
May I ask what purpose the coconut oil serves? Thank you.
The coconut oil is used to cook the onion and garlic in this recipe. I personally really like the taste and quality of coconut oil, but you can use another oil if you prefer – avocado oil also works great or you can use olive oil. Or you could use canola oil.
Your recipe look AMAZING !! can’t wait to make it! I’m wondering if I can omit the miso paste or substitute it for something else??
Hi Patricia, yes you can omit the miso paste if you don’t have it. Many have made the recipe without and it still tastes delish!
Awesome recipe! Made it for an appetizer for a few friends and it was a hit. I’m going to save the rest to put on sandwiches 🙂 Def will make again!
I am so thrilled to hear that Kelsey! Thanks for the kind comment. 🙂
Bonjour 👋 une succulente recette que je découvre toutes les saveurs et épices tout mes invités sont répartis avec votre recette très apprécié avec cette chaleur insoutenable
Merci énormément bonne journée ensoleillé 🌞
Merci Gigi! Je suis tres contente que tu as l’aime!
Hi there! I’ve heard amazing things about this recipe and am eager to try it. We have a nut allergy though and im wondering what I can substitute the cashews, coconut oil and almond milk with. Thanks so much !
I just made this-absolutely fantastic! I’ll also probably use this as a pasta sauce too.
I’m so happy that you enjoyed this recipe! It would be delicious as a pasta sauce!
How long do you let the cashews soak in the boiling water?
Hi Sheina, you can let it soak while you prepare the other steps to this recipe. Hope that helps!
Is the 6 people and calories 176 per serve referring to there being 6 servings total for the loaf + dip ?
Hi Mel, the calorie calculator is for the dip!
Hey I’m making this for Christmas Eve . Just want to check for 6 people means six servings at 176 calories per serving is that right ? Just counting calories so wanna make sure 🙂
Can you use a diff kind of miso if trying to avoid soy? Also if I omit will it take away from the authentic flavor of the dip?
Hi Amy! I prefer it with the miso but many have made it without and it’s still so tasty!! It’s really a personal preference. Feel free to omit if it’s easier. Enjoy!
Made this today and loved it. I didn’t have miso and subbed tahini. Fabulous.
Such a great idea to substitute with tahini! Thanks for the sweet comment. 🙂
Can you specify what miso is? I have miso broth, miso paste and miso powder I am unclear what I am supposed to use if any of those. Looking forward to trying. I am not vegan but I can’t have dairy so I always do vegan recipes for dairy stuff and it’s always so good and way healthier.
Hi Tiffany. Miso is sometimes labelled as “soybean paste” – you can usually find it in the sushi section at the grocery store. Or, feel free to omit the miso altogether!
This looks amazing! Will definitely try it 🙂 Does it have to be cocnut oil or can I use canola oil for ex?
Hi Cecilia! You can absolutely use canola oil in this recipe! Enjoy!
I would love to prep this today and bake tomorrow for a party. Do you think that would work?
Hi Stephanie. You can absolutely do this! My recommendation is to reheat in the oven at 300 for 20 minutes before serving. You can cover the top with an oven safe lid, or tin foil. 🙂
I’m thinking about taking this to a party but worry about how it’ll taste when it cools down. Any advise?
Hi Heidi! I have eaten this spinach artichoke at room temperature and it’s delicious!! So absolutely you could bring it to a party. If you prefer it warm, you can cover the top with foil or a heat proof lid and reheat at 300 for 15 minutes when you arrive at your party. Up to you!
Is miso paste what I need to use? That’s all I seem to be able to find!
Hi Bianca, yep! Miso comes in a paste form, so that sounds right! I hope you enjoy the recipe. 🙂
If i dont have miso broth what can I substitute it for.?
Hi Angel! If you don’t have miso you can absolutely forgo it in the recipe! It will still be delicious without. 🙂
I used a 16oz pkg of frozen spinach and it worked well, too! Taste was a little different than I was expecting but it was good. I second the addition of some chili flakes. I added just a few and it didn’t make it spicy, just another level of flavor.
Hi Megan. Thanks so much for the comment! The modifications you made sound absolutely delicious! Love that you added some chili flakes for a little kick. Thanks for dropping your note for other viewers and hope to see you again. 🙂
This looks delicious!! Will definitely try tonight!
I was just wondering for the almond milk is it sweetened or unsweetened?
And how long do the cashews have to be soaked for in the water?
Hi Hennah! Thanks for the very sweet comment about this recipe. Yes, the almond milk is unsweetened! I’ve updated the ingredient list to reflect this in case others were wondering the same! (I always use unsweetened almond milk in my recipes). As for the cashews, because we are soaking in boiling water you only need 15 to 20 minutes of soaking. If you prefer to use room temperature water, I suggest to soak for 1 hour. Hope this helps!
Made this tonight for me and the hubs (who’s not vegan) and it was absolutely delicious! He’s always surprised that vegan sauces can start from cashews and end up so smooth, creamy and yummy. I added a few extra seasonings (garlic powder, onion powder & chili flakes) while blending, and a dollop of tofutti sour cream right before serving and it was definitely a hit! We ate it with Late July tortilla chips because I forgot to purchase the bread smh, but it was soooooo good regardless. I will definitely make this again.
Hi Lindsay! I am so thrilled that you enjoyed this dish!! My husband was also so surprised when I started making cashew-based dishes. You really don’t need the cream. 🙂 I love how you made this recipe your own with those add-ons. It
sounds absolutely gorgeous! I hope you enjoy making this recipe time and again!
Yum! We made this tonight, for New Years Eve. It’s a great holiday/party snack! We ate it with Pumpernickel bread! Great recipe!
So so happy you liked the recipe! We did too!
Wow delicious! Merry Christmas! Best idea ever! Thank you very much. I followed the recipe. Fabulous!
So so happy to hear it Kortneii! Thanks for the sweet note and hope you had a wonderful Holidays!