20-Minute Creamy Vegan Spinach Artichoke Dip

4.94 from 16 votes
This oven-baked vegan spinach and artichoke dip is creamy, with bold cheesy flavour and delicious chunks of spinach and artichoke in every scoop. Bakes in 20 minutes, it's a delicious vegan dip to serve for entertaining, or anytime you feel like a savoury snack.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
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Oct 27, 2020 (Last updated Mar 19, 2024) by Hannah Sunderani

20-Minute Creamy Vegan Spinach Artichoke Dip

This oven-baked vegan spinach and artichoke dip recipe is easy to make, with simple ingredients that offer bold cheesy flavour. This 20-minute bake is a great 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. 

By now ya’ll are used to finding all classic dips veganized on my blog. My vegan ranch dip is great for the summer time with raw veggies, and I love a good vegan queso dip for Mexican night.

I’ve also got a whole section in The Two Spoons Cookbook dedicated to dips like avocado mousse, roasted carrot hummus and beetroot hummus, and faux gras. Needles to say, when it comes to vegan dips, I’ve got you covered.

This spinach artichoke dip is my favourite to serve in the cooler months as it’s so warm and hearty. Oven baked for 20 minutes until golden; it’s so easy to make. Plus, it’s vegan and gluten-free.

So, let me share how to make this creamy dreamy vegan spinach dip so that can enjoy it pronto!

scooping into spinach and artichoke dip with a slice of toasted baguette and showcasing the dip consistency.

Vegan Spinach Artichoke Dip

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.

For this recipe you will need:

  • raw cashews
  • garlic
  • onion
  • coconut oil
  • baby spinach
  • artichoke hearts
  • almond milk
  • nutritional yeast
  • lemon juice
  • miso
  • sea salt
  • pepper

As you can see, the ingredients simple, for an easy vegan dip recipe that packs a lot of umami flavour. The nutritional yeast and miso really makes this dip a stand-out recipe.

I use these two ingredients a lot to really add bold and cheesy flavour to vegan dishes. So, if you don’t already have them, you can rest assured that they will come in handy for many other recipes.

Where to find nutritional yeast

If you are struggling to find nutritional yeast or miso at your local grocers then I recommend to order it online. Here are two brands for nutritional yeast and miso that I really like available on Amazon. 

I love that this recipe takes a classic favourite dip, and turns it vegan with absolutely no compromise on taste. It’s so creamy, cheesy and savoury. Finding vegan dips to please a crowd of all eaters can be tricky. But this recipe is a sure fire crowd-pleaser.

And, if you’re looking for more damned good vegan dips for all types of eaters, this article from Brit and Co. doesn’t disappoint

All of the ingredients for this recipe in a blender and then pulsed until a mixed consistency.
what the spinach and artichoke dip looks like before and after baking in the baking dish.

Watch the how-to video:


Vegan Spinach Artichoke Dip: Tips & Notes

Now, this vegan spinach and artichoke dip is so easy and straight forward to make. I know you’re going to perfect it. But there are a few tips and tricks for making this recipe flawlessly, which I’d like to share with you. 

Removing the water content first:

The first tip is to cook the onion, spinach and artichoke in a skillet to get out all of its water content. Ensuring there is minimal water will allow for a thicker bake.

In fact, you’d be surprised just how much water these veggies actually hold. So it’s helpful to sauté them well to remove any moister. 

In addition, canned artichokes are packed in water, so it’s helpful to pat them very dry with a paper towel or kitchen towel after straining. Then chop the artichoke and add it to the skillet to encourage any of the remaining water to evaporate. 

Are canned artichokes good for you?

Absolutely! Artichoke is super nutritious and a great source of vitamin K, folate and fibre. And buying them canned is going to make it much more likely that you will eat them! Any time you’re introducing more varieties of vegetables to your diet you are reaping the health benefits.

Cooking artichoke yourself is a bit of process, which is why canned or jarred artichoke is a welcomed leisure. In fact, I do have a blog post for how to cook artichoke if you’re feeling up to it. But if you want something quick and fast, canned artichoke is a simple solution.

Getting the dip consistency right

Now, what makes my recipe technique a little different from other spinach artichoke dips is that I like to add the sautéed spinach and artichokes to the blender along with the pureed sauce and pulse a few times for smaller chunks. It gives it a nice even consistency for dipping, which is still chunky, but ensures that you get a bite of everything in one swift dip. I absolutely adore this simple trick. 

Can you use frozen spinach?

Yes! You absolutely can use frozen spinach. Cook it along with the artichokes in Step 2. Frozen spinach will have more water content so you might have to sautee for 1-2 minutes longer than fresh spinach.

Tips for preparing vegan spinach artichoke dip in advance:

Can you prepare the mixture the night before?

Yes you can! Prepare it, then store it in the refrigerator until ready to bake. If it’s very cold you might need to bake it a little longer, maybe 5 to 10 minutes more. You’ll know when it’s cooked when the edges are lightly browned.

How do you reheat?

One of the great things about this recipe is that you can prepare it in advance! Which makes it perfect for entertaining.

Either reheat in the microwave for 1 to 2 minutes before serving. Or, reheat in the oven at 350F/180C with the lid on for 20 minutes. Enjoy warm without the hassle of making it just before serving!

How long does the recipe keep?

This spinach and artichoke recipe will keep for up to 5 days. Store in the fridge in an air-tight container. See note above for reheating.

scooping into spinach and artichoke dip with a slice of toasted baguette and showcasing the dip consistency.

Other recipes you might like:

Now, if you’re digging this dip you might also like these:

Image of spinach and artichoke dip to pin on Pinterest.

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.

20-Minute Creamy Vegan Spinach Artichoke Dip

4.94 from 16 votes
This oven-baked vegan spinach and artichoke dip is creamy, with bold cheesy flavour and delicious chunks of spinach and artichoke in every scoop. Bakes in 20 minutes, it's a delicious vegan dip to serve for entertaining, or anytime you feel like a savoury snack.
spinach and artichoke dip served in a round baking dish with toasted baguette
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serves 6 people


  • 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


  • 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


This recipe uses artichoke hearts packed in water, not oil. It’s typically found in canned form. Double check the ingredient list before buying.
If you can only find artichokes packed in oil, be sure to wash thoroughly, pat dry and then chop. 



Calories: 176kcal | Carbohydrates: 13g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Sodium: 603mg | Potassium: 345mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2215IU | Vitamin C: 10mg | Calcium: 102mg | Iron: 2mg

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    • 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. 🙂

  1. 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.

  2. 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).

    • 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.

  3. 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??

  4. 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!

  5. 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 🌞

  6. 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 !

  7. I just made this-absolutely fantastic! I’ll also probably use this as a pasta sauce too.

  8. Is the 6 people and calories 176 per serve referring to there being 6 servings total for the loaf + dip ?

  9. 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 🙂

  10. 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!

  11. 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!

  12. This looks amazing! Will definitely try it 🙂 Does it have to be cocnut oil or can I use canola oil for ex?

  13. 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. 🙂

  14. 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!

    • Hi Bianca, yep! Miso comes in a paste form, so that sounds right! I hope you enjoy the recipe. 🙂

    • Hi Angel! If you don’t have miso you can absolutely forgo it in the recipe! It will still be delicious without. 🙂

  15. 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. 🙂

  16. 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!

  17. 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!

  18. Yum! We made this tonight, for New Years Eve. It’s a great holiday/party snack! We ate it with Pumpernickel bread! Great recipe!

  19. 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!