Glue & Glitter

Spinach Artichoke Dip with Garlic Cashew Cream

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This Vegan Spinach-Artichoke Dip recipe doesn’t use any mayo, cheese, cream cheese, or sour cream, but it’s just as decadent. Promise!

This Spinach-Artichoke Dip is a vegan version of a family favorite from my childhood. Let me tell you a story.

When I was growing up, my mom had a friend who we can just call Betty. Whenever our family would get together with Betty’s, she made this super delicious artichoke dip.

It was sort of her thing, and my sister and I loved it. Mom asked Betty a few times if she’d share her recipe, but she told us it was an old family secret.

Then one evening at supper I was looking on the side of the Kraft Parmesan cheese container, and there it was: a baked artichoke dip recipe! We passed the container around the table, and we were pretty sure that we’d discovered Betty’s “family secret.”

We made a batch and it tasted exactly like hers! Of course, next time we all got together, mom brought a pan with her. Busted!

hand dipping a bagel chip into a pan of vegan spinach-artichoke dip

Veganizing Mom’s Artichoke Dip

Since going vegan I’ve missed that artichoke dip, and this Vegan Spinach-Artichoke Dip recipe is me trying to recreate that comfort food from my childhood.

I texted my mom to get the non-vegan recipe – it was heavy on the mayo and, of course, the shakey Parmesan cheese – then veganized it. I’m thrilled with how it came out!

hand holding up a bagel chip with creamy dairy-free spinach-artichoke dip on it. lemons and a bowl of bagel chips in the background

The original dip didn’t have spinach, but I think the greens make it a lot prettier and maybe even more delicious than the dip I remember from childhood.

image collage of hands dipping chips into vegan spinach-artichoke dip. text reads, "Spinach-Artichoke Dip with Garlic Cashew Cream. NO cheese, sour cream, or mayo! 6 ingredients, 40 minutes, vegan"

If you don’t like artichoke (or don’t like spinach), you can customize this dip to suit your tastes. If you eliminate one of the veggies, just double the amount of the other, and you’re in business. This recipe is very forgiving, so don’t be shy about mixing things up, if that’s your thing!

This spinach artichoke dip doesn't use any mayo, cheese, cream cheese, or sour cream, but it's just as decadent. Promise!

Vegan Spinach Artichoke Dip with Garlic Cashew Cream

This Vegan Spinach-Artichoke Dip recipe doesn't use any mayo, cheese, cream cheese, or sour cream, but it's just as decadent. Promise!
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Course: Appetizer
Cuisine: Holiday, Vegan
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 127kcal
Author: Becky Striepe

Ingredients

  • 1 cup raw cashews - soaked in hot water for 10 minutes
  • 1/2 cup water
  • 3 cloves garlic
  • juice of 1/2 lemon
  • 9 ounce bag frozen spinach - thawed and drained
  • 1 14 ounce can artichoke hearts - drained and chopped
  • 1/2 cup nutritional yeast
  • salt and pepper - to taste

Instructions

  • Preheat the oven to 350F.
  • Combine cashews, water, garlic, and lemon juice in your blender and puree until very smooth.
  • In an 8x8" oven-safe dish, fold the spinach, artichoke hearts, and nooch into the cashew cream. Season with salt and pepper.
  • Bake the dip – uncovered on the top oven rack – for 20-30 minutes to get a nice crust on the top.

Notes

  • This recipe doubles easily, and you can fit the doubled recipe into the same 8x8" pan that you use for a single batch. Since a double batch will fill the pan, I recommend doing the mixing in a separate, large bowl. It's going to be tough to mix that much dip right in the pan.
  • You can also make this with just spinach or just artichokes. Simply double the amount of one and leave out the other.

Nutrition

Calories: 127kcal
Tried this recipe? Share your photo!Mention @GlueAndGlitter or tag #ggveg on Instagram!

About Becky Striepe

(rhymes with “sleepy”) is a vegan food writer and cookbook author. She been vegan since 2006 and developing simple vegan recipes since 2008.

Reader Interactions

Comments

    • Becky Striepe

      June 15, 2019 at 7:17 pm

      Sure! I’d definitely pull it out about an hour before, so it can come closer to room temp. I’m always nervous about putting a fridge-cold glass pan into a hot oven.

      Reply

    • Becky Striepe

      May 20, 2019 at 9:01 am

      I have not made this with fresh, but I imagine that it would work fine, as long as you cook it before adding to the dip. You’d need a lot more than 9 ounces, though, since spinach loses so much volume during cooking.

      Reply

  3. Tanya

    February 19, 2019 at 8:27 pm

    Made this tonight for a gathering with non-vegans. Used collard greens instead of spinach (what I had) and it was a hit!! Thank you!

    Reply

  11. veganmiam.com

    November 18, 2013 at 10:09 am

    Happy Virtual Vegan Potluck! I’m impressed – a no mayo, cheeze, cream cheeze or sour cream artichoke-spinach dip! These ingredients you’ve mentioned can get a bit expensive (but still love my vegan cheesee products) – but it’s so nice to use raw nuts for everything else from sauces to dips. Marinated Artichokes are one of my favorite snacks. And I love cashew-based sauces & dips, and I would love to try this dip with some flax seed crackers or even on sandwiches!

    Reply

  13. Cadry's Kitchen

    November 17, 2013 at 10:48 pm

    I used to love spinach and artichoke dip so much. Whenever I went to T.G.I. Friday’s, I would just order that as my meal. When they started selling it in the frozen section, even though it wasn’t the same as at the restaurant, I’d still get it as a treat sometime. So this vegan version of yours ticks all of the boxes in the best possible way! Yes, please!

    Reply

  15. Maggie Muggins

    November 17, 2013 at 4:43 pm

    Yum! I have a friend who brings an artichoke dip to every gathering as well, although I still don’t know where her secret recipe stems from. I love your version, I’ve never had one that’s used cashews but it sounds like it would be rich gooey goodness.

    Reply

    • Becky Striepe

      November 19, 2013 at 9:29 am

      I wonder if it’s the same one! I haven’t seen a shaker of that Kraft parm in a long time, so I don’t know if the recipe is still on the side.

      Reply

  28. acookinthemaking

    November 16, 2013 at 1:11 pm

    I can’t even tell you how much I’ve missed spinach artichoke dip since going vegan. This looks absolutely amazing and I am going to make it to bring to my office holiday party in a few weeks. Thanks for the awesome recipe!

    Reply

  34. Amy

    November 16, 2013 at 10:14 am

    Spinach artichoke dip is my favorite but I never saw a vegan version of it. Thanks for posting — this looks delicious and I can’t wait to try it!

    Reply

    • Becky Striepe

      November 16, 2013 at 10:18 am

      Haha yes! Poor her. My mom actually still makes that dip to this day. Maybe next time I’m in Florida I can convince her that mine is better!

      Reply

  40. Poppy

    November 16, 2013 at 5:36 am

    Oh. Wow, I seriously can’t wait to try this! I used to adore a hot spinach artichoke dip pre-vegan in an Italian restaurant. If this tastes even half as good as that I will be a very happy woman! It certainly looks the same! Thank you! Poppy 🙂

    Reply

  41. luminousvegans

    November 16, 2013 at 5:07 am

    I love that this does not have any Daiya or other store cheeses. While I looove store bought vegan cheeses, it can get expensive. This looks so good and I’ve been looking for a great spinach artichoke dip like this. I made one from a Whole Foods recipe that wasn’t very good, so I’m definitely pinning this for later.

    I wish I could have seen the look on Betty’s face when you guys outed her secret!

    Reply

  43. Andrea

    November 14, 2013 at 2:22 pm

    We used to go to a restaurant with a spinach-artichoke dip in a bread-bowl, and everyone would order it — except me, of course, because I’m vegan. Duh. Your recipe sounds like a spinach-artichoke dip that would give the ‘other one’ some stiff competition.

    Reply

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