This vegan spinach artichoke dip is warm, creamy, and oh-so-cheesy—perfect for pairing with crusty bread, pita chips, and all your favourite dippers!
When it comes to crowd-pleasing appetizers, this vegan spinach artichoke dip ranks right up there with Loaded Potato Skins , Buffalo Cauliflower Wings , and Vegan Southwest Egg Rolls . In other words, serve this at a party and you can’t go wrong.
You don’t have to make it for a party, though! When I first came up with this recipe, Gav and I happily ate it by ourselves, then used the leftovers as a creamy, cheesy filling in sandwiches, as a sauce for pasta, and even as a topping for baked potatoes.
While spinach artichoke dip is traditionally made with lots of dairy, it’s easy to give it a vegan revamp with some simple ingredient swaps that still keep it incredibly creamy and delicious.
Why This Vegan Spinach Artichoke Dip Recipe Works
So let’s talk about those simple swaps! Here’s what makes this spinach artichoke dip a winner.
- Rich and creamy . Cashews are the secret ingredient in my Creamy Tomato Pasta and Cauliflower Mac and Cheese , and they’re also a heavy-hitter in this vegan spinach artichoke dip. When pureed, they add a creamy, dairy-like texture to any recipe.
- Surprisingly cheesy . Nutritional yeast and vegan Parm are here to bring the cheesy flavor, while lemon juice gives the dip a little more tang.
- Perfect texture . Tapioca starch acts as a thickener to give this vegan spinach artichoke dip a texture similar to melted cheese.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Fresh spinach – I like using fresh spinach and wilting it, but thawed frozen spinach can be substituted.
- Artichoke hearts – I recommend using canned artichoke hearts, rather than the oil-packed marinated artichokes.
- Raw cashews – Soak these overnight, then give them a good rinse.
- Vegan milk – Any unsweetened, unflavoured variety you like.
- Sea salt
- Ground black pepper
- Nutritional yeast
- Onion and garlic powder – These add lots of savoury flavour.
- Paprika
- Lemon juice
- Vegan Parmesan cheese – Either store-bought or homemade vegan Parmesan .
- Tapioca starch – An optional ingredient for a cheesy texture.
Does Nutritional Yeast Really Taste Like Cheese?
Nutritional yeast does taste like cheese—and, in particular, it tastes like funky aged cheeses like Parmesan. It’s also nutty, salty, and savoury, making it a fantastic addition to spinach artichoke dip.
How to Make Vegan Spinach Artichoke Dip
Ready for a creamy, cheesy dipping experience? Let’s get started!
Prepare . Preheat your oven to 400°F.
Blend . Add the cashews, vegan milk, salt, pepper, nutritional yeast, onion powder, paprika, garlic powder, lemon juice, vegan Parmesan, and tapioca starch to a blender and blend on high for 2 to 3 minutes, or until completely smooth.
Wilt the spinach . Add the spinach to a pan set over medium heat. Let it cook until it’s wilted, then remove from heat and drain the excess liquid.
Add the artichokes . Return the pan to medium-high heat and stir the artichokes and a pinch of salt into the spinach. Cook for about 2 minutes.
Assemble . Transfer the spinach artichoke mixture to a baking dish and pour the blended sauce mixture on top. Stir to combine and season to taste.
Bake . Place the baking dish in the oven and bake for 20 minutes, or until the top is golden brown. Garnish with additional vegan Parmesan cheese, if desired, then cool slightly and serve.
Tips for Success
These simple pointers will help you make sure your vegan spinach artichoke dip turns out perfect:
- Don’t forget to soak the cashews . Soaking is key to achieving a supremely creamy consistency. You’ll also want to use raw, not roasted, cashews.
- Puree completely smooth . You don’t want bits and chunks of nuts in your spinach artichoke dip! Use a high-speed blender and make sure the mixture is absolutely smooth before you add it to the baking dish.
- Make it in an oven-safe skillet . If you cook the spinach and artichokes in a skillet that’s safe to go in the oven, you can skip the step of transferring the veggies to a baking dish.
- Pop it under the broiler . Although this is optional, it gives your spinach dip a toasty finish. You can add some vegan Parmesan over the top first, or another melty vegan cheese.
Variations
Like crunchy water chestnuts in your spinach artichoke dip? Feel free to add those if you’d like! You can also swap the vegan Parmesan for a vegan shredded cheese—cheddar is great for a more pronounced flavour, or mozzarella for a milder option.
Serving Suggestions
Serve this dip with pita chips , crackers, tortilla chips, breadsticks, on crostini, slathered atop fresh bread , as a veggie burger topping, or tossed with pasta. The possibilities are endless!
How to Store Leftovers
Store leftover vegan spinach artichoke dip in an airtight container in the refrigerator for 3 to 4 days. (You can also make it in advance and store it wrapped in the baking dish.)
Reheat spinach artichoke dip in the microwave or in a 350ºF oven until it’s warmed through, or eat the leftovers as a cold dip.
Can I Freeze This Recipe?
If you’d like to freeze this recipe, store it wrapped in the baking dish or in an airtight container for up to 3 months. Thaw it in the refrigerator, then reheat according to the instructions above.
More Vegan Party Appetizers
- Sambusas
- Vegan Charcuterie Board
- Vegan Whipped Feta Dip
- Air Fryer Veggie Chips
- Perfect Homemade Hummus
Ingredients
- 10 ounces fresh spinach , or frozen spinach, see notes*
- 14 ounces canned artichoke hearts (about 1 can) , (395g) drained, rinsed and chopped
- 1 1/2 cups raw cashews , soaked in water overnight, then rinsed and drained OR just easily boiled for 5 minutes**
- 1 1/2 cups unsweetened vegan milk
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons nutritional yeast
- 1 teaspoon onion powder
- 1/4 teaspoon paprika
- 1 teaspoon garlic powder
- 1 1/2 tablespoons lemon juice
- 3 tablespoons vegan Parmesan cheese
- 2 tablespoons tapioca starch , optional, but great for a cheese pull
Instructions
- Preheat your oven to 400°F/200°C.
- In a blender, add the cashews, vegan milk, sea salt, ground black pepper, nutritional yeast, onion powder, paprika, garlic powder, lemon juice, vegan parmesan cheese and optional tapioca starch. Blend on high for about 2 to 3 minutes until completely smooth. Set aside.
- In a pan over medium heat, add the fresh spinach and wilt down if it’s fresh until fully wilted, about 5 minutes. Remove from heat and drain the excess water that comes off.
- Turn the pan back on to medium-high heat, place the spinach back in the pan, and add the artichokes to the pan with a pinch of salt and stir together for about 2 minutes.
- Turn heat off and add the spinach artichoke mix to your baking dish (I used about a 9" x 5" oval dish). Pour the blended sauce mixture on top, and stir to combine. Taste and add more salt if needed.
- Bake for 20 minutes until golden and cheesy, and you can broil for a few minutes if desired too. Remove from oven, sprinkle optionally with extra vegan parmesan cheese, allow to cool slightly, then serve! Enjoy!
Notes
This vegan spinach artichoke dip is warm, creamy, and oh-so-cheesy—perfect for pairing with crusty bread, pita chips, and all your favourite dippers!
When it comes to crowd-pleasing appetizers, this vegan spinach artichoke dip ranks right up there with Loaded Potato Skins , Buffalo Cauliflower Wings , and Vegan Southwest Egg Rolls . In other words, serve this at a party and you can’t go wrong.
You don’t have to make it for a party, though! When I first came up with this recipe, Gav and I happily ate it by ourselves, then used the leftovers as a creamy, cheesy filling in sandwiches, as a sauce for pasta, and even as a topping for baked potatoes.
While spinach artichoke dip is traditionally made with lots of dairy, it’s easy to give it a vegan revamp with some simple ingredient swaps that still keep it incredibly creamy and delicious.
Why This Vegan Spinach Artichoke Dip Recipe Works
So let’s talk about those simple swaps! Here’s what makes this spinach artichoke dip a winner.
- Rich and creamy . Cashews are the secret ingredient in my Creamy Tomato Pasta and Cauliflower Mac and Cheese , and they’re also a heavy-hitter in this vegan spinach artichoke dip. When pureed, they add a creamy, dairy-like texture to any recipe.
- Surprisingly cheesy . Nutritional yeast and vegan Parm are here to bring the cheesy flavor, while lemon juice gives the dip a little more tang.
- Perfect texture . Tapioca starch acts as a thickener to give this vegan spinach artichoke dip a texture similar to melted cheese.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Fresh spinach – I like using fresh spinach and wilting it, but thawed frozen spinach can be substituted.
- Artichoke hearts – I recommend using canned artichoke hearts, rather than the oil-packed marinated artichokes.
- Raw cashews – Soak these overnight, then give them a good rinse.
- Vegan milk – Any unsweetened, unflavoured variety you like.
- Sea salt
- Ground black pepper
- Nutritional yeast
- Onion and garlic powder – These add lots of savoury flavour.
- Paprika
- Lemon juice
- Vegan Parmesan cheese – Either store-bought or homemade vegan Parmesan .
- Tapioca starch – An optional ingredient for a cheesy texture.
Does Nutritional Yeast Really Taste Like Cheese?
Nutritional yeast does taste like cheese—and, in particular, it tastes like funky aged cheeses like Parmesan. It’s also nutty, salty, and savoury, making it a fantastic addition to spinach artichoke dip.
How to Make Vegan Spinach Artichoke Dip
Ready for a creamy, cheesy dipping experience? Let’s get started!
Prepare . Preheat your oven to 400°F.
Blend . Add the cashews, vegan milk, salt, pepper, nutritional yeast, onion powder, paprika, garlic powder, lemon juice, vegan Parmesan, and tapioca starch to a blender and blend on high for 2 to 3 minutes, or until completely smooth.
Wilt the spinach . Add the spinach to a pan set over medium heat. Let it cook until it’s wilted, then remove from heat and drain the excess liquid.
Add the artichokes . Return the pan to medium-high heat and stir the artichokes and a pinch of salt into the spinach. Cook for about 2 minutes.
Assemble . Transfer the spinach artichoke mixture to a baking dish and pour the blended sauce mixture on top. Stir to combine and season to taste.
Bake . Place the baking dish in the oven and bake for 20 minutes, or until the top is golden brown. Garnish with additional vegan Parmesan cheese, if desired, then cool slightly and serve.
Tips for Success
These simple pointers will help you make sure your vegan spinach artichoke dip turns out perfect:
- Don’t forget to soak the cashews . Soaking is key to achieving a supremely creamy consistency. You’ll also want to use raw, not roasted, cashews.
- Puree completely smooth . You don’t want bits and chunks of nuts in your spinach artichoke dip! Use a high-speed blender and make sure the mixture is absolutely smooth before you add it to the baking dish.
- Make it in an oven-safe skillet . If you cook the spinach and artichokes in a skillet that’s safe to go in the oven, you can skip the step of transferring the veggies to a baking dish.
- Pop it under the broiler . Although this is optional, it gives your spinach dip a toasty finish. You can add some vegan Parmesan over the top first, or another melty vegan cheese.
Variations
Like crunchy water chestnuts in your spinach artichoke dip? Feel free to add those if you’d like! You can also swap the vegan Parmesan for a vegan shredded cheese—cheddar is great for a more pronounced flavour, or mozzarella for a milder option.
Serving Suggestions
Serve this dip with pita chips , crackers, tortilla chips, breadsticks, on crostini, slathered atop fresh bread , as a veggie burger topping, or tossed with pasta. The possibilities are endless!
How to Store Leftovers
Store leftover vegan spinach artichoke dip in an airtight container in the refrigerator for 3 to 4 days. (You can also make it in advance and store it wrapped in the baking dish.)
Reheat spinach artichoke dip in the microwave or in a 350ºF oven until it’s warmed through, or eat the leftovers as a cold dip.
Can I Freeze This Recipe?
If you’d like to freeze this recipe, store it wrapped in the baking dish or in an airtight container for up to 3 months. Thaw it in the refrigerator, then reheat according to the instructions above.
More Vegan Party Appetizers
- Sambusas
- Vegan Charcuterie Board
- Vegan Whipped Feta Dip
- Air Fryer Veggie Chips
- Perfect Homemade Hummus
Ingredients
- 10 ounces fresh spinach , or frozen spinach, see notes*
- 14 ounces canned artichoke hearts (about 1 can) , (395g) drained, rinsed and chopped
- 1 1/2 cups raw cashews , soaked in water overnight, then rinsed and drained OR just easily boiled for 5 minutes**
- 1 1/2 cups unsweetened vegan milk
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons nutritional yeast
- 1 teaspoon onion powder
- 1/4 teaspoon paprika
- 1 teaspoon garlic powder
- 1 1/2 tablespoons lemon juice
- 3 tablespoons vegan Parmesan cheese
- 2 tablespoons tapioca starch , optional, but great for a cheese pull
Instructions
- Preheat your oven to 400°F/200°C.
- In a blender, add the cashews, vegan milk, sea salt, ground black pepper, nutritional yeast, onion powder, paprika, garlic powder, lemon juice, vegan parmesan cheese and optional tapioca starch. Blend on high for about 2 to 3 minutes until completely smooth. Set aside.
- In a pan over medium heat, add the fresh spinach and wilt down if it’s fresh until fully wilted, about 5 minutes. Remove from heat and drain the excess water that comes off.
- Turn the pan back on to medium-high heat, place the spinach back in the pan, and add the artichokes to the pan with a pinch of salt and stir together for about 2 minutes.
- Turn heat off and add the spinach artichoke mix to your baking dish (I used about a 9" x 5" oval dish). Pour the blended sauce mixture on top, and stir to combine. Taste and add more salt if needed.
- Bake for 20 minutes until golden and cheesy, and you can broil for a few minutes if desired too. Remove from oven, sprinkle optionally with extra vegan parmesan cheese, allow to cool slightly, then serve! Enjoy!
Notes
Vegan Spinach Artichoke Dip
Ingredients
- 10 ounces fresh spinach or frozen spinach, see notes*
- 14 ounces canned artichoke hearts (about 1 can) (395g) drained, rinsed and chopped
- 1 1/2 cups raw cashews soaked in water overnight, then rinsed and drained OR just easily boiled for 5 minutes**
- 1 1/2 cups unsweetened vegan milk
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons nutritional yeast
- 1 teaspoon onion powder
- 1/4 teaspoon paprika
- 1 teaspoon garlic powder
- 1 1/2 tablespoons lemon juice
- 3 tablespoons vegan Parmesan cheese
- 2 tablespoons tapioca starch optional, but great for a cheese pull
Instructions
- Preheat your oven to 400°F/200°C.
- In a blender, add the cashews, vegan milk, sea salt, ground black pepper, nutritional yeast, onion powder, paprika, garlic powder, lemon juice, vegan parmesan cheese and optional tapioca starch. Blend on high for about 2 to 3 minutes until completely smooth. Set aside.
- In a pan over medium heat, add the fresh spinach and wilt down if it’s fresh until fully wilted, about 5 minutes. Remove from heat and drain the excess water that comes off.
- Turn the pan back on to medium-high heat, place the spinach back in the pan, and add the artichokes to the pan with a pinch of salt and stir together for about 2 minutes.
- Turn heat off and add the spinach artichoke mix to your baking dish (I used about a 9" x 5" oval dish). Pour the blended sauce mixture on top, and stir to combine. Taste and add more salt if needed.
- Bake for 20 minutes until golden and cheesy, and you can broil for a few minutes if desired too. Remove from oven, sprinkle optionally with extra vegan parmesan cheese, allow to cool slightly, then serve! Enjoy!
Notes
Nutrition
Vegan Spinach Artichoke Dip https://jessicainthekitchen.com/vegan-spinach-artichoke-dip/ August 30, 2023
This peanut butter ice cream is creamy, dreamy, and incredibly easy—you don’t even need an ice cream maker to make it!
Peanut butter ice cream is the ultimate indulgence for peanut butter lovers! This vegan no-churn ice cream starts with a rich peanut butter base, with salty roasted peanuts and chocolate chips folded into the mix to make it just a little bit more decadent.
If you’ve never had no-churn ice cream before, you’re in for a treat. It works by folding whipped cream (or, in this case, coconut cream) into the rest of the ingredients. The light, fluffy whipped cream incorporates air into the ice cream without churning, yielding a soft, scoopable result. It’s pretty magical, friends!
Why You’ll Love This Peanut Butter Ice Cream Recipe
Here’s what makes this peanut butter ice cream such a hit:
- Vegan . This is an ice cream everyone can enjoy! While most no-churn ice creams are made with dairy condensed milk and whipped cream, I use coconut-based versions of these ingredients.
- No-Churn . Which means no ice cream maker! All you need is an electric mixer, two mixing bowls, and a loaf pan or container to store your peanut butter ice cream.
- Crowd-pleasing flavour . Peanut butter is hard to resist, especially when it’s paired with chocolate. You’ll find the same combo in my Vegan Chocolate Peanut Butter Swirl Brownies , No Bake Chocolate Peanut Butter Energy Bites , and Chocolate Peanut Butter Blender Pancakes .
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Coconut whipping cream – I used Nature’s Charm coconut whipping cream.
- Sweetened condensed coconut milk – I also used the Nature’s Charm brand for this.
- Creamy peanut butter – Or substitute sunflower seed butter if you have a peanut allergy.
- Chocolate chips – Be sure to use a brand that’s vegan.
- Roasted peanuts – Chop these to your desired size.
What If I Can’t Find Vegan Sweetened Condensed Milk?
How to Make Peanut Butter Ice Cream
Ready to make some ice cream? Here’s what you’ll need to do:
Prepare . Place the coconut whipping cream in the refrigerator overnight and chill the mixing bowl and beaters for at least 20 minutes.
Make the whipped cream . Place the coconut whipping cream in a mixing bowl. Use a hand mixer to beat it until it’s thick and creamy.
Finish the ice cream mixture . Beat in the peanut butter and sweetened condensed coconut milk until the mixture is smooth. Fold in the chocolate chips and chopped peanuts.
Freeze . Pour the mixture into a freezer-safe container or loaf pan and top with additional chocolate chips and peanuts. Freeze for at least 4 to 6 hours.
Serve . Let the ice cream sit at room temperature for 10 to 15 minutes to soften, then scoop it into bowls or cones.
Tips for Success
Follow these tips and pointers for perfect vegan peanut butter ice cream:
- Don’t forget to chill the cream . In order for the coconut whipping cream to hold its shape when beaten, you’ll need to chill it in the refrigerator. This recipe won’t work without this step!
- Use standard creamy peanut butter . I love homemade peanut butter and store-bought natural peanut butter, but because the oil can separate, it’s best to use regular creamy peanut butter for this recipe—the kind that doesn’t need to be stirred before using.
- Let it soften before serving . Don’t forget to let the ice cream soften at room temperature for 10 to 15 minutes before scooping. This will ensure that it’s easy to scoop and has the perfect texture.
Variations
This peanut butter ice cream was made for mix-ins! Add chopped vegan peanut butter cups , a ribbon of strawberry jam, vegan brownie pieces, toasted coconut flakes, or anything else that strikes your fancy.
Serving Suggestions
You can’t go wrong with a scoop of peanut butter ice cream in a cone or bowl, but it’s also fantastic with chocolate desserts like vegan chocolate cake and chocolate sheet cake . I love it topped with my easy vegan caramel sauce and crushed pretzels too!
How to Store
Store your homemade peanut butter ice cream in an airtight container in the freezer for up to two weeks. If you store it in a loaf pan, be sure to wrap it tightly.
More Recipes for Peanut Butter Lovers
- Peanut Butter Cake
- Peanut Butter Banana Overnight Oats
- Thai Peanut Sauce
- Fresh Spring Rolls with Peanut Ginger Sauce
- Peanut Butter and Strawberry Jelly Compote Waffles
Ingredients
- 1 can coconut whipping cream , chilled in the fridge overnight (15 oz or 400 grams) (I used Nature’s Charm coconut whipping cream)
- 1 can sweetened condensed coconut milk , 11.25 oz or 320 grams (I used Nature’s Charm)
- 1 cup creamy peanut butter , 245 grams
- ¼ cup chocolate chips , 40 grams
- ¼ cup chopped peanuts , roasted and salted (42 grams)
Instructions
- Place a can of coconut whipping cream in the refrigerator overnight. It’s also recommended to chill your mixer bowl and whisks in the fridge for 20 minutes prior to using them.
- Once chilled, remove the coconut whipping cream from the can and transfer it to a mixing bowl. Beat the cream using a mixer until it becomes thick and creamy.
- Add the peanut butter and sweetened condensed coconut milk to the whipped cream. Continue mixing until the mixture is creamy and smooth.
- Fold in the chocolate chips and chopped peanuts, making sure they are evenly distributed throughout the ice cream mixture.
- Pour the mixture into a freezer-safe container or loaf pan. Top with more chocolate chips and chopped peanuts.
- Place the container in the freezer and let the ice cream set for at least 4-6 hours or until it becomes firm.
- When you’re ready to serve the ice cream, take it out of the freezer and let it stand at room temperature for 10-15 minutes to soften slightly. Scoop the ice cream into bowls or cones, and enjoy!
