Vegan Spinach and Artichoke Dip

Spinach & artichoke dip is a snack that's known for being so delicious, but not so healthy. But with this vegan and gluten-free dip, you get the best of both worlds! Replacing the cheesy dairy with cashews creates a version that tastes indulgent, but is so much lighter!

This vegan dip is a party favorite with tortilla chips, pita chips, or whole wheat crackers. Whenever I serve it to guests, I am met with both shock that there's no dairy, and constant requests for the recipe.

Ingredient Notes & Substitutions

• Cashews: Make sure these are raw and unsalted. Soak them in hot water for 10 minutes, then drain before using. If you don't have cashews or prefer not to use them, you could also use raw sunflower seed kernels or macadamia nuts.

• Water: For blending together with the cashews to make a rich, creamy base for the dip.

• Tapioca flour: Also known as tapioca starch, this flour gets stretchy like cheese when it's heated, and thickens the dip. If you substitute with arrowroot or cornstarch, you won't have quite the same stretchy texture, but it will work.

• Nutritional yeast: Provides cheesy flavor.

• Salt and pepper: For added flavor.

• Onion: I recommend using a white, yellow, or sweet onion. Chop into small pieces so that the flavor is not too overpowering in the dip.

• Garlic: For flavor; make sure it's minced into tiny pieces.

• Spinach: I like to use fresh spinach here; it can be regular or baby spinach. Chop it up a bit so that it doesn't create long, stringy pieces in the dip. You could also use frozen spinach if you want, but you'll have to defrost it and drain it first.

• Extra-virgin olive oil: For cooking the vegetables; you can use any oil you like for cooking.

• Marinated artichoke hearts: I like to use Trader Joe's artichoke antipasto, which doesn't need to be chopped. If you want larger pieces of artichoke in your dip, you can use a can of marinated artichoke hearts and chop into the size you prefer. You could also use plain artichoke hearts here, but you may want to adjust the seasonings to add more flavor.

• Shredded vegan mozzarella: I usually make it from scratch so I know exactly what's in it; I also like Miyoko's mozzarella (which needs to be grated), or Trader Joe's dairy-free mozzarella shreds.

• Unsweetened almond milk: If your dip is too thick, use this to make it a little thinner. You can use any type of non-dairy milk that you like here, just avoid sweetened or flavored varieties.

How to Serve Vegan Spinach & Artichoke Dip

Let your spinach dip cool just a bit, and serve it warm. My favorite dipping device for this dip is a crunchy tortilla chip, but you could also use pita chips, toasted baguette slices, whole wheat crackers, or even raw veggies like carrots, celery, and mini bell peppers.

This dip is the perfect game day or party food, so it's great together with other appetizers, pizza, and more. Here are some more vegan party recipes to serve alongside this dip:

• Vegan Detroit-style pizza

• Pizza with vegan liquid mozzarella

• Vegan jalapeño dip with chili potato wedges

• Amazing vegan chili

• Vegan queso

• Vegan potato skins

• Vegan jalapeño poppers

• Fried oyster mushrooms

• Vegan mozzarella sticks with spicy marinara dipping sauce

Storage and Reheating

For short-term storage, place leftover dip in an airtight container in the fridge for 3-4 days. For longer-term storage, place in a freezer-safe container or freezer bag for up to 3 months. If you're going to freeze it, you may want to split the dip into portions that you'll eat in one sitting to avoid defrosting the whole block and refreezing it later. Smaller portions will also thaw out faster. Defrost in the refrigerator overnight (more or less depending on how much dip you have) before reheating.

To reheat, spoon your spinach dip into a saucepan or saute pan and warm over medium-low heat, stirring constantly. Use some additional non-dairy milk to add moisture, as the dip will dry out as it warms. When it's heated through, spoon into a bowl and serve.

Frequently Asked Questions

Do I have to bake the spinach dip? Placing the dip under the broiler creates a golden brown top; you can certainly skip this step if you prefer.

Is this dip gluten-free? Yes, all the ingredients in this dip are naturally gluten-free. If you have an allergy, be sure to check the labels on your ingredients to ensure there's no risk of cross-contamination.

Can I make this dip nut-free? Yes, you can use raw sunflower seed kernels in place of cashews. Be sure to use a nut-free vegan cheese and milk as well.