Vegan Life | Recipes

Vegan Spinach and Artichoke Dip A Healthy Recipe that Tastes Indulgent

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I don't know about you, but spinach dip was one of my favorite indulgences before I went vegan. For me, it's associated with lazy Sundays watching football with my friends, eating only the yummiest and unhealthiest of appetizers.

Like so many of my other recipes, this one came about after I tried other people's recipes and was met with disappointment. So I created the most deliciously creamy, cheesy vegan spinach dip... and then I ate the whole pot of it in several days. I decided to get on the scale to see the damage I'd done with my overindulgence. To my shock, I had lost 3 pounds. Now I'm not saying this is a miracle recipe, but... it might be. It tastes sinful, but the ingredients are actually fairly healthy. So go ahead and indulge, guilt-free!

My friends kept asking me for the recipe for this one, so here you go, friends!

My vegan spinach dip is one of my most-requested recipes of all time.

Vegan Spinach and Artichoke Dip

Yield12 servings

Prep Time30 minutes

Cook Time18 minutes

Total Time48 minutes


  • 3/4 cup raw unsalted cashews

  • 3/4 cup water

  • 2 tbsp. tapioca flour (also known as tapioca starch, optional)

  • 2 tbsp. nutritional yeast

  • 1 tsp. salt

  • 1/2 tsp. black pepper

  • 1/2 large onion, chopped

  • 3 cloves garlic, minced

  • 1 (5 oz) package of baby spinach, chopped

  • olive oil for cooking

  • 1 cup of marinated seasoned artichoke hearts, chopped (I use Trader Joe's artichoke antipasto which is already cut, or I'll chop TJ's marinated artichoke heart quarters if I want larger pieces of artichoke)

  • 1 cup shredded vegan mozzarella (I use Trader Joe's cashew mozzarella)

  • almond milk (or other non-dairy milk, as needed)


  1. If you have a high-powered blender, you can skip this step. Soak your cashews in the water for 2 hours; or boil them for 10 minutes.

  2. Preheat your oven to 350 degrees Fahrenheit.

  3. Combine the cashews and water in a blender and blend until smooth (about 5 minutes). After the cashew mix is smooth, add in the tapioca flour, nutritional yeast, salt, and pepper, and blend until it's evenly mixed.

  4. Preheat a large pan over medium heat. Add olive oil and the chopped onion and cook until it just starts to turn golden. Use a wooden spoon to stir while it cooks.

  5. Add the minced garlic to the pan and cook for another minute or so. Turn down the heat to medium-low

  6. Add the chopped spinach and cook until it's wilted, soft, and dark green. Remove from heat.

    Vegetables, chopped, cooked, and ready to be smothered in cashew sauce.
  7. Mix in the artichokes, cashew sauce, and vegan mozzarella. Stir well so that all the ingredients are evenly distributed.

  8. This recipe creates a thick, creamy consistency that I like, but if the mix is too thick for you, add some almond milk as needed (keep in mind it will get thicker as it bakes).

    Make sure that all your ingredients are evenly mixed throughout your pan.
  9. Transfer the mixture to a broiler-safe metal pan. (I use a cast-iron pan for both steps, so transferring it is not necessary if your pan is already broiler-safe).

  10. Bake at 350 degrees for 15 minutes, then turn the broiler on high for 2-3 minutes until the top is golden brown.

Notes & Hints

Be sure to use a broiler-safe metal pan. Glass or ceramic dishes may not hold up to the heat of the broiler! I like using a cast-iron pan for both steps so I have fewer dishes to clean.


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Steph Sunshine

Hi! I'm Steph, and I love to explore vegan food, health, and of course, the world. I'm sharing my best vegan recipes, and things I've learned and loved from my travels and health journeys.