How to Make Cheesy Vegan Spinach Artichoke Dip (with Video)

In this article, we’ll talk about the different ways the ingredients in this recipe are good for your health and why you might want to add them to your diet.

Spinach artichoke dip is a popular appetizer, but it often has a lot of cheese and cream in it, so it’s not the best choice for vegans or people who want to eat healthy. As veganism and plant-based eating have become more popular, there are now many tasty and healthy vegan versions of this classic dish. Foodxmorrisons has come up with a great recipe for a healthy and tasty Cheesy Vegan Spinach Artichoke Dip.

Good for your health


Spinach is a green leafy vegetable that is full of healthy things. It is a great source of folate, iron, calcium, and vitamins A, C, and K. Spinach is also full of antioxidants, which help protect the body from free radicals that can damage cells and cause long-term diseases like cancer, heart disease, and diabetes.


Artichokes are a good source of fiber, which is important for keeping your digestive system healthy. They also have many vitamins and minerals in them, such as vitamin C, potassium, and magnesium. Artichokes also have a lot of antioxidants, which help protect the body from free radicals that are bad for it.

Nutritional Yeast

Nutritional yeast is often used in vegan cooking because it gives dishes a cheesy, nutty flavor without using dairy. It’s also a great source of B vitamins, which help keep your energy up and keep your nervous system healthy.

Vegan Mayonnaise

Vegan mayonnaise is healthier than regular mayonnaise because it is usually made with plant-based oils that are high in healthy fats, like canola or soybean oil. It also doesn’t have any cholesterol, which is in mayonnaise made with eggs.

FOODXMORRISONS’ Cheesy Vegan Spinach Artichoke Dip is a tasty and healthy alternative to the traditional version of this popular appetizer. It’s full of nutrients from things like spinach, artichoke, and nutritional yeast, and it’s made with vegan mayonnaise so it doesn’t have any dairy or cholesterol. By eating this tasty dip and adding these healthy ingredients to your diet, you can help your health and wellness as a whole.

In this article, we will show you how to make this delicious and healthy dip step by step, as well as discuss the various health benefits of the ingredients used in the recipe.

How to Make Cheesy Vegan Spinach Artichoke Dip (with Video)

Recipe by foodXmorrisons
Course: AppetizersCuisine: Vegan


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  • DIP
  • 1 1/4 cups raw cashews

  • 2 Tbsp olive oil (sub water if avoiding oil)

  • 5 cloves garlic

  • 3/4 cup chopped shallot

  • 1 1/2 cups unsweetened plain almond milk (or unsweetened rice milk)

  • 5 Tbsp nutritional yeast (adds cheesy flavor)

  • 1/2 tsp each sea salt and black pepper (plus more for spinach and artichokes)

  • 4 cups loosely packed chopped fresh spinach (organic when possible)

  • 1 14-ounce can artichoke hearts (rinsed, drained, dried, and roughly chopped)

  • 2 Tbsp vegan parmesan cheese (plus more for serving)

  • FOR TOPPING / SERVING (optional)
  • 2 Tbsp gluten-free vegan bread crumbs (we like Ian's brand)

  • 1/4 tsp red pepper flake

  • Baguette, Pita Chips, or Vegetables


  • Soak cashews for 1 hour in very hot water (uncovered) or in cool water overnight. Then drain and set aside.
  • In the meantime, heat a large oven-safe metal or cast-iron skillet over medium heat. Once hot, add oil, garlic, and shallot. Sauté for 1-2 minutes. Then lower heat to medium/low and sauté for 2-3 minutes more or until just golden brown and slightly caramelized. Set off the heat to cool.
  • Once cashews are soaked and drained, preheat oven to 375 degrees F (190 C). To a blender, add soaked and drained cashews, half of the sautéed garlic and shallot, almond milk, nutritional yeast, sea salt, and pepper and blend into a creamy purée, scraping down sides as needed.
  • Taste and adjust seasonings as needed. Dip should be cheesy in flavor and well salted, so consider adding more nutritional yeast for cheesiness or another pinch sea salt for saltiness. Set aside.
  • Heat the skillet with the remaining shallot and garlic over medium-high heat and add spinach and chopped artichokes. Season with a pinch each salt and pepper and sauté for 4-5 minutes, stirring frequently, to wilt and soften spinach.
  • Turn heat off and add all of the sauce. Stir to combine. Sprinkle the top with vegan parmesan cheese, bread crumbs (optional), and red pepper flake (optional).
  • Bake for about 5-8 minutes or until the dip is hot enough to serve. Be careful not to over-bake or the cheese sauce can begin to dry out and lose its creamy texture. Serve hot with assorted vegetables, tortilla chips, crackers, or toasted baguette - tortilla chips being our favorite.
  • Store leftover dip covered in the refrigerator up to 4-5 days. Reheat in an oven-safe dish at 350 degrees F (176 C) until warmed through (or in the microwave), adding more almond milk as needed if dip has dried out.


  • *As written, the recipe makes a total of approximately 4 1/4-cups artichoke dip.
  • *Nutrition information is a rough estimate calculated without optional or serving ingredients.

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@foodxmorrisons A vegan version of classic spinach and artichoke dip! Just 10 ingredients required, creamy, cheesy, packed with veggies, and SO delicious! #veganrecipes #easyrecipe #spinachdip #yum #foodxmorrisons ♬ original sound - foodxmorrisons