This easy vegan artichoke dip recipe is not only delicious, creamy, and hearty; it’s SO easy to make. It takes minutes to prepare and is made with whole food ingredients.
Artichoke dip is one of my favorite dishes for holiday gatherings.
This creamy dip is so tasty and full of flavor.
I have a friend, actually, two friends that I have been friends with since I was two years old.
It’s a pretty amazing thing to have a friendship for that long.
But her family throws the best parties, they have a huge family, and they always make artichoke dip.
That’s where my love for it started, and there is some major nostalgia around that dip. However, I needed a vegan artichoke dip; theirs is definitely not.
I wanted to recreate an artichoke dip that was;
- Not so loaded with mock ingredients but mainly made of whole food ingredients
- Something non-vegan friends would enjoy it as well.
I have actually recreated the one that her family uses. It basically uses vegan mayo and vegan cream cheese, and it’s crazy delicious.
But I wanted something a little more healthy to try out.
If you guys want the other recipe, I would be happy to make it up and post on it; just let me know in the comments!
Would I say this recipe is as delicious as the full fat amazingness?
No, but it’s SO close and makes my body feel good? Yes! There is no shortage of flavor in this crazy easy dip.
I know many people like spinach in their dip; this happens to be a vegan artichoke dip, no spinach.
It’s perfect if you need to bring easy vegan appetizers for holidays, the Super bowl, a dinner party, or just because you want some.
It’s always been a crowd pleaser when served.
I like to serve this warm with either bread or tortilla chips. I can’t decide which I like better. Which do you like better?
Can I add spinach to this vegan dip?
Yes, if you would prefer, you can add fresh spinach. I just prefer the artichoke flavor over the spinach and artichoke.
Do I need to soak cashews for this recipe?
If you have a high-speed blender, there is no need to soak them.
If you don’t have one, soak them in warm water for at least an hour before making them.
Drain your soaked cashews and carry on with the recipe.
Can I make this nut-free?
I have never subbed anything for the cashews, but sunflower seeds would be a good alternative. It will change the color a bit.
Can I make this vegan dip ahead of time?
Yes, if you want to make this dip up, you can make it up to two days before you need it.
Just don’t bake it until you’re ready to serve it. This actually tastes better sitting in the fridge a day before baking it the next day, giving the flavors more time to marry.
Can I make this gluten-free?
Yes, just remove the panko crumbs and it will be gluten-free.
Can you make this oil-free?
Yes, just omit the oil and you’ll be good to go.
What ingredients do I need for this vegan spinach artichoke dip recipe?
For the full ingredient list and printable recipe card, check the bottom of the post.
- 2 cans of artichoke hearts
- nutritional yeast
- cashews, raw
- non-dairy milk (unsweetened almond milk, soy milk, oat milk, whatever plant milk you want)
- lemon juice
- white vinegar or apple cider vinegar
- onion powder
- vegan parmesan
- panko crumbs
How do you make the best vegan spinach artichoke dip?
*If you don’t have a high-speed blender, you will need to soak your cashews for a few hours in warm water to get them soft enough to blend.
If you do have a high-speed blender, then move right along.
Preheat the oven to 400 degrees.
Lightly grease an 8×8 baking dish or oven-safe skillet and set it aside; if you use a deeper dish, you will have to adjust the baking time.
Take your high powered blender and add all the ingredients but one can of the artichoke hearts and blend until smooth.
Now take your chopped artichokes hearts, and hand mix them into the dip.
I like doing it this way, so it has some chunkiness to it, but not too much.
Take your prepared 8×8 pan or oven-safe dish, add the artichoke dip, smooth out, and then make your topping.
Take a small bowl and mix the panko crumbs and cashew parmesan.
You can use a store-bought vegan Parmesan cheese. They have some good ones.
The recipe below works great, or you could even do some vegan mozzarella or something like that if you wanted!
Here’s that cashew parm recipe-
- 3/4 cup raw cashews
- 2 tablespoons nutritional yeast
- 1/2 teaspoons garlic powder
- 3/4 teaspoon salt-
Mix all ingredients into a food processor or small blender (like a twister Blendtec) and process until it’s a little finer than cornmeal.
Sprinkle topping onto this delicious artichoke dip and cook for 20-25 minutes.
If you want to add some more cheesiness, you could add vegan cheese, vegan cream cheese, vegan sour cream, or vegan mayo.
I don’t think it needs it, but it’s fun getting creative.
How do you serve this creamy vegan artichoke dip?
It’s best to serve this dip warm.
This delicious appetizer is best served with;
- pita chips
- tortilla chips
- bread pieces
- Ritz crackers
- crackers in general
How do you store this?
Store this in an airtight container once it’s come to room temperature. This can be stored for up to 4 days in the fridge.
How do you reheat artichoke dip?
The oven is the best way to do so. Preheating the oven to 375 F and cook it for 12-18 minutes, until it’s heated throughout.
At 30-second intervals until heated through.
Can you freeze artichoke dip?
Yes, wait until it’s cooled to room temperature, then place in a freezer-safe airtight container or freezer gallon bag and freeze for up to 3 months.
Let defrost on the counter and reheat according to the directions above.
Want some other delicious vegan appetizer recipes?
- 2 14 oz cans artichoke hearts, 1 can chopped up
- 1/4 cup Nutritional yeast
- 1 cup cashews, raw * soaked if no high speed blender
- 1 cup vegan milk
- 2 TB lemon juice
- 1 tsp vinegar, white or apple cider
- 1 1/4 tsp salt
- 5 cloves garlic, minced
- 1/2 small onion
- 2 TB oil, mild
- 3/4 cup panko crumbs
- 1/4 cup cashew parmesan (recipe below) or store bought
- *If you don't have a high-speed blender, you will need to soak your cashews for a few hours in warm water to get them soft enough to blend. If you do have a high-speed blender, then move right along.
- Preheat the oven to 400 degrees. Lightly grease an 8x8 glass dish and set it aside.
- Take your high-speed blender and add all the ingredients but one can of the artichoke hearts and blend until smooth. Now take your chopped-up artichoke hearts and hand mix them into the dip. Take an 8x8 pan, add the artichoke dip, smooth out, and then make your topping.
- Take a small bowl and mix the panko crumbs and cashew parmesan. (Cashew parm recipe- 3/4 cup raw cashews, two tablespoons nutritional yeast, 1/2 teaspoons garlic powder, 3/4 teaspoon salt- Mix all ingredients into a food processor or small blender (like a twister Blendtec) and process until it’s a little finer than cornmeal.) Sprinkle topping onto dip and cook for 20-25 minutes. If you want to add more cheesiness, you could add vegan mozzarella, vegan cream cheese, or vegan mayo. I don't think it needs it, but it's fun getting creative.
See blog post for recipe Q&A
Nutrition Information:Yield: 12 Serving Size: 1 serving
Amount Per Serving: Calories: 197Total Fat: 10gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 437mgCarbohydrates: 23gFiber: 5gSugar: 4gProtein: 7g
The calories are computer generated and may not be 100% accurate.
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