This is a baked cashew-based spinach and artichoke dip — creamy, savory, and genuinely satisfying without any dairy. It comes together fast enough for a weeknight and holds up well at a party, which is a rare combination for a hot appetizer.
The short version of why this works
Two things carry this recipe. First, blending soaked cashews until completely smooth gives you a base that behaves like cream cheese — thick, rich, and stable in the oven. If you rush the soak or underblend, the texture turns grainy and the whole dip suffers. Second, using marinated artichoke hearts instead of plain ones adds seasoning you don’t have to build from scratch — the brine does real work here. The sauté of onion and garlic goes fast, the fold-together takes two minutes, and the oven does the rest. That’s the whole structure.
If something goes sideways
- Dip is grainy or gritty: The cashews weren’t blended long enough, or the soak was too short. Next time, soak at least 2 hours in cold water or 20 minutes in just-boiled water. Blend for a full 2 minutes, scraping the sides once.
- Dip is watery after baking: Spinach holds a lot of moisture. If you used frozen spinach, squeeze it harder — wring it in a clean kitchen towel until almost no liquid comes out. Fresh spinach should be sautéed until all visible moisture has evaporated before mixing in.
- Top isn’t browning: Every oven runs differently. If the edges aren’t coloring after the stated time, switch to broil for 2–3 minutes and watch it closely.
- Dip tastes flat: Nutritional yeast and lemon juice are doing the heavy lifting on flavor. Taste before baking and adjust — a little more lemon or an extra pinch of salt usually fixes it immediately.
- Dip thickens too much on standing: Cashew-based sauces firm up as they cool. Stir in a tablespoon or two of warm water or unsweetened plant milk and it loosens right back up.
About the ingredients
- Raw cashews: They need to be raw, not roasted or salted. Roasted cashews won’t blend into a neutral cream — they’ll taste like a snack mix.
- Nutritional yeast: Sold in most grocery stores near the health foods or bulk bins. Brands vary in intensity; start with the amount in the recipe and adjust to taste after blending.
- Marinated artichoke hearts: The jar liquid is flavorful — skip the garnish of extra oil on top, it’s not worth the extra dish. Drain the artichokes but don’t rinse them; you want that seasoning.
- White miso paste (optional): Adds a fermented, savory depth that works well here. Stir it into the cashew blend before tasting for salt, since miso is already salty.
Leftovers and meal prep
Leftovers keep well in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave in 30-second bursts, stirring between each, or warm the whole dish covered in a 325°F oven for about 15 minutes. The dip can be assembled a day ahead and refrigerated unbaked — just add 5 extra minutes to the bake time since it’s going in cold. Freezing is possible but not ideal; the texture becomes slightly looser after thawing, though stirring it well while reheating brings it mostly back together. If you do freeze it, use within 6 weeks.
Vegan Spinach and Artichoke Dip
Equipment
- Blender or food processor
- Large skillet
- Mixing bowl
- Baking dish (8-inch square or similar)
Ingredients
- 1 ½ cups raw cashews soaked overnight or boiled for 10 minutes to soften
- 2 tablespoons olive oil extra virgin recommended
- 1 cup yellow onion diced
- 4 cloves garlic minced
- 6 cups fresh spinach chopped and packed
- 1 can artichoke hearts drained and roughly chopped (14 oz)
- ½ cup unsweetened non-dairy milk almond or soy milk works best
- ¼ cup nutritional yeast for a cheesy depth of flavor
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper freshly ground preferred
Instructions
- Preheat your oven to 375°F (190°C).
- If not soaked already, boil your cashews in water for 10 minutes to soften. Drain before blending.
- In a large skillet over medium heat, warm the olive oil. Add diced onion and sauté for 5–7 minutes until translucent and golden.
- Stir in the minced garlic and chopped spinach. Sauté for another 2–3 minutes, until spinach is wilted. Set aside.
- In a blender or food processor, combine softened cashews, non-dairy milk, nutritional yeast, lemon juice, salt, and black pepper. Blend until silky smooth—about 1 minute. Scrape down the sides to ensure an even blend.
- In a mixing bowl, fold the spinach mixture, blended cashew cream, and chopped artichoke hearts together until fully incorporated.
- Transfer the dip into a greased baking dish. Smooth the top with a spatula.
- Bake for 20–25 minutes, until the edges are slightly golden and bubbling. Remove from oven and let rest for 5 minutes before serving.
Notes
- For a tangier twist, add 1 tablespoon of white miso paste to the cashew blend.
- If fresh spinach is unavailable, frozen chopped spinach (thawed and squeezed dry) works well—use 10 oz.
- Want a spicy kick? Add a pinch of crushed red pepper to the sautéed garlic.
Nutrition
FAQ
Can I make this without a high-speed blender?
Yes, but soak the cashews longer — a full 4 hours in cold water — and blend in a standard blender for at least 3 minutes, stopping to scrape down the sides. The result may be slightly less silky, but it will still work.
Can I use frozen spinach instead of fresh?
Frozen spinach works fine. Thaw it completely, then squeeze out as much liquid as possible in a clean kitchen towel before adding it — skipping this step is the main reason the dip turns watery.
Do I have to bake it, or can I serve it straight from the stovetop?
You can serve it without baking — everything is already cooked through after the sauté and fold. Baking adds a lightly set top and keeps it hot longer at the table, but if you’re short on time, stovetop-to-bowl works.
What do I serve this with?
Toasted baguette slices, tortilla chips, pita wedges, or raw vegetables like celery, bell pepper strips, and cucumber all work well. For a heartier spread, the Vegan Australian Bush Bread on this site is a solid pairing.
If you liked this one
- Roasted Garlic Bean Dip
- Mediterranean Orzo Artichoke Salad
- Vegan Ploughman’s Lunch Board
- Vegan Chili Cheese Fries