Creamy Vegan Spinach Artichoke Dip
Print Recipe
5 from 2 votes

Creamy Vegan Spinach Artichoke Dip (oil-free)

Creamy, cheesy, savory and the perfect plant-based appetizer for your guests. Great for game day, the holidays and for the whole family. 
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer, hors d'oeuvre
Cuisine: American, Plant-based, Vegan, WFPB
Keyword: Creamy Vegan Spinach Artichoke Dip, Dairy-free spinach artichoke dip, Oil-free spinach artichoke dip, plant-based appetizer, vegan appetizer, vegan spinach dip, vegan thanksgiving appetizer, wfpb appetizer

Ingredients

  • 1 cup raw cashews boiled for 10 minutes to soften
  • 1/2 block soft tofu
  • 1.5 tsp garlic powder
  • 1.5 tsp salt
  • 1/4 cup nutritional yeast
  • 1 cup almond milk
  • 20 oz frozen chopped spinach thawed and strained
  • 1 tbsp fresh minced garlic
  • 2 cans artichokes in water not oil (drained)

Instructions

  • Preheat oven to 425 degrees F. You can use a medium/large cast iron skillet so you can transfer the dip directly into the oven or prepare a 9x9 baking dish. 
  • Add garlic, frozen spinach and artichokes to the pan and saute until on high heat until all of the moisture is cooked out. This should take about 15 minutes. 
  • For the creamy sauce, add the boiled cashews, tofu, garlic powder, nutritional yeast, salt and almond milk into a high speed blender like a Vitamix. Blend until completely smooth.
  • Pour the sauce into the spinach mixture and stir to combine thoroughly.
  • Transfer into a baking dish or place the cast iron skillet (or oven safe pan), into the oven! Bake for 25-30 minutes or until golden brown on top.
  • Serve warm and enjoy!

Notes

Pair the dip with chips, crostini rounds, veggies, or crackers.