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A creamy vegan artichoke dip made withOUT vegan cheese substitutes, all whole foods! Artichoke Spinach Dip - by Dreena Burton, Plant-Powered Kitchen #vegan #glutenfree

Creamy Vegan Artichoke Spinach Dip

This vegan artichoke spinach dip is exceptionally creamy with a full-bodied taste and texture, and yet has no commercial dairy substitute and also no added oil.  It will be a hit at any party, bbq, or potluck!
Course Appetizer, dips


  • 3/4 cup raw cashews unsoaked
  • 3/4 cup plain unsweetened non-dairy milk I like almond or soy, but your choice
  • 2 1/2 - 3 tbsp freshly squeezed lemon juice
  • 1-2 medium-large cloves garlic I typically use 1 to make it family-friendly; use less/more to taste
  • 3/4 tsp sea salt
  • 1/2 tsp dry ground mustard
  • freshly ground black pepper to taste
  • 2 cups frozen artichoke hearts partially thawed (helps for pulsing in blender)
  • 2 cups loosely packed spinach leaves


  • Preheat oven to 425.  In a blender, first add cashews, milk, lemon juice (I like the full 3 tbsp for tanginess), garlic, salt, dry mustard, and pepper.  Blend until very smooth.  (If using Blendtec (purrrrr, meow!) or other high-powered blender, this will only take a minute or so.   If using a standard blender, keep blending until very smooth.
  • Add artichokes and spinach and just PULSE through. Do not fully blend, keep some chunky texture!
  • Transfer to an oven-proof baking dish, and bake for 17-20 minutes. Remove, let cool for about 4-5 minutes, and serve.