Skip the store-bought vegan dips and cheeses, this classic Vegan Spinach Artichoke dip is easy, cheesy, and so creamy!

Spinach artichoke dip is a classic crowd-pleaser, so in traditional Plant You fashion, we had to make a delicious vegan version of it. 

This vegan spinach artichoke dip is made from tofu, pumpkin seeds (or cashews), nutritional yeast, and of course, artichokes and spinach. 

It has a cheesy, creamy consistency, and it is perfect for your next date night or pot luck party. Plus this vegan dip is completely nut-free, gluten-free, and oil-free.

You can easily make this dip in 30 minutes or less, so what are you waiting for? Time to dive in!

Reasons Why You’ll Love This Recipe

  • The Dip is Healthy: This dip is packed with spinach and artichoke that are both filled with vitamins, minerals, and fiber, along with pumpkin seeds which are packed with magnesium and antioxidants. 
  • It’s Nut-Free: If you choose to use pumpkin seeds instead of cashews, this dip will be nut-free. 
  • Budget-Friendly: No need to buy expensive store-bought vegan cheeses or creams; this vegan spinach artichoke dip is made from inexpensive, whole-food ingredients. 
  • You Can Make this Quick: Whip this vegan dip up in 30 minutes or less, with no prep time required. 
  • It’s Easy: No need to be a master chef to make this vegan dip. Quickly go from your food processor to your oven to your serving dish in no time. 
  • It’s a Crowd Favorite: Spinach Artichoke Dip is a go to party dip. Be the life of the next party with this delicious dip, even non-vegans will love it. 

Ways to Hack It 

  • Kick it up with spices: Add in chopped jalapeno or cayenne powder to give this dip a little extra kick! 
  • Add more ‘cheese’: Top it off with some vegan mozzarella! Here’s an easy recipe to make your own. 

10 Things to Serve With This Vegan Spinach Artichoke Dip

  • Nacho Chips 
  • Celery Sticks 
  • Cucumbers 
  • Carrot Sticks 
  • Tortilla Chips 
  • Pita Bread 
  • Toast
  • Bell Peppers 
  • Baguette Slices 
  • Crackers 

How To Store Vegan Artichoke Spinach Dip 

You can make this vegan spinach dip ahead of time by mixing the ingredients together in your food processor or blender and then storing the mixture in the refrigerator or freezer until you are ready to bake it. 

You can store the dip in the refrigerator for up to 5 days and in the freezer for up to 6 months. 

When you are ready to enjoy it, pop the dip in the oven. 

You might need to add 5-10 minutes to the baking time if the dip is frozen, or you can defrost it in the refrigerator the night before. 

If you have already baked the dip, you can still store the leftovers in the refrigerator for up to 3-4 days so you can enjoy it, later.

Check out this article to see which containers I recommend for keeping food fresh! 

How To Make This Vegan Spinach Artichoke Dip

First, heat your oven to 400F. 

While the oven is heating, add all of the ingredients (except the spinach) to a food processor or high-speed blender. 

Blend the mixture until a smooth consistency is formed.

Then, add in the spinach and blend until it is shredded and mixed throughout the dip.

Finally, transfer the mixture to an oven-safe container and bake for 10-12 minutes or until thoroughly warmed. 

Enjoy with veggies or nacho chips!

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The Recipe: Vegan Spinach Artichoke Dip

This oil free, gluten free and vegan spinach artichoke dip will set your taste buds on fire!
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Servings: 1 container
Total Time: 30 minutes

Ingredients

  • 1 block Extra firm tofu, I used 350 grams
  • ½ cup Pumpkin seeds , (soaked is best)*sub cashews if desired
  • 3 tbsp Nutritional yeast
  • 1 tsp Sea salt, (or more to taste)
  • 2 cloves Garlic
  • ½ Lemon, Juiced
  • 1 cup Artichokes, Soaked in vinegar or oil
  • 3 handfuls Spinach

Equipment

  • High Speed Blender or Food Processor

Instructions 

  • Add all ingredients to a food processor or high speed blender except for the spinach. Blend until a smooth consistency is formed, and add in the spinach at the end to blend until shredded and mixed throughout the dip.
  • Transfer to an oven safe container and bake for 10-12 minutes at 400F until warmed through. Enjoy with veggies or nacho chips.
Cuisine: American
Course: Appetizer, Snack
Author: carleigh