It’s about that time for holiday parties galore, and for that, you need a dip! If I’m invited to your gathering, this is definitely the one I’m bringing.
I take my appetizers seriously.
This cheesy kale and spinach dip is my vegan take on classic spinach and artichoke dip, which is typically laden with cheese – my former love.
But since we’ve broken up, I’ve replaced the cheese-shaped hole in my heart with cashew cream and vegan parmesan and haven’t looked back. Who needs the real thing when the substitutes are healthier and taste amazing? That’s what I say.
This dip requires just 10 ingredients – hooray! And it comes together in about 30 minutes (once your cashews are soaked).
Plus, it has all my loves:
kale
spinach
cashew cream
garlic
vegan parmesan
All that’s missing is a toasty baguette for scooping. Don’t worry – we’ll get to that.
Once you’ve mixed your ingredients together it just takes a quick bake in the oven to get it piping hot and ready for serving.
I preferred a toasted baguette, but you could also serve it with veggies, tortilla chips, or any other crackers of choice.
This dip is amazing! It’s
Creamy
Savory
Cheesy
Hearty
Satisfying
Loaded with greens
Super healthy
Simple
Shareable
& Perfect for holiday parties
If you make this dip, we hope you love it! As always, share a picture on Instagram with the @minimalistbaker if you do! We’d love to see this dip in action.
Cheers!
Creamy Kale and Spinach Dip
Ingredients
- 1 ¼ cups cashews (soaked overnight or in boiling hot water for 1 hour // then thoroughly drained)
- 1/2 cup unsweetened plain almond milk (sub up to half with water)
- 4-6 Tbsp nutritional yeast (to taste)
- 1 tsp sea salt (DIVIDED)
- 3 cloves garlic (minced)
- 1 Tbsp olive oil
- 1 (10-ounce) package frozen chopped spinach (thawed and squeeze-drained)
- 3 cups kale (finely chopped // or just double up on spinach)
- 1 healthy pinch black pepper
- 1/4 cup Vegan Parmesan Cheese
FOR SERVING (optional)
- Veggies, crackers, chips, or 1/2 baguette sliced and toasted
- Red pepper flakes
- Hemp seeds
Instructions
- If you haven’t soaked your cashews yet, do so the night before in room temperature water, or 1 hour before in very hot water. Drain thoroughly.
- Preheat oven to 350 degrees F (176 C) and lightly grease a small, oven-safe serving dish (see photo for size reference).
- Add soaked and drained cashews to a blender with almond milk and purée into a cream. Add 1/4 cup nutritional yeast and 3/4 tsp sea salt (amounts as original recipe is written // adjust if altering batch size) and mix once more. Taste and adjust seasonings as needed. You want it pretty cheesy and well-salted, so I added the full 6 Tbsp nutritional yeast (amount as original recipe is written // adjust if altering batch size). Set aside.
- In a large skillet over medium heat, sauté garlic in olive oil and then add spinach and kale. Season with a healthy pinch (1/4 tsp as original recipe is written // adjust if altering batch size) of sea salt and black pepper and cook for 5 minutes or until wilted, then remove from heat.
- Add 3/4 of the cashew cream (see photo) and toss to combine. If it can take more, add it in. Otherwise, reserve the rest for pasta or other uses. Add 2 Tbsp vegan parmesan cheese (amount as original recipe is written // adjust if altering batch size) for additional texture/flavor and stir.
- Add to prepared baking dish and top with remaining vegan parmesan.
- Bake for 15-20 minutes, or until warmed through and sightly browned on top.
- Before serving, top with additional vegan parmesan cheese if desired. Other add-ons might include red pepper flakes or hemp seeds.
- Serve with assorted vegetables, tortilla chips, crackers, or toasted baguette. Store leftovers covered in the fridge for up to a few days, though best when fresh.
Liz says
I already have cashew cream in the fridge that we made for another recipe- can you estimate the amount of already-made cream to start with? I’d love to use this recipe to use some of it up!
Hi Liz, about 1 1/2 cups. Hope that helps!
Anna says
Made it tonight. Delicious. Me and my partner shared it for dinner.
Yay! Thanks so much for the review, Anna!
JD says
Enjoying this during the Super Bowl!
This is truly a fantastic recipe, really came together quickly, although we couldn’t wait to brown top before devouring it with a baguette.
My only regret is that I did not triple the recipe.
I added artichokes, you can adjust the artichoke brine to add in as well.
I used a mix of Asiago and parm as I cooked on the stovetop, had to add a few splashes of oat milk as it cooked.
Used Tuscan kale and spinach, fresh and chopped, fantastic.
Ooo yum! Sounds delish! Thanks so much for the great review and for sharing your modifications, JD!
Jessica says
Delicious! Dairy is something that I miss so much and this dip doesn’t disappoint. I can’t have cashews so I subbed vegan cream cheese and added artichoke hearts. I needed to add a little water at the end to thin out a bit but it came out amazing, will definitely make again.
This is a favorite of ours, too! Thanks for sharing, Jessica!
Eleni says
Delicious!! I didn’t have spinach – I subbed with other greens (chard, etc). Otherwise, followed the recipe and was amazing.
We’re so glad it turned out well! Thanks for sharing, Eleni!
Laura says
I would really like to make this dish, but I was wondering if there are any replacements for the cashews I can use? Sadly my brother, who is also vegan, is allergic to nuts. Thank you!
What about subbing vegan cream cheese? Or hemp seeds or sunflower seeds?
Kelsey says
Spinach dip is one of the few treats I’ve really missed since going vegan four years ago, but NOW I get to enjoy this! I love that all the healthy ingredients means it doesn’t make me feel tired and “ugh” like traditional spinach dip used to too. I added a can of artichoke hearts (drained and chopped) and several tablespoons of lemon juice. I absolutely love this recipe and it is among my go-to special occasion recipes. I always double-batch it too, so I can enjoy the leftovers for a few days! Thank you for all of your amazing recipes!
We’re so glad you enjoy our recipes, Kelsey! Thanks so much for your kind words and lovely review! xo
Eugenia says
I have made this several times and absolutely love it. I was craving it today, and although I had vegan parmesan in the fridge, I didn’t have cashews so I used walnuts instead. Also, I was really craving it so I didn’t want to wait for the walnuts to soak in the water, so I just went ahead and made the dip without pre-soaking them. It came out delicious!
We’re so glad it turned out well, Eugenia! Thanks so much for sharing!
Kay says
Recommendations on subbing for fresh spinach?
Hi Kay, we would recommend referring to this recipe: https://minimalistbaker.com/cheesy-vegan-spinach-artichoke-dip/
Melissa GC says
This is one of our favorite dips! Excellent and easy to throw together. We have made this one at least half a dozen times and everyone always loves it!
Grace says
The best dip ever!!! Thank you for the recipe!! After the dish was devoured at my party I told my friends it was vegan and they were shocked! I will definitely be making this on a regular basis!!
We’re so glad everyone enjoyed it, Grace! Thanks so much for the lovely review! xo
Brooklyn says
This dip is a show stopper! I took it to a party (baked in oven there), and everyone loved it even my partner who doesn’t like “hippie food.”
Whoop! So glad to hear it, Brooklyn! Thanks for sharing! xo
anneliese says
OBSESSED with this dip!
Kathryn says
I made this recipe for a vegan baby shower, and people (vegans and carnivores alike) LOVED it. I tripled the batch, used fresh spinach instead of kale alongside the frozen spinach, and I didn’t bake it, just served it cold. I added more garlic and nutritional yeast because that’s what I ALWAYS do. I added a bit more almond milk to make it creamier, but my ratios are never exact. The little bit of leftovers I had I used as a spread on a sandwich and it was divine. I will definitely make this again!
So kind! Thanks for sharing, Kathryn!
kate says
Made this for a girls cottage weekend. Pre-made the night before and then baked at the cottage. So delicious. Served with crackers, crudités and champagne!
I doubled the recipe and squeezed fresh lemon juice on after baking.
Yay! We’re glad to hear that, Kate!
Maura says
Made this for Xmas and everyone loved it! I would definitely double the batch next time because it did not make as much as I thought it would! Served it with a Toasted Baguette and it was wonderful! Will definitely make again!
Great! Thanks for sharing, Maura!
Martha says
Loved this recipe! Made it for Thanksgiving and my very picky dairy loving family actually enjoyed it!!
Yay! Thanks for sharing, Martha! Next time would you mind leaving a rating with your review? It’s super helpful for us and other readers. xo!
Martha LeBlanc says
oh yes sorry! thought i did but must have hit it too late! Def. 5 stars!
Thanks, Martha!
Annie Sherek says
I was surprised by how amazing this dip tasted even non-vegans were fans!! I will definitely make it again in the future!
Yumi says
Oh my goodness, I’m so happy I found this recipe! I love spinach dip but it’s too heavy for my lactose intolerant stomach. I just made this cashew/nutritional yeast version and it is just divine ? Creamy, cheesy, healthy… it’s sooooo tasty!!
I wanted to make it right away so boiled the cashews, next time, I’ll try soaking them overnight to see if there’s a difference.
Thank you for sharing this recipe!
Jake May says
Have made this so many times and it never disappoints.
Crystal says
I knew you’d have a delicious creamy spinach dip recipe – thank you for always coming through! I can’t wait to make this for an upcoming party I’m attending. Being the only vegan among my friends, I always want to open people’s eyes to how amazing vegan food is and how you’re not giving up anything by being vegan. I’ll let you know how it turns out!
Natashia Wright says
I have recently been having food allergies to cashews and was wondering if I could substitute tofu? I subbed out tofu before for cashews in another recipe of yours and was wondering could I do the same here?
Liz M. says
Made this last night as an appetizer before dinner with friends, and everyone was raving about it – including me (hellooo, easy)! My husband and I agreed that this is our new staple to bring to parties. It tastes so decadent, no one could believe there was no dairy in it. We love recipes that help make our friends realize how delicious vegan food can be! Thank you for this gem!
Victoria says
Does anyone know how this dish would be if the cashews were substituted with pistachios? My friend is allergic to cashews. Thanks for the tips
I would not recommend using pistachios in place of cashews, but don’t have another sub for you at this time!
Allison Ryan says
Suggestions for subbing for cashews? I have a tree nut allergy. Thanks!
Meg says
Do you think I could freeze this dip well?
I wouldn’t recommend it! Store leftovers covered in the fridge for up to a few days, though best when fresh.
Raquel says
Just made this recipe for a party, but subbed the kale with artichokes (to make it more like a spinach artichoke dip). Everyone loved it and no one would have guessed that it’s dairy free. Highly recommend!
Lucy says
Hi, love your work, the website, the book, everything!
I have been looking at making a cob loaf and was wondering would it work if I made this dip ahead, then spooned into the cob later? I was hoping to have the dip made a few days in advance, do you think it would keep that long and would it taste fine served cold as opposed to warm from the oven?
Thank you!
Hmm, not sure! Don’t know what a cob loaf is. But if you try it let me know how it goes!
Amanda says
Just made this, and overall I love it. Crramy, cheesy, delicious. It tastes absolutely decadent, like I should feel really guilty indulging. However, it was very very salty. I don’t know if maybe I over salted the cream part or the sauteed spinach or what. Impossible to eat with chips, it was tolerable when paired with veggies. But I’ll be much more careful with the salt in the future.
Carolina says
My best friends and I, do wine night every thursday with a delicious spinach dip recipe her mom thaught one of my friends. We love it but we don’t know how to cut down the calories, and I think this is a great solution! I’ve never cooked anything vegan but since I watched NikkiLimo on Youtube she talked about your blog and I think it’s GREAT! I may just start!
Sarah says
Hello! What are your thoughts on freezing this dip? Thanks
Carly Syms says
Hi Sarah – Dana discusses freezing recipes in the Recipe FAQ: https://minimalistbaker.com/recipe-faq/
Sarah says
Thanks!
TyIsha says
I just picked up a ton of fresh spinach. Should I steam, or saute? And how much should I use? Hoping to try this on Sunday.
Aimee says
Hi, this sounds amazing. Unfortunately I cannot have cashews and I saw you also suggested Eggplant, but I can’t have that either. I can eat other types of nuts, wondering if any would work, like Walnuts or Almonds, or any other suggestions? Thank you.
Lyla says
I want to make this for Christmas, but I’m pressed for time. Do you think it would still be good if I did everything up to baking it the night before? I thought maybe I’d take it with me the next day and then sprinkle the parm and bake it after I got to my parent’s house…. My stomach is growling looking at the pictures-hope I can wait until then!
Abigail says
Yum! I love each of the ingredients in this dip on their own, and they don’t disappoint when combined! It felt rich and decadent, but I knew that it was secretly healthy (and perfect for a vegan with insulin problems!). Total winner.
Mona says
I made this as a side dish for thanksgiving and it was my favorite part of the meal. Amazing recipe! Thank you!
mandy says
Amazing dip. Seriously impressed with this recipe!
Thanks for sharing, Mandy!
Alaina says
Hi Dana! Do you think I could sub coconut milk for almond milk in this recipe?
I don’t think so. Perhaps rice milk?
Maxine says
Hello—I made the dip tonight for my GF (who’s vegan)…I did notice my cashews and almond milk did not turn out as “creamy looking” as yours…despite the fact that I added extra almond milk and processed it to the end of time lol…my sauce was a little “nuttier looking…I made some homemade vegan garlic bread for dipping so I am hoping she likes it still! I love your site…thank you for taking the time to share your gifts!!!
Carmen says
Hi! This looks delicious, I want to make it. Just one question: Do I have to bake it? I mean, does it really make a difference or is it ok if I serve it straight out of the pan? Thanks!
You don’t have to bake it! Eat it straight from the pan :D
Al says
Does it matter of you use fresh spinach over frozen?
Nope! It shouldn’t. Just finely chop it.
Jen says
This was the recipe that is responsible for me discovering you & your amazing site. Whoa! This was our New Years appetizer. Holy moly!! I wouldn’t change a thing & I’ll be making it again. And again. And then again. Bravo!
wendy says
made this today, turned out great! thanks for sharing the recipe
Eleanor says
Do you know how much cooked kale this recipe would call for? I cooked all of my kale yesterday and this would be perfect to use it up, but I think 3 cups cooked will turn out to be a lot more then 3 cups uncooked (as in this recipe).
Jennie says
I felt lazy so threw it together with two packs of frozen spinach. Didn’t sautee anything, just put garlic in raw. It was absolutely amazing!
Jacq says
This looks amazing! Do you have any idea on what I could use for “cheese” if I can’t use nuts? someone in my family has a nut allergy.
Thanks!
Eggplant! See the general recipe here.
Jesss says
These knocked the socks off of my whole extended family and none of them are vegan!! They love their cheese and didn’t miss it a bit! Even my “I will not eat anything healthy.” sister said she loved it (before she found out it was vegan).
yay! thanks for sharing, Jess!
Sue Ann Jaffarian says
Another winner!!! I made it as a side dish instead of a dip so only used little more than half of the cashew cream. This will be made again and again and again!
There hasn’t been a single recipe I’ve tried from your site that I have not loved! Thank you!!!
Shannon says
If you’re going to make this, double it! So D E L I C I O U S!
LifeSheWrote says
Whoops, was trying to delete my first comment since I figured it out (the key was in step 4!). If some moderator reads this, please delete this comment and my first one! Thank you!
LifeSheWrote says
Just discovered your blog but love all the recipes! I bookmarked 6 or 7 immediately and am trying this one (my first from your site!) tonight. I’m making this for company tomorrow and hope it turns out great!
LifeSheWrote says
Just discovered your blog but love all the recipes! I bookmarked 6 or 7 immediately and am trying this one (my first from your site!) tonight. One point of clarification – this might be obvious to everyone but – the kale should be cooked, right? I got the chopped frozen spinach and while it’s thawing was going to cut up my bunches of fresh kale but then realized that you probably meant cooked first, yes? Sorry for the maybe-obvious question but I’m making this for company tomorrow and want it to turn out great!
Thanks!
Jessica says
I am going to try this as a pizza topping. Can’t. Wait. For. Pizza. Night.
Yanic says
Sinful! My 18 month old was eating the cashew cream out of the blender… Just amazing!
Kirstyn says
Made this the day after Christmas and I wished I made a double batch! My husband and I practically ate the whole thing before it was cooled…planning to make it for our New Year’s day get together. Awesome, must try dish.
Annaliese says
Oh! Will have to try this for our New Years Eve celebration! I tried a vegan spinach-artichoke dip a few nights ago for a christmas party, and it was just…not right. Kale and some vegan parmesan will make it right! Thanks for the recipe, and Happy New Years! :)
Tracy | Pale Yellow says
Yummy, what a great dip!
d says
it’s difficult to find nutritional yeast in our part of the world so… can i skip it or sub it with something else? :) thanks!!!
Veronique says
I made this the other night for a Xmas supper with my friends… I am vegan and only one on 4 of them is also…. THEY ALL LOVED IT!!!! It was such a hit!!!! Thank you for creating easy and yummy recipes! Love your blog :)
Elinor Thomas says
Making this right now for a Christmas appetizer! So excited to try it…I also added in some chopped artichokes, hoping it will be delish!
Megan says
THIS. WAS. AMAZING!!!!!
I had always been so intimidated by making cashew cream and I am so glad I made this recipe! I honestly wish I had some with me right now for breakfast. It is just that good!
Yay!! So glad you enjoyed it, Megan!
Julia says
This sounds sooo great!! I definitely have to give it a try!!
Marie says
Can’t wait to make this next week! I definitely need to find a place I can buy bulk cashews. Will be sure to post a pic on instagram
Maria Padilla says
You guys seriously! EVERY RECIPE IS AMAZING! My bf found about your blog about a month ago, when he was looking for a vegan hot chocolate recipe. From that day we have cooked around 6 recipes already (in repeat… almost by memory now) and its just so simple and amazing. I check the site everyday and keep adding recipes to my to do list.
Thank you so much for all you do and making our tummys happy with delicious simple vegan recipes.
Ah, yay! So kind! Thanks for sharing, Maria. So glad we can keep your bellies full and happy!
Dana D says
Do you think you could prepare this all the way up to getting it in the baking dish, and then refrigerate to bake just before serving? This looks soooo awesome, but will be an easier holiday dish if I can do most of the preparation in advance. Thanks!!!
Robyn @realfoodwholelife says
This sounds divine! We do a big appetizer spread for Christmas Eve–I may have to add this dish to the mix!
Charmystique says
This sounds incredible, I think I’ll be making this soon!
Kathryn says
This looks positively divine! I’ve been deprived of spinach dip since going vegan several years ago, but now you’ve posted this and I feel like my quality of life just improved tenfold. ;)
Kathryn
Abbie @ Needs Salt says
I’m with you — spinach and artichoke dip is da bommb, but I hate to pass it up because of dairy allergies. And bringing kale into the mix? Oh yeah, brilliant decision right there. This dip looks so creamy and incredible! Aaack, somebody get me a holiday party so I don’t devour the entire bowl.
you get me. Hugs!
Carey Schreiber says
Hi!
I love all the recipes I have tried from your site. It makes being vegan easy and delicious! I have a questions – I am bringing cupcakes to my daughters ballet tea party this Friday and I wanted your opinion on what frosting to use. I want it to look like a swirled candy cane and I plan to use a piping bag. Do you recommend doing the coconut whip, regular vegan icing (like you used for the pumpkin cookies – minus pumpkin) or the vegan buttercream frosting.
Thanks for your help!
Carey – Middletown, DE
I’d recommend a vegan buttercream icing (which is basically what I used for the pumpkin cookies). Hope it works out, and thanks for the kind words, Carey!
Alex @ get big, go to work says
I am definitely making this one Dana! I love the classic Spinach and Articoke dip, but haven’t eaten dairy in about a year due to sensitivities. Seriously can’t wait to give this a try!
Sad day! Dairy-free dips to the rescue :D
Tori@Gringalicious.com says
I take appetizer seriously too! This is perfect for next week!
Melissa @battleofmarathonblog says
Dang. I’ve only recently discovered you guys, but I think I’ve already bookmarked 20 recipes. Keep the goods comin’! Love how simple everything is.
haha! Love it. How did you find us, Melissa?
Melissa @battleofmarathonblog says
Another blogger had linked to you and the recipe looked great, so I kept coming back! I think it was on Real Life RD.
Oh great. Thanks for sharing, Melissa!
Stacy | Keeping Willow says
Kale is a tough green for a 2-year-old to chew on but I think my daughter would gobble up this creamy dip. And the garlic and the cashew cream… We will gobble it up together.
Yes! The cooking and baking in a creamy sauce makes it oh-so tender. Hope she loves it!
Jen @ sweetgreenkitchen says
I love a good spinach dip and this one looks so good and so much healthier than the typical versions, plus the additional of kale, super yum. I’m also having a foodie love affair with cashew cream lately, so thanks for another recipe to add to my new love collection!
Mmm, cashew cream. My love affair with that stuff will never stop. Hope you love this one, Jen!
marla murphy/ The Blonde Pantry says
Now THIS recipe is what dreams are made of!! I love creamy spinach dips but never eat them but this one I am now dying to try!! Great work!
Thanks Marla! Hope you love it!
jenna @ just j.faye says
I love creamy spinach dip, but I never eat it, because of all the cheese and cream. This would be a perfect healthy alternative! Can’t wait to try it out!
I thought the same! Hope you love it, Jenna!