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Cheesy Vegan Spinach & Artichoke Dip

Vegan Spinach & Artichoke Dip in a cast-iron skillet

Spoon submerged in a skillet of homemade vegan GF Spinach Artichoke Dip

It’s here! Our go-to recipe for easy, vegan spinach and artichoke dip! Let’s do this!

Wood cutting board displaying ingredients for making our vegan Spinach Artichoke Dip recipe

This 10-ingredient recipe comes together quickly and easily with foolproof methods.

Inspired by our White Bean & Kale Artichoke Dip, we simplified things even more and removed vegan cream cheese as an ingredient, as it can be difficult to find for some and often contains processed soy (an ingredient many try to avoid).

The base is instead made of a simple puréed cashew cream seasoned with nutritional yeast, sautéed shallot and garlic, salt, and pepper.

We went for fresh spinach, but you can always use frozen if that’s what you have on hand (just be sure to thaw and squeeze out excess liquid before use). And once the spinach and artichokes are combined with the sauce, simply bake for a few minutes until bubbly and hot. Then serve. Swoon!

Blender filled with ingredients for making Vegan GF Spinach and Artichoke Dip

We hope you LOVE this dip! It’s:

Creamy
Cheesy
Vegetable-Packed
Savory
Comforting
Versatile
& So delicious

This would make the perfect dip to go alongside fresh vegetables, pita chips, baguette, or flatbread! Our favorite is tortilla chips – something about the crunchy/salty factor just works.

If you’re into dips, also check out our Creamy Hummus from Scratch, Roasted Jalapeño Hummus, Easy Muhammara Dip, Mediterranean Lentil Dip, and Cheesy Jalapeño Corn Dip!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. We love seeing what you come up with. Cheers, friends!

Sautéing vegetables in a cast-iron skillet for homemade Vegan GF Spinach and Artichoke Dip

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Using a spoon to grab a serving of Creamy Vegan Spinach and Artichoke Dip
4.88 from 25 votes

Cheesy Vegan Spinach and Artichoke Dip

A vegan version of classic spinach and artichoke dip! Just 10 ingredients required, creamy, cheesy, packed with veggies, and SO delicious!

Author: Minimalist Baker
Prep Time 1 hour 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 17 (1/4-cup servings)
Category: Appetizer, Dip
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 4-5 Days

Ingredients

US Customary - Metric

DIP

  • 1 1/4 cups raw cashews
  • 2 Tbsp olive oil (sub water if avoiding oil)
  • 5 cloves garlic
  • 3/4 cup chopped shallot
  • 1 1/2 cups unsweetened plain almond milk (or unsweetened rice milk)
  • 5 Tbsp nutritional yeast (adds cheesy flavor)
  • 1/2 tsp each sea salt and black pepper (plus more for spinach and artichokes)
  • 4 cups loosely packed chopped fresh spinach (organic when possible)
  • 1 14-ounce can artichoke hearts (rinsed, drained, dried, and roughly chopped)
  • 2 Tbsp vegan parmesan cheese (plus more for serving)

FOR TOPPING / SERVING (optional)

  • 2 Tbsp gluten-free vegan bread crumbs (we like Ian's brand)
  • 1/4 tsp red pepper flake
  • Baguette, Pita Chips, or Vegetables

Instructions

  1. Soak cashews for 1 hour in very hot water (uncovered) or in cool water overnight. Then drain and set aside.

  2. In the meantime, heat a large oven-safe metal or cast-iron skillet over medium heat. Once hot, add oil, garlic, and shallot. Sauté for 1-2 minutes. Then lower heat to medium/low and sauté for 2-3 minutes more or until just golden brown and slightly caramelized. Set off the heat to cool.

  3. Once cashews are soaked and drained, preheat oven to 375 degrees F (190 C). To a blender, add soaked and drained cashews, half of the sautéed garlic and shallot, almond milk, nutritional yeast, sea salt, and pepper and blend into a creamy purée, scraping down sides as needed.

  4. Taste and adjust seasonings as needed. Dip should be cheesy in flavor and well salted, so consider adding more nutritional yeast for cheesiness or another pinch sea salt for saltiness. Set aside.

  5. Heat the skillet with the remaining shallot and garlic over medium-high heat and add spinach and chopped artichokes. Season with a pinch each salt and pepper and sauté for 4-5 minutes, stirring frequently, to wilt and soften spinach.

  6. Turn heat off and add all of the sauce. Stir to combine. Sprinkle the top with vegan parmesan cheese, bread crumbs (optional), and red pepper flake (optional). 

  7. Bake for about 5-8 minutes or until the dip is hot enough to serve. Be careful not to over-bake or the cheese sauce can begin to dry out and lose its creamy texture. Serve hot with assorted vegetables, tortilla chips, crackers, or toasted baguette - tortilla chips being our favorite.

  8. Store leftover dip covered in the refrigerator up to 4-5 days. Reheat in an oven-safe dish at 350 degrees F (176 C) until warmed through (or in the microwave), adding more almond milk as needed if dip has dried out.

Notes

*As written, the recipe makes a total of approximately 4 1/4-cups artichoke dip.
*Nutrition information is a rough estimate calculated without optional or serving ingredients.

 

Nutrition Per Serving (1 of 17)

  • Calories: 106
  • Fat: 6.6g
  • Saturated fat: 1g
  • Sodium: 180mg
  • Potassium: 327mg
  • Carbohydrates: 9.1g
  • Fiber: 2.9g
  • Sugar: 1.5g
  • Protein: 4.8g
  • Vitamin A: 1735IU
  • Vitamin C: 10.6mg
  • Calcium: 75mg
  • Iron: 1.6mg
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89 Comments 10 ingredients or less, Appetizer, Dairy-Free, Dip, Egg-Free, Fall, Gluten Free, Grain-Free, Holiday, Oil-Free, Recipes, Refined Sugar-Free, Savory, Soy-Free, Spring, Summer, Vegan, Winter

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danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

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All commentsI made thisQuestions
  1. Avatar for KaitlinKaitlin says

    November 27, 2019 at 8:40 am

    I made this recently for a group of friends and it was a HIT! I pre-made the dish and then waited 3 hours before baking and it was totally fine!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 27, 2019 at 10:43 am

      Thanks so much for the lovely review, Kaitlin. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  2. Avatar for BrooklynBrooklyn says

    October 26, 2019 at 9:09 am

    Do you think you do steps 1-6 and then take wait an hr or so to bake?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 28, 2019 at 10:13 am

      That should work! Let us know if you give it a try!

      Reply
  3. Avatar for ElsEls says

    September 14, 2019 at 3:43 am

    This recipe was absolutely delicious, I served it to a big vegan sceptic and he loved it! Creamy, salted and sweet at the same time, this is a real joy for the senses. I served it as a starter with garlic naan bread and we had difficulties putting it away to leave sone space for the main course.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 14, 2019 at 1:11 pm

      That’s lovely! Thanks for sharing, Els!

      Reply
  4. Avatar for Elizabeth YatesElizabeth Yates says

    August 5, 2019 at 12:48 pm

    Hi there – just bought your cookbook and see that many of your recipes (like this one) call for nutritional yeast. Unfortunately, I cannot use nutritional yeast as it makes me sick.
    What can I use as a substitute?
    Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 5, 2019 at 3:12 pm

      You can use some of the spices in this recipe to mock the flavor! Hope that helps.

      Reply
  5. Avatar for Denise VDenise V says

    July 24, 2019 at 12:18 pm

    This was pretty darn good. I’m not a fan of nutritional yeast so I used only two tablespoons. I replaced shallots with about a cup of red onion. When mixing the wet ingredients into the pan, I held back some and mixed it with flower to make the sauce a little thicker. I think next time I will add a dash of nutmeg to further disguise the taste of nooch. Oh I also added shredded carrots and extra spinach to increase veggies. I’m going to make pasta for dinner tonight and use some of the spinach dip as a sauce.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 24, 2019 at 3:19 pm

      Thanks for sharing, Denise!

      Reply
  6. Avatar for Tara Gallimore RD MSc @ Plantae NutritionTara Gallimore RD MSc @ Plantae Nutrition says

    July 18, 2019 at 8:02 pm

    I just made this and it was DELICIOUS!!! I made a lot of substitutions because I had veggies to use up from my CSA basket: I used about 6 cups of beet greens + radish greens instead of 4 cups of spinach, and the white part of green onions + a tiny white onion instead of shallots. I used a little more salt (3/4 tsp), a little less nutritional yeast (1/4 cup), and 1 cup of the cashew soaking water instead of 1 1/2 cups of non-dairy milk because I wanted it to be a bit more creamy and didn’t want to use my small amount of non-dairy milk. Turned out perfectly. Thank you for an amazing recipe, Dana!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 19, 2019 at 10:44 am

      Thanks, Tara!

      Reply
  7. Avatar for RonicaRonica says

    May 13, 2019 at 2:38 pm

    This was so yummy! Super comforting warm food, (getting cooler Here in Oz) perfect as dinner and lunch! I mixed white beans in and some vegan cream cheese, and served with Chili oil on top! Yum. Thank You.

    Reply
    • Avatar for SupportSupport says

      May 14, 2019 at 2:21 pm

      Yum! Thanks for the lovely review and for sharing your modifications, Ronica!

      Reply
  8. Avatar for Neelofer KarimyarNeelofer Karimyar says

    April 20, 2019 at 6:00 am

    This is my go-to for parties! All my non-veg friends love this dish. One of my absolute favorites!

    Reply
  9. Avatar for TessTess says

    March 22, 2019 at 6:04 am

    I just made this and it was INCREDIBLE!

    Reply
    • Avatar for TessTess says

      March 22, 2019 at 6:11 am

      I used artichoke bottoms because I couldn’t find artichoke hearts in the supermarket (I live in Israel and certain ingredients can be hard to find consistently) and it was still delicious. I cook vegan food for myself but am still hesitant to experiment when I’m entertaining or bringing a dish to potluck dinners, but I am excited to bring this dip to a dinner party tonight. Cut up some red peppers and toasted pita for dipping, can’t wait to see what people think.

      Reply
  10. Avatar for SheilaSheila says

    February 16, 2019 at 5:39 pm

    You would never know it’s vegan! Delicious!

    Reply
  11. Avatar for AmandaAmanda says

    February 8, 2019 at 2:20 pm

    So yum!!! I made it exactly as written except didn’t want to dirty another dish so just heated it in the pot on the stove. It’s perfect! Had a friend over (who’s not vegan at all) and she loved it too! Tastes just like I remember it! Thank you for this simple, plant based version! :)

    Reply
    • Avatar for AmandaAmanda says

      February 8, 2019 at 2:22 pm

      Oops actually did make some changes: used soy milk and onion in place of shallots. For anyone else who’s wondering about subs – it was still perfect!

      Reply
  12. Avatar for Rich SimonelliRich Simonelli says

    January 27, 2019 at 11:27 am

    I just made this and cannot stop eating came out great, I added a couple extra cloves of Garlic and it was amazing!

    Reply
  13. Avatar for Rhonda ClarkRhonda Clark says

    January 12, 2019 at 7:37 am

    I made this recipe for a party to serve with fresh artisan bread. Yummy! Everybody (non-vegans) asked for the recipe. The one thing I did differently was that I stirred in a little bit (1/4 cup) of Vegenaise, just because I have too much Vegenaise in my fridge at the moment and it seemed like a good place to use it. Will definitely make this many more times.

    Reply
  14. Avatar for MaddiMaddi says

    January 10, 2019 at 2:14 pm

    This is so good just the way you wrote it. Will be making again, so easy!

    Reply
  15. Avatar for MichelleMichelle says

    December 31, 2018 at 4:17 pm

    This.Is.Awesome! I used onions instead of shallots and didn’t put any bread crumbs on, it was SO much better than I anticipated! I will absolutely make this again, and don’t have to feel the least bit guilty eating it!

    Reply
  16. Avatar for KimKim says

    December 21, 2018 at 7:57 am

    Could you perhaps use almond meal as a substitute for the blended cashews?

    Reply
  17. Avatar for ElissaElissa says

    December 19, 2018 at 8:23 am

    Hoping to make this as an appetizer for a family get together, but my oven schedule is already cram packed. Could this be made in the slow cooker or instant pot?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 20, 2018 at 3:19 pm

      We haven’t tried and can’t say for sure, Elissa! Let us know if you experiment with it!

      Reply
  18. Avatar for Karen RodriguesKaren Rodrigues says

    December 19, 2018 at 6:00 am

    I would like to know if I can make this ahead and serve it in a small crockpot as an appetizer. It looks great in the pan, but I think it would get cold, and I have a big meal to prep.

    Thank you for your website. It is all delicious and very creative.

    Reply
  19. Avatar for Karla McKinley SmithKarla McKinley Smith says

    December 18, 2018 at 1:49 pm

    WOW, this was soooo good!!! We brought it to our vegan potluck and it disappeared very quickly!!
    I used soy milk and 3 tbsp of the nutritional yeast since I make my own vegan parm with cashews, garlic powder and nooch so didn’t want it to be too strong. This is a keeper!
    Thank you so much for your work!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 18, 2018 at 2:39 pm

      Yay! We’re so glad to hear that, Karla!

      Reply
  20. Avatar for SusanSusan says

    December 14, 2018 at 1:46 am

    Can Macadamia milk be used in place of the Almond Milk? I always have that in stock since I get it by the case at Costco’s. I’m def going to try this out. Looks delicious.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 14, 2018 at 6:26 am

      Hmm, it will affect the flavor but it’s worth a shot! Let us know if you try it.

      Reply
  21. Avatar for KateKate says

    December 4, 2018 at 7:21 am

    I’m absolutely in love with this recipe! I cut the amount of garlic in half as I was worried that 5 cloves would be too much but in hindsight I think it would have been equally delicious. As an newcomer to vegan cooking, I was a little nervous about the cashew cream but, MB, you have officially altered my food universe! Thank you for sharing such a wonderful rendition of a comfort food classic without the animal products. I can’t wait to make it again!

    Reply
  22. Avatar for SarahSarah says

    December 1, 2018 at 2:26 pm

    Do you think this could be used in spanakopita??

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 2, 2018 at 10:10 am

      We haven’t tried, but I think that could work! Let us know if you give it a try + good luck!

      Reply
  23. Avatar for PyperPyper says

    November 17, 2018 at 4:32 am

    AMAZING RECIPE! I didn’t have nooch, but I did have vegan parmesan, garlic, and onion powder. I added those instead of the nutritional yeast, amounting to the same measurement. When tasting the mixture before fully cooking, I decided it needed a little more tanginess, so I added lemon juice to taste (i am unsure of how much I added but it was a decent amount). I also used soy instead of almond milk. This ended up tasting almost EXACTLY like the one my mum makes during the holidays — but VEGAN! Good for body, planet, and animals (in my opinion)!
    I served this as a little dip type thing in a salad bowl with cold sushi rice (leftovers!), grape tomatoes, cucumber, and cooked sweet potato. AMAZING!
    If you add ANY additional ingredient, I’d recommend the lemon juice — definitely elevated the flavour of the artichokes. I also think the lemon juice mimics the flavour of the sour cream used in many traditional recipes.
    Thanks for sharing, so delicious!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 17, 2018 at 9:16 am

      Thanks for sharing, Pyper!

      Reply
  24. Avatar for Lisa WeaverLisa Weaver says

    November 9, 2018 at 9:49 am

    Can this be frozen before baking? I have to do most of my Thanksgiving stuff ahead of time.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 10, 2018 at 1:05 pm

      Hi Lisa! Unfortunately, this recipes does not freeze well. Store leftover dip covered in the refrigerator up to 4-5 days. Reheat in an oven-safe dish at 350 degrees F (176 C) until warmed through (or in the microwave), adding more almond milk as needed if dip has dried out.

      Reply
  25. Avatar for JonahJonah says

    November 8, 2018 at 5:02 am

    This was soooo delicious!! Was a hit at my friend’s dinner party! I baked it for 10mins at home and then lugged everything to their house and broiled for 4-7 mins in their oven before putting it out for everyone. Very very tasty!
    Only additions I made was adding about a tablespoon and a half of tapioca starch to the blender mixture (helps with the gooey/stringy cheesy effect), I sprinkled smoked paprika on top with the red pepper and bread crumbs before baking, and I used 2 TBs of panko crumbs (instead of bread crumbs) since that’s all I had. I also omitted the vegan parmesan cheese.
    Great job on this one. Thank you!!

    Reply
  26. Avatar for Sherry LiptanSherry Liptan says

    October 19, 2018 at 9:48 am

    Would oat milk work as a substitute for the almond milk?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 19, 2018 at 11:46 am

      Yes, that should work!

      Reply
  27. Avatar for ShannonShannon says

    September 15, 2018 at 9:44 am

    This turned out great! I added about 1Tbsp more nutritional yeast and another 1/2 tsp salt. Will try adding some lemon juice next time, too. Overall delicious!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 16, 2018 at 8:56 am

      Whoop! Glad to hear it, Shannon!

      Reply
  28. Avatar for anaradredanaradred says

    September 10, 2018 at 10:36 pm

    Yes, this is vegan, and it’s amazing! Vegan Spinach Artichoke Dip tastes like the traditional dish but so much better. Soy, dairy, oil, and gluten free!

    Reply
  29. Avatar for ShannonShannon says

    September 10, 2018 at 1:05 pm

    This was absolutely delicious–but–although it was cream-colored after coming out of the oven, it turned grey after sitting in the fridge overnight! And not just a little grey, truly a dark grey-brown color. I’m not sure what I did wrong; maybe added too much black pepper? The taste and consistency was not affected, so it was still delicious, it just didn’t look appetizing. Kind of a bummer as this would be a perfect “company” dish. If I try it again, maybe I’ll switch to white pepper instead of black.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 11, 2018 at 6:54 am

      Hmm that is indeed very odd, Shannon. For a more vibrant color, I’d recommend adding more nutritional yeast and if you added quite a bit of extra pepper, that may have affected it as well.

      Reply
      • Avatar for NadineNadine says

        January 12, 2019 at 1:49 pm

        We’ve made this twice now and had the same problem – it just doesn’t look appetizing after its left for a bit. I defintiely didn’t petter too much, but I think its just a case of the colour of the artichokes (I don’t know where you buy yours, but the colour is so much nicer than the tins I buy!) mixed with the green spinach. Its not a huge deal as its still super tasty, but yep, it would definite be nice to have the more golden colour!

        Reply
  30. Avatar for Emily L.Emily L. says

    September 2, 2018 at 7:31 pm

    This was so good!! I halved the recipe for my family, and it was quickly devoured. I missed spin dip and this was perfect!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 3, 2018 at 12:00 pm

      Yay! Glad to hear that, Emily!

      Reply
  31. Avatar for BhumikaBhumika says

    September 2, 2018 at 6:48 pm

    Is it possible to use frozen artichokes?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 3, 2018 at 12:01 pm

      We haven’t tried but I think it should work! Let us know if you give it a go.

      Reply
  32. Avatar for CarmellaCarmella says

    September 2, 2018 at 2:43 pm

    We loved it! Eating whole foods like this instead of the original means you fill up faster and stay satisfied longer. My husband and I couldn’t eat dinner after having this on our picnic lunch! Such a delicious recipe, definitely a crowd pleaser! You must have been a dairy and meat eater because you’re able to get these recipes true to the original taste minus all the nasties! Thank you!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 6, 2018 at 9:39 am

      Ha! Thanks for the kind words! Glad you enjoyed it, Carmella! xo

      Reply
  33. Avatar for Margaret HoekstraMargaret Hoekstra says

    September 1, 2018 at 11:45 am

    I just made this dip. It is amazing! My three granddaughters love it too. Thanks for the awesome recipe.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 1, 2018 at 6:33 pm

      Thanks for sharing, Margaret!

      Reply
  34. Avatar for ChanaChana says

    August 31, 2018 at 3:02 pm

    It’s awesome! I used vegetable broth instead of oil. I didn’t have raw cashews, so I used roasted. I think it would be better with raw (less cashew taste) but it’s still yum!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 31, 2018 at 9:20 pm

      Whoop! Thanks, Chana!

      Reply
  35. Avatar for Mellie MelMellie Mel says

    August 31, 2018 at 12:30 pm

    HOLY CRAP. THIS WAS SO GOOD!!! I have to use all caps!!! In fact, it was so good that I just texted a picture of it to my mom, who doesn’t care about vegan cooking at all, just because i was so excited. She said, “Good! Eat the whole thing! You’re too skinny!” The only modification I made was that I only used 1 tablespoon of nutritional yeast because I don’t care for the taste too much. But a small amount was perfect! Oh, I didn’t have shallots, but onions worked great. Thank you thank you! You’re a freaking chemist in the kitchen!

    Reply
    • Avatar for Mellie MelMellie Mel says

      August 31, 2018 at 12:34 pm

      PS, I also didn’t have any vegan parm, but it is delicious anyway!

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 31, 2018 at 9:20 pm

      Thanks for sharing! Yay!!

      Reply
  36. Avatar for HadassHadass says

    August 31, 2018 at 6:10 am

    Soooooo good!
    I added a splash of lemon (about 1 tsp).
    I will definitely repeat.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 6, 2018 at 9:38 am

      Thanks, Hadass!

      Reply
  37. Avatar for HadassHadass says

    August 31, 2018 at 6:07 am

    Sooooooo good!
    I added a bit of lemon juice (about a teaspoon)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 31, 2018 at 9:20 pm

      Thanks for sharing!

      Reply
  38. Avatar for Francy MollFrancy Moll says

    August 30, 2018 at 7:58 pm

    What is this ingredient? 5 Tbsp (adds cheesy flavor), the recipe doesn’t say? I’m thinking nutritional yeast but??

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 31, 2018 at 9:20 pm

      Yes, nutritional yeast!

      Reply
  39. Avatar for Kathy lovettKathy lovett says

    August 30, 2018 at 3:45 pm

    Oh my word just made this!!!
    It is ABSOLUTELY DELICIOUS!!!!
    I literally cannot get enough, the only change I made was I didn’t have red pepper flakes so I added a few drops of Chipotle Chohula sauce

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 31, 2018 at 9:19 pm

      Thanks, Kathy!

      Reply
  40. Avatar for SaraSara says

    August 29, 2018 at 7:49 pm

    What else could I use instead of nutritional yeast? I avoid it as it is too acidic. I also read it supposedly is really bad as it ferments in digestion & produces toxins inside our bodies… sad!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 6, 2018 at 9:38 am

      Hmm, not sure about that. It is a key ingredient in the flavor. But you could just sub some miso paste and maybe up the garlic.

      Reply
      • Avatar for ColleenColleen says

        September 8, 2018 at 9:13 am

        Miso paste. Thank you! Iam not a true vegan but I prefer most vegan recipes. However every time I see nutritional yeast as an ingredient, I walk away. I really don’t like the flavour. But now I know miso paste is an option I have a whole new world to explore. Thank you so much! One more step towards veganism.

        Reply
  41. Avatar for ChelseaChelsea says

    August 29, 2018 at 7:12 pm

    Omg I have to try this ASAP! I love spinach dip but am trying to cut dairy so this is perfect. Yummm thank you!

    Reply
  42. Avatar for Brittany Audra @ AudraBrittany Audra @ Audra's Appetite says

    August 29, 2018 at 7:11 pm

    So excited this doesn’t use any cream cheese!! Simple ingredients I always have on hand…perfect!! :)

    Reply
  43. Avatar for LaceyLacey says

    August 29, 2018 at 5:43 pm

    Do you think the cashew base used here could be swapped for the vegan cream cheese used in your jalapeño corn dip recipe (and have a similar taste)? Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 31, 2018 at 9:19 pm

      I suppose, but we haven’t tried using just cream cheese. Let us know if you do!

      Reply
  44. Avatar for Ashley AAshley A says

    August 29, 2018 at 4:14 pm

    My son has allergy to just about all tree nuts, is there anything that I could substitute with?

    Reply
    • Avatar for RachelRachel says

      August 29, 2018 at 6:31 pm

      Piggybacking on this comment! I would also love to know if there’s a nut substitute!

      Reply
    • Avatar for KatieKatie says

      August 30, 2018 at 8:46 am

      I haven’t made this recipe but I’ve made another vegan spinach and artichoke dip that required cashews. I’m allergic to all tree nuts and peanuts too. I used sunflower seeds instead and it was delicious! Looking forward to trying this recipe with sunflower seeds. I wonder if hemp seeds would work too? Never tried it. But they seem to have more of a “nuttier” flavor.

      Reply
      • Avatar for RachaelRachael says

        August 30, 2018 at 11:16 am

        I’ve tried both Sunflower and Hemp subs and I vastly prefer the sunflower to hemp when trying to make something ‘cheesy’. The hemp tastes a bit floral? its hard to describe but not very kid palatable

        Reply
        • Avatar for CamilleCamille says

          August 31, 2018 at 11:50 am

          To get the creamy factor I would suggest blending some steamed/boiled cauliflower. It gets REALLY creamy when blended at high speeds.

          Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          August 31, 2018 at 9:18 pm

          Thanks for sharing, Rachael! Such great info.

          Reply
    • Avatar for corinnecorinne says

      August 30, 2018 at 11:52 pm

      Daya ‘s jalapeno Harvati style cheese is …delicious ! my favorite…always in the fridge. take this from a French person !

      Reply
    • Avatar for RaShell MartinRaShell Martin says

      June 8, 2019 at 1:30 pm

      maybe try subbing with white bean?

      Reply
  45. Avatar for PeggyPeggy says

    August 29, 2018 at 3:58 pm

    We have an allergy to cashews. Could soaked raw almonds work instead?

    Reply
    • Avatar for Allie AshAllie Ash says

      August 30, 2018 at 4:31 pm

      I prefer the taste (and price) of almonds and usually use them instead!

      Reply
      • Avatar for PeggyPeggy says

        August 30, 2018 at 11:50 pm

        Thank you! I’ll try it! Also wondering about garbanzo beans – chickpeas as a nut substitute? Maybe it’ll lose the creaminess factor though?

        Reply
  46. Avatar for Hayley MorrinHayley Morrin says

    August 29, 2018 at 8:12 am

    YES I’m so glad you removed vegan cream cheese from this recipe! I can find it in my area but I just hate the taste of it… prefer the taste of natural foods in most of my meals (like the cashews and nutritional yeast). Can’t wait to try this :)

    Reply
    • Avatar for Shirley BernsShirley Berns says

      August 29, 2018 at 10:23 pm

      Miyoko vegan cheese has a great cream cheese and butter.

      Reply

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