Cheesy Vegan Spinach & Artichoke Dip

OMG this was amazing! I swapped the cashews out for 1/4 cup of cashew butter and it turned out perfect. I added pretty much double of all the seasonings, including the nutritional yeast, and added some extra garlic + onion to the skillet. Added some grain-free bread crumbs on top and it turned out perfect

Smash hit! I made this last night and my hubby raved about it. It’s creamy, and would fool any non vegan. I added seasoned toasted panko breadcrumbs on the top which was a nice “bit of extra”. I think next time I might also add kalamata olives at the time I add the artichokes, for a bit of “acid” to brighten the flavors as I think that would pair nicely and add complexity.
Will definitely make again.

Thanks for sharing this recipe. I made it last night for a party and non-vegans were surprised there was no dairy. I substituted the onion and garlic for onion powder and garlic powder and added about 2 cups more of spinach to be sure the dip was thick enough. I also added about a 1/4 cup more of cashews for the sauce to be thicker. I ended up baking in the oven, covered with another baking sheet for about 25 minutes and uncovered for about 5 minutes for the vegan parm to brown. It all tasted very good!

So good! Loved how warm and creamy this was, and it felt very nourishing as well. Some small differences in how I made it – I microwaved the cashews in water for 5 minutes instead of soaking them longer. I left out the nutritional yeast. I added half a lemon’s worth of lemon juice to the cashew cream as I find it adds a somewhat cheesy acidity. I used marinated artichoke hearts (from Costco) which added a really good salty flavor with some herbs and spices, so I didn’t add any salt to the cashew cream itself.

Amazing recipe! It has become one of my go to appetizers for events. I just looked up the recipe again to make this for our Thanksgiving appetizer. Sharing a prep tip: I have had success with prepping the recipe the night before. I stop at the point before sprinkling the toppings and baking and then I allow it to cool then refrigerate overnight. On the next day, I take it out of the fridge to get it to room temp then sprinkle the bread crumbs before baking. Success! This is a crowd pleaser even for picky non vegans.

This was a disappointing trial. I thought the combination of almond milk, cashews and nutritional yeast would be good but it was just not even close to the real thing, or maybe I am just not accustomed to the knock off variations of non-dairy ingredients. The dish lacked richness, almost couldn’t taste the artichokes at all. Sorry but this recipe didn’t cut it for our Super Bowl Party.

I was skeptical that this wouldn’t compare to the original but wow! It is So Good!! The only change I made was leaving out the nutritional yeast and adding 3 tablespoons of grated pecorino to the sauce (sheep’s milk so easier to digest). But I tasted it before the pecorino and it was so creamy and full of flavor. Two of us killed this in two sittings with chips and sourdough. Amazing!

I just made this and baby let me tell you, it was DELICIOUS !! Thank you so much, I can finally indulge and not feel guilty.

I make this every Thanksgiving and Christmas! Seriously can not get enough of it! We love it with an Italian baguette and tortilla chips….. sooooo goooood.

I made this pretty much exactly as written. I don’t think it could ever pass as a non-vegan dish; it’s so “nooch”-heavy which gives it away. That said, it was okay, but didn’t blow my mind… I ate some, put it in the fridge, and went back a few hours later to snack on it and found that it turned a very unappetizing grey color. It tastes fine but overall this was a miss for me. (Though for the record I’ve been making MB recipes for years and this is the first one that I don’t see myself returning to, which is a pretty good track record!)

This is absolutely delicious!! Can you freeze this?

I made this and it is delicious.We ate it hot on thin sliced baguette and ate the leftover over cold on crackers and spread on a sandwich. I will definitely be making this again. My taste for a hot creamy spread was satisfied.

This is SO good! We all loved it, vegans as well as non vegans. I try to limit oil and it was definitely best with some olive oil but this sauce is so good i think next time i ll try with no oil at all. We ll be making this again for sure!

I made this for dinner tonight because I didn’t feel like traditional dinner and hubby had been clamouring for spinach and artichoke dip. I paired it with a salad and it was delish.

Hubby had a bite, sceptical as he usually is about these things and the first words out of his mouth was:

“Omg! Is this vegan? It tastes amazing! I’m excited now!”

What a winner – thank you!

I made this for Easter and it was a hit. My non-vegan relatives loved the taste and took some leftovers to-go. I followed the recipe and did not make any changes. Will be saving this recipe!

Yummy! This turned out really good and was easier than I expected. I used soy milk- that was my only substitution. Thanks for offering this healthier version of a classic dish!

This is sooo delicious! I made it for a New Year’s Eve snack for my husband and me. I made it without artichokes and added some extra spinach. It was simple and easy to make. SO GOOD, and I would never miss the non-vegan version. It was hard to stop eating it!! Thanks for another amazing recipe!

Made this for NYE tonight and we are currently devouring it! We used the recipe from Everyday Cooking which doesn’t include shallots but we will add them the next time. We subbed oat milk for the almond milk and used frozen spinach. We are serving it with crispy baked potato slices. Such a delicious and satisfying recipe!

I added a pint of cooked mushrooms and switched out 1/4 cup of the almond milk for mayo in an attempt to recreate my mom’s recipe! It’s tasting good so far, so thanks for a great starting point to invent from!

My family really looks forward to this at Thanksgiving and Christmas. I’ve made it several times over the past two years. I normally follow the recipe exactly, but adding a little smoked paprika and cayenne has gone over well too . It is heavenly with warm toasted bread. I like putting it all together in advance, refrigerating overnight, and baking it right before dinner. Takes a few additional minutes to bake this way but it really helps me manage my time. Happy Holidays!

I made this last night. I used a Pyrex container for baking because I don’t have a cast iron pan. Would consider tweaking spices next time and adding some chipotle and perhaps some corn.

Wow. This is the best vegan recipe ever!
Soooo good. My vegan son and daughter can’t get enough!
I used 2 packages of Trader Joe’s frozen artichoke hearts, frozen spinach and subbed onion for the shallots. Also used oat milk. Baked it in an 8x8pan for 20 minutes.
Served with corn chips.
Also great for a meal served with pasta.
I’ve used the delicious cheesy sauce as a filling for lasagna.
Thank you for this great recipe!

Delicious and it didn’t take much time 😍

This recipe is so moreish. I made it with coconut cream (because that’s what I had in the cupboard) and added a little water to give it a milk consistency. I made it for my work colleagues and it was a hit! I would like to try adding bits of sundried tomato or mushroom to it also.

Very delicious and versatile recipe! I soaked the cashews for 20 mins instead of 1 hour which made the dip less creamy and chunkier (which we didn’t mind) and swapped out the spinach for kale (as that’s what I had in my fridge). Very close to the real thing (which I haven’t had for years due to recent lactose intolerance diagnosis)!

Had heaps of leftover (as it is quite a filling dip) and saw Andrea’s suggestion in the comments, so put the rest in a lasagna a few days later. Layered it with no-boil lasagna sheets, Minimalist Baker’s inspired Spicy Red Pasta Sauce with Lentils and quick bechamel – Nuttelex (vegetable oil spread), flour and oat milk and it was SO GOOD!

This was so delicious! I made it as a quarantine snack, and my non-vegan parents said it was the best spinach artichoke dip they’d ever had – vegan or non-vegan.

This is one of the best vegan recipes ever! My sister made this for me at Christmas. I devoured it, and had to fight off the non vegans. It was so good. I decided to whip this up, and instead of adding bread crumbs and baking it, I put it into a lasagna, with no boil noodles, jar spaghetti sauce, and some roasted mushrooms. It was so good!

I just made this (again) for some comfort food during this pandemic/quarantine/social distancing time. Thank you so much for a recipe that’s accessible, tasty, and nearly fool-proof to make. The only thing I omitted was the vegan park on top (I was out) so I used more nooch sprinkled on top. Delicious!

Made this for the football playoffs. Did not use oil, vegan cheese, or topping. Super, super excellent. I thought also, if I thinned it out just a bit, I could turn it into a spinach artichoke soup. I doubled the garlic and tried it with adding a cup of water after the entire recipe was complete and it was just as excellent as a soup.

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!

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.

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.

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!

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.

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

I just made this and it was INCREDIBLE!

You would never know it’s vegan! Delicious!

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! :)

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

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.

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

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!

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!

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!

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!

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!!

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!

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

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!!

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

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!

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!

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