This post may contain affiliate links. By browsing this website, you agree to our privacy policy and terms of use.
This Healthy Plant-Based Spinach Artichoke Dip is the perfect appetizer to serve to even the biggest plant-based skeptics! No one would guess it’s free from animal products and instead made with cashews and silken tofu. It’s my favorite dip for game days, movie nights, holidays like Thanksgiving and Christmas, and more!
When you think of silken tofu recipes, you likely think of extra-healthy, boring, vegan food that has no flavor. But silken tofu is actually quite a magical, budget-friendly ingredient that is capable of much more. It’s soft, custard-like consistency can create a cheesy vegan quiche, scrambled “eggs,” chocolate mousse, and a rich and creamy vegan dips that tastes exactly like the classic spinach artichoke dip.
Why You’ll Love this Hot and Creamy Dip
- It’s as creamy as traditional versions! Regular spinach artichoke dips are usually made with a base of sour cream, mayonnaise, cream cheese, and more cheese. And while this results in a delicious dip, it’s pretty void of fiber and can be quite pricy to make. This plant-based version is made creamy with raw cashews and silken tofu yet tastes just as creamy and delicious. Whole-food ingredients for the win!
- It’s game day ready. Looking for easy vegan appetizers to serve on game day that will get the stamp of approval from non-vegan friends? This vegan artichoke dip is the preferred dip in our circle. The non vegans request it!
- Can be made the night before. If you’d like to prep ahead, this dip can be refrigerated, uncooked, overnight. Then, when ready to eat, bake and serve!
Ingredient Notes
- Raw cashews: Make sure to use raw, unsalted cashews. Make sure to read labels before buying. The plain cashews at Costco are roasted in peanut oil and taste seriously funny. If you’re at Costco, you need their raw cashews!
- Silken tofu: In addition to creamy cashews, a block of silken tofu adds additional creaminess, plant-based protein and dietary fiber to this creamy vegan spinach artichoke dip. It’s basically the perfect healthy sub for vegan mayonnaise.
- Non-dairy milk: Any plain, unsweetened milk of choice will work well. If you are out of milk, simply add an extra 1-2 tablespoons of raw cashews to the blender with 3/4 cup of water.
- Nutritional yeast: Adds a cheesy flavor without any dairy!
- Tapioca starch: Acts as a thickening agent that helps to make this dip thick and creamy.
- Artichoke hearts: You’ll need 1 can of water-packed artichoke hearts. Drain and rinse well, then chop into small bite-sized chunks.
- Spinach: Fresh spinach is really best, but if you only have frozen spinach, place it in a fine-mesh strainer and run under cool water until thawed. Then, transfer the spinach to a clean tea towel and squeeze out all of the excess water before adding it to the dip.
How to Make a Plant-Based Spinach Artichoke Dip
- Soak the cashews. It’s best to do this overnight, but if you’re short on time you can do this in just 20 minutes with hot boiling water. Simply place the cashews in a bowl or jar and cover with an inch or two of water. Once soaked and softened, drain thoroughly and discard the soaking water.
- Make the cream base. Into a high speed blender, add the soaked cashews, silken tofu, non-dairy milk, nutritional yeast, tapioca starch, lemon juice, and 1/2 teaspoon of salt. Blend until completely smooth and set aside.
- Sauté the onion and garlic. In a large skillet, heat the vegan butter or oil over medium heat. Add the onion and sauté until the onion softens and begins to brown, 5-6 minutes. Next, stir in the garlic and remaining 1/2 teaspoon of salt. Sauté for another minute.
- Add remaining ingredients. Into the skillet, pour in the blended mixture and cook, stirring constantly, until the mixture thickens. Then, add the chopped artichoke hearts, roughly chopped spinach, and vegan cheese, if using. Mix everything together until the spinach is wilted and everything is uniform. Add additional salt and black pepper to taste.
- Bake. Transfer the mixture to an oven-safe dish and bake for 15-20 minutes or until thick and lightly golden brown around the edges. Alternatively, if your skillet is an oven-safe skillet, feel free to bake directly in the skillet!
- Serve. Let the dip sit for 5-10 minutes at room temperature to set, then serve while warm and creamy!
Serving Suggestions
This vegan spinach artichoke dip is the ultimate party snack and is my go-to crowd-pleasing appetizer. I like to serve it with a few dippers, like tortilla chips, pita chips, cubed sourdough bread, and an assortment of fresh vegetable sticks like celery sticks, bell peppers, carrot sticks, etc.
If you happen to have leftovers, repurpose the dip as a sandwich spread or add a few splashes of milk or hot water and turn the vegan dip into a creamy pasta sauce.
Recipe FAQs
I don’t have a high powered blender. Can I use a food processor?
A food processor unfortunately won’t work. Unlike a high-speed blender like a Vitamix blender, a food processor won’t be able to get the cashews completely smooth. There will be a faint grittiness in the dip that will be off putting.
Can I make this vegan spinach artichoke dip without cashews?
Yes, replace the cashews with 1 cup of soaked sunflower seeds.
Can I freeze spinach artichoke dip?
As much as I love freezing food to prevent waste, I wouldn’t recommend freezing this vegan spinach artichoke dip recipe. The creamy consistency will change upon thawing and become grainy and watery as the fat separates. This dip is really best enjoyed fresh.
Storage Instructions
Leftover spinach artichoke dip will keep in an airtight container in the refrigerator for up to 5 days.
Make this Recipe Cheaper
- Buy nuts in bulk. Nuts are easily one of the most expensive food groups on a plant-based diet. To make this as cheap as possible, I buy nuts in bulk at Costco and keep them in my fridge or freezer so they don’t go rancid (yes, nuts go rancid quickly at room temp!).
- Buy raw cashew pieces! Whole cashews can be quite pricy, but cashew pieces are always cheaper because they are less aesthetically pleasing to consumers. This simple swap is the perfect way to save money on cashews for creamy dips.
- Make your own plant-milk. It’s almost always cheaper to make your own milk. Even with the higher cost of raw nuts, you only need 1/8 cup of soaked nuts per cup of milk. I’ve done the math and store-bought is not only more affordable, it’s much richer and creamier compared to watered down versions available at the supermarket.
- Skip the vegan cheese. This dip is DELICIOUS and has tons of cheesy flavor without. If you’re really crunching the numbers, skip the vegan parmesan cheese or use a reduced amount!
Healthy Plant-Based Spinach Artichoke Dip Recipe
Equipment
- Casserole Dish 11×8 or 9×9
Ingredients
- 1 cup raw cashews ($2.84)
- 16 ounces silken tofu ($2.17)
- ¾ cup non-dairy milk plain and unsweetened ($0.45)
- 6 tablespoons nutritional yeast ($1.38)
- ¼ cup tapioca starch ($0.56)
- 1 tablespoon lemon juice ($0.15)
- 1 teaspoon salt divided ($0.02)
- 2 tablespoons vegan butter ($0.30)
- 1 medium white onion chopped ($0.98)
- 4 cloves garlic minced ($0.24)
- 1 (14 ounce) can artichoke hearts roughly chopped ($2.32)
- 6 ounces fresh baby spinach roughly chopped ($2.72)
- ½ cup vegan parmesan or mozzarella cheese optional ($1.42)
- salt and black pepper to taste
Instructions
- Soak the cashews overnight or for 20 minutes in boiling hot water.
- Preheat the oven to 400ºF.
- Add the soaked cashews, silken tofu, non-dairy milk, nutritional yeast, tapioca starch, lemon juice, and ½ teaspoon of salt to a high-speed blender. Blend until smooth and set aside.
- In a large skillet, heat the vegan butter over medium heat. Add the onion and sauté until the onion softens and begins to brown, 5-6 minutes. Then add the garlic and remaining ½ teaspoon of salt. Sauté for another minute.
- Add the blended mixture and cook, stirring constantly, until the mixture thickens, about 5 minutes.
- Add the chopped artichoke hearts, spinach, and vegan cheese (if using). Mix together until the spinach is wilted and everything is uniform. Taste and add additional salt and black pepper to taste.
- Transfer the dip to a baking dish, sprinkle with additional cheese, if desired, and bake for 15-20 minutes.
- Serve with crackers, bread, or vegetable sticks and enjoy!
- Vegan butter: Replace with a cooking oil of choice or vegetable broth for an oil-free version.
- Raw cashews: Use 1 cup of soaked, raw sunflower seeds.
- Non-dairy milk: If you’re out of non-dairy milk use 3/4 cup of water and soak 1-2 additional tablespoons of cashews. This will make a homemade cashew milk.
- Spinach: Fresh spinach is really best, but if you only have frozen spinach, place it in a fine-mesh strainer and run under cool water until thawed. Then, transfer the spinach to a clean tea towel and squeeze out all of the excess water before adding it to the dip.
Notes
- Nutritional estimates does not include adding plant-based mozzarella or parmesan and does not include dippers.
- Prep time does not include soaking the cashews.
Nutrition
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
Did You Love This Recipe?
Rate the recipe here and make sure to leave a comment below!
Photography by: Your Home, Made Healthy
More Tofu Recipes To Try:
Vegan Red Curry Ramen (Slow Cooker Recipe!)
Crispy Peanut Tofu
Crispy Orange Tofu
Spaghetti Squash Lasagna Casserole
Free ebook
Wallet-Friendly Recipes & Smart Shopping Tips in Your Inbox
Plus get a free cookbook with 12 Dirt Cheap Dinner Ideas that’ll cost you $2 or less per serving.
