Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
Say hello to your new favorite plant-based dip! This vegan spinach and artichoke dip is about to change your life. It is so simple, creamy, flavorful, and made with nourishing ingredients. Packed with veggies, and made with an easy creamy cashew cheese sauce.
This spinach and artichoke dip is SO perfect for family parties, having friends over, game day snacks, or holiday gatherings. It’s one of those recipes everyone will love, even those who aren’t vegan. I promise!
It just so happens to also be gluten free, paleo friendly, and soy free. The ingredients are super simple, and require minimal prep.
This dip pairs perfectly with any crackers, pita chips, bread, or crunchy veggies you have on hand. I did a mix of gluten free baguette slices, gluten free pita chips, carrots, celery, and cucumber. It’s fun to provide different options for people to enjoy!
You can use any vehicles for this dip that you love, though. You really can’t go wrong 🙂
This vegan spinach and artichoke dip is truly heavenly. The flavor and texture are just perfect, and I absolutely love how easy it is to make. As long as you are using your Vitamix, no soaking of the cashews is required! That’s one of my favorite features of their blenders, so you don’t have to worry about forgetting to soak the cashews!
I seriously cannot wait to see you guys making this dip for all of your weekend or holiday gatherings, or game day eats. If you’ve always loved the classic spinach and artichoke dip, I promise you are going to love this dairy free, healthier version!
Be sure to tag me on Instagram so that I can see what you make, and leave a rating and comment below to let me know what you think! 🙂 Thank you so much and enjoy! xo
Stir in your chopped artichoke hearts, frozen chopped spinach, and season with salt, pepper, and a pinch of red pepper flakes. Allow to continue to cook for another 7 minutes, stirring occasionally. Once finished cooking, transfer everything from the pan to an oven safe 9” pie dish. Set aside.
Add all cashew cheese sauce ingredients to your Vitamix blender and blend into a smooth and creamy sauce (sauce will be thin, but will thicken in the oven).
Pour your cashew cheese sauce over the spinach and artichoke mixture in your baking dish and give everything a good mix.
Bake for 15-17 minutes, until dip is thickened, then broil on high for 2-4 minutes until slightly browned at the top (this is optional; keep an eye on the dip to be careful not to burn). Serve with veggies, crackers, bread, pita, etc. and enjoy! Leftovers can be stored in the refrigerator for up to 4 days and reheated in the oven or microwave.
Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!
AMAZING! I am still new to this vegan thing and this recipe reminds me of the good days when I made spinach artichoke dip all the time. So easy to whip up and I love that I am getting some protein from the cashew cheese sauce. Thanks for sharing!
I loved this recipe from the first time I tried it, then I doubled the artichoke and used hemp milk the next time and OMG. You really can’t go wrong with that cashew cheese sauce, I bring it to every potluck.
Hey Mia! What milk do you find works best for this? Thanks 🙂
Hi! I like to use unsweetened plain almond milk usually!
AMAZING! I am still new to this vegan thing and this recipe reminds me of the good days when I made spinach artichoke dip all the time. So easy to whip up and I love that I am getting some protein from the cashew cheese sauce. Thanks for sharing!
★★★★★
I loved this recipe from the first time I tried it, then I doubled the artichoke and used hemp milk the next time and OMG. You really can’t go wrong with that cashew cheese sauce, I bring it to every potluck.