You are going to love this dairy-free spinach and artichoke dip. It’s rich, creamy, and ready in under 30 minutes. Made without cheese, this version is vegan, gluten-free, paleo, and Whole30 compliant — a wholesome appetizer that works for parties, holidays, or a cozy snack at home.
I grew up enjoying my mom’s spinach artichoke dip, but when I discovered I felt better without dairy I had to re-create the classic without cheese. This dairy-free version is satisfying and familiar — creamy and slightly tangy with the savory, cheesy notes that nutritional yeast provides. I’ve served it for gatherings and holidays and it’s always a hit. The recipe is straightforward and adaptable, so you can use what you have on hand.
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Why you will love this dip:
- Delicious flavor: It’s creamy with a savory, cheesy note thanks to nutritional yeast, yet contains no dairy.
- Quick to make: Ready in about 25–30 minutes, perfect when you need a fast appetizer.
- Diet-friendly: Vegan, plant-based, gluten-free, paleo, Whole30 compliant, and made without mayonnaise.
- Versatile: Serve it warm or at room temperature with crackers, chips, bread, or fresh vegetables.
Ingredient notes:
Exact measurements are shown in the recipe card below. Here are a few tips for choosing ingredients:
- Raw cashews: Use raw cashews (not roasted) for a smooth, neutral-tasting sauce.
- Coconut milk: Full-fat canned coconut milk gives the creamiest texture. If you can’t use coconut, opt for an unsweetened thick cashew milk.
- Nutritional yeast: This provides the cheesy, savory flavor in a dairy-free way.
- Spinach: Fresh or frozen both work. Frozen will need a bit longer to sauté to remove excess moisture.
- Artichoke hearts: Canned artichoke hearts are convenient; be sure to drain them well to avoid a watery dip.
- Produce: Onion (or green onion) and garlic add depth and balance the richness of the sauce.
- Lemon juice: Fresh lemon juice brightens the dip; avoid bottled when possible.
- Oil: Avocado oil is recommended for its neutral taste and high smoke point; olive oil can be used instead.
- Seasoning: Simple salt and pepper are all you need to let the ingredients shine.
How to make dairy-free spinach and artichoke dip:
- Make the sauce: Place the sauce ingredients into a high-speed blender and blend until completely smooth. Set aside.
- Sauté aromatics: Heat oil in a large skillet over medium heat. Sauté onion until softened, then add artichokes and cook 4–5 minutes.
- Add spinach: Add spinach and cook until wilted and most moisture has evaporated; frozen spinach may need a few extra minutes.
- Combine: Season with salt and pepper, then stir in the blended sauce until well combined.
- Bake: Transfer the mixture to a 9″ x 13″ baking dish and bake at 350°F (175°C) for 10–15 minutes, until heated through. Serve warm.
Top tips:
- Drain canned artichoke hearts thoroughly to avoid a watery dip.
- If you don’t have a high-speed blender, use a food processor; the texture may be slightly less silky but still excellent.
- Serve with crackers, chips, toasted bread, or fresh vegetable sticks. Leftovers also make a flavorful sauce or casserole base.
Dairy-free spinach and artichoke dip FAQs:
If the dip seems thin, sauté the spinach and artichokes a bit longer to evaporate excess moisture and ensure the artichokes are well drained. Blending the sauce until very smooth also helps create a thicker texture.
This dip is traditionally served warm, but it is also tasty at room temperature or chilled. Serve however you prefer.
No. With cashews and coconut milk, this recipe is not low in carbohydrates and is not considered keto.
Store leftovers in an airtight container in the refrigerator for up to 7 days. Reheat before serving; flavors often settle and improve after a day.
Yes. Freeze in an airtight container for up to 3 months. Thaw in the fridge and gently reheat.
Other vegan recipes you will love:
-
Cauliflower Alfredo Sauce with Cashews (dairy-free & vegan)
-
Vegan Buffalo Sauce (no butter)
-
Easy Dairy-Free Mac and Cheese (healthy & vegan)
-
Easy Dairy-Free Sour Cream with Cashews
If you enjoy this recipe, save it for later and try it for your next gathering — it’s a crowd-pleaser that fits many diets and tastes.
Recipe
Dairy-free Spinach and Artichoke Dip
Equipment
- High-speed blender or food processor
- Skillet or pan
- 9″ x 13″ baking dish
Ingredients
Sauce Ingredients
- 2 cups raw cashews
- 1 cup full-fat coconut milk (or thick unsweetened cashew milk)
- 1/2 cup avocado oil (or olive oil)
- 3 tablespoons lemon juice
- 1/2 white or yellow onion, chopped
- 1/3 cup nutritional yeast
- 1 clove garlic, minced (or 1 tsp garlic-infused oil)
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Spinach and Artichoke Ingredients
- 3 tablespoons avocado oil
- 1/2 cup chopped green onion (or half of a white or yellow onion, chopped)
- 24 ounces canned artichoke hearts, drained and chopped
- 300 grams fresh or frozen chopped spinach (about 10 ounces)
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
Sauce Directions
- Add all sauce ingredients to a high-speed blender or food processor and blend until completely smooth. Set aside.
Spinach and Artichoke Directions
- Preheat the oven to 350°F (175°C).
- Heat a large skillet over medium heat. Add oil and sauté the chopped onion for 2–3 minutes until softened.
- Add the chopped artichoke hearts and sauté for about 5 minutes.
- Add the spinach and cook until wilted and excess moisture has evaporated, about 4–6 minutes (longer if using frozen).
- Season with salt and pepper, then remove from heat and stir in the blended sauce until well combined.
- Transfer the mixture to a 9″ x 13″ baking dish, spread evenly, and bake for 10–15 minutes until heated through. Serve warm.
Notes
- You can use fresh or frozen spinach. If using frozen, squeeze out excess water after thawing and sauté a bit longer to remove moisture.
- Nutritional values are estimates and will vary depending on exact brands and portions used.
Nutrition
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Carbohydrates: 6 g
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Protein: 3 g