Baked Spinach And Artichoke Dip - Vegan & Gluten Free


Baked Spinach And Artichoke Dip - Vegan & Gluten Free

Baked Spinach And Artichoke Dip - Vegan  Gluten Free
Baked Spinach And Artichoke Dip - Vegan Gluten Free

"Warm, creamy and wonderfully rich, baked spinach and artichoke dip is the ultimate crowd pleaser. Although I do believe they exist, I have yet to meet someone who doesn’t like a vegan baked spinach and artichoke dip recipe. Even my picky eater will devour it. Especially if I serve it with pumpernickel or sourdough. There are so many variations of spinach and artichoke dip and honestly, I like them all! Even the way too mayo filled, ridiculously salty store-bought versions. In fact, the very first totally plant-based, intentionally vegan recipe I made was in fact a spinach dip."

NotesVisit our site for additional notes and video instructions!

Serves6 People

Cooking Time30 min

Cooking MethodOven


  • 1 cup soaked cashews
  • 1 cup non-dairy milk (I like oat milk best here)
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons nutritional yeast
  • 1 tablespoon white miso paste
  • 1 tablespoon Himalayan salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups tightly packed fresh spinach (chopped)
  • 3 cups chopped artichoke hearts (in brine/water, not oil)
  • 1/3 cup chopped water chestnuts
  • 2 green onions (sliced using both white and green parts)


  1. Lightly grease an 8” (2 quart) square baking dish and preheat oven to 400 degrees

  2. Add soaked cashews, milk, lemon juice, nutritional yeast, miso paste, garlic powder, onion powder and salt to a high-speed blender and process until very creamy and smooth. Set aside.

  3. Chop spinach, artichokes and water chestnuts into desired sizes (I like everything bite sized, as my picky eater might physically die at the sight of a large, floppy piece of spinach in this dip). Slice the green onions, using both the white and green parts.

  4. In a mixing bowl, combine the cashew blend with the prepped veggies. Stir well, and pour into the baking dish and cover with aluminium foil.

  5. Bake covered on the middle rack for 15 minutes. After 15 minutes, remove foil and bake for another 12-15 minutes.

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