Vegan Spinach Artichoke Dip — Best Vegan Dip Recipe

This savory and easy Vegan Spinach Artichoke Dip recipe is easy to make and delivers a tasty, creamy appetizer to serve with chips or crackers. Best served hot, this cheesy dip is perfect for your next party or even a random weeknight! This healthy dip is dairy free and ready to go in about a half hour with minimal  ingredients!

A white bowl with vegan spinach artichoke dip sits next to fresh spinach.
It’s easy to make Spinach Artichoke Dip vegan!
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This best Vegan Spinach Artichoke Dip is one of my favorite vegan dip recipes! Why? Because it’s amazingly creamy, even though it’s a non dairy spinach artichoke dip. Oh, how I love vegan dips!

How to Make Vegan Spinach Artichoke Dip

It’s easy to make this dip recipe. Here are the steps involved.

Begin by cooking onions in vegan butter (I used Earth Balance) until the onions are tender. Add flour to create a paste. Then add water, followed by soy sauce, garlic powder and nutritional yeast flakes.

Next, add salt and vegan mozzarella shreds. Stir that over heat until the cheese melts. Now you’re ready to add artisan fresh chopped spinach and artichokes.

That’s it! Your vegetarian spinach artichoke is ready. And look at that…we made this with no mayo!

A saucepan with melted vegan cheese and chopped spinach and a green spatula.

What Works About This Recipe?

There’s a lot that works about this recipe, but most importantly, it reminds me of the dip I used to love before I went vegan. There’s a creaminess to this dip that is important for texture. Of course, the spinach and the artichokes are already vegan and plant-based, the trick was getting that cream right.

In addition, spinach is healthy to include in your diet because it adds fiber and minimal carbs.

For me, the ease of a recipe can be important too. Take, for example, my vegan brats in a blanket recipe. It’s such an easy and yet satisfying recipe to make. You can also see similar processes in my Vegan Velvet Cheese Sauce. Again, it’s easy meets delicious…and that works.

I took this vegan artichoke dip recipe to my book reading club meeting and it was a big hit amongst my omnivorous friends too!

Personally? I love vegan artichoke recipes! However, if you don’t like artichokes, my Easy Vegan Spinach Dip recipe will be right up your alley.

Make it Keto Friendly!

Watching your carbs? Use these tips to make this recipe vegan keto friendly and/or low carb. Depending on your definition of keto (I’ve seen anything from 20g – 50g of carbs per day as a guide), this adapted recipe can be a part of your vegan keto diet.

Replace the flour with 1 tablespoon agar agar flakes. Agar has less than 1g of carbs and is an excellent thickener. You can buy it at health food stores on even on Amazon.

When using agar in place of the flour, here are the nutritional estimates per serving:

Calories: 236 Protein: 3g Carbs: 15 Fiber: 3g. Net carb = 12g.

A creamy spinach sauce is being poured from the sauce pan into a serving dish.
Vegan artichoke spinach dip is best served hot, but it’s tasty cold too!

Vegan Hot Artichoke Dip

There’s so much flavor involved, that you could easily serve this vegan spinach artichoke dip cold. But things taste even better when you serve it hot. Serve it with crackers, but you can also use tortilla chips or even carrot sticks.

The good news is you can make this artichoke dip without cheese and it tastes amazing!

Make-ahead tips: Make this dip ahead of time and then freeze it. Take it out the day before your big event and allow it to thaw in the fridge. Once thawed, heat it up in a saucepan or in a microwave-safe container to serve.

Non Dairy Vegan Dip

Most spinach artichoke dips are made with dairy, but not this one. This is a dairy free spinach artichoke dip! How, you may ask? I created a thick, creamy sauce using vegan butter and vegan cheeses.

There are a number of brands of vegan cheeses to choose from these days, including Daiya, Follow Your Heart, and even Field Roast and So Delicious are getting into the vegan cheese market these days.

If you prefer to skip the vegan cheese and make a cashew spinach dip, you could soak about 1/2 cup of cashews in water for several hours until softened. Drain some of the water and pulse the soaked cashews in a food processor until smooth. Add back some of the drained water, salt and nutritional yeast flakes to create a cheesy flavored cream sauce.

But for most, using the vegan mozzarella shreds will work just fine with this dairy free artichoke dip. It creates a nice firm texture to this dip that will bring you coming back for more.

Love Vegan Dips?

If you love some good vegan party dips, join the club! Be sure to give these a try:

A hand holds a tortilla chip with vegan spinach artichoke dip with the bowl of dip behind it.
Serve vegetarian spinach artichoke dip with tortilla chips!

That’s it for this vegan spinach and artichoke dip!

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

A white bowl with vegan spinach artichoke dip sits next to fresh spinach, an ingredient involved in the recipe.

Vegan Spinach Artichoke Dip

This savory Vegan Spinach Artichoke Dip is easy to make and delivers a tasty, creamy appetizer to serve with chips or crackers. Best served hot, this cheesy dip is perfect for your next party or gathering. It’s ready to go in about a half hour with minimal  ingredients!
5 from 5 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: Vegan Spinach Artichoke Dip
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 271kcal
Author: Namely Marly


  • ¼ cup vegan butter
  • 1 small chopped onion
  • 1/2 cup all purpose flour
  • 2 cups water
  • 1 tablespoon tamari , or soy sauce
  • 1 teaspoon garlic powder
  • ¼ cup nutritional yeast flakes
  • ½ teaspoon salt
  • 2 cups Vegan Mozzarella Shreds
  • 2 cups chopped fresh spinach
  • 7.5 oz artichoke hearts drained


  • In a saucepan, cook onions in vegan butter over medium heat until onions are translucent. Add flour and stir until a paste is formed.
  • Place water in a microwave-safe bowl and heat for 2 – 3 minutes, until hot.  Pour hot water 1 cup at a time, stirring in between until all ingredients are incorporated.
  • Add the Bragg (or soy sauce), garlic, and nutritional yeast flakes and stir until well combined. 
  • Next add the vegan cheese. Stir the mixture, turn up the heat up to medium-high, and place a lid on the pot to help the cheese melt. This part will take about 10 – 15 minutes.
  • Once the cheese has melted to the right consistency, add the chopped spinach and artichoke hearts. Stir to combine and place the lid back on the saucepan until the spinach has wilted.
  • Transfer to a serving dish and serve with crackers, tortilla chips, or even sliced veggies.
  • Store in an airtight container in the fridge for up to a week. You can freeze this dip for up to two months.


To make this recipe low carb (keto-friendly), leave out the flour and add 1 tablespoon agar agar to the sauce pan with the vegan butter and onions. The changes to nutritional estimates are as follows per serving: calories = 236, protein = 3g, carbs = 15g, fiber – 3g. Net carbs = 12g.


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