This dairy free spinach artichoke dip is a super luscious (no mayo) version of this classic snack dip. Served warm and made with raw cashews, artichokes, spinach, and a variety of plant based flavor boosters for a recipe that everyone will enjoy! Made without mayonnaise, cream cheese, sour cream, or store bought vegan cheese. Vegan, Whole30, lactose free, and paleo.

A small cream colored baking dish of baked dairy free spinach artichoke dip, with a spoon angled into the dish where some dip has been scooped out.

The best dairy free spinach artichoke dip

Creamy, dairy free, retro (!?) inspired dips are kind of one of our favorite things.

Just take a look at the appetizers section of NK and you’ll find Dairy Free Smoked Salmon Dip, French Onion Dip, Dill Pickle Dip, Queso Fundido, and Pimento Cashew Cheese Dip!

Whether you grew up eating this classic dip or not, you’ve probably fallen in love with some version of spinach and artichoke dip at some point in your life.

It’s just so hard to resist! The creaminess of the dip contrasted with the bright flavor of artichokes, spinach, and all the other good stuff is truly one of those match-made-in-heaven appetizer situations.

And I can’t say no to recreating a wholesome, non-dairy version of anything that brings that much joy to my taste buds.

This recipe turned out so delightfully delicious (like, HELLO flavor!), that I doubt anyone will miss the cheese and cream cheese if you didn’t tell them it’s vegan!

Why you’ll love this dip

It is:

Rich and creamy
Full of umami rich flavor
Nostalgic
So very craveable!
Great for BBQ’s, potlucks, game day, parties, or family get togethers
The perfect size to share
Vegan, Whole30 compatible, and Paleo
Incredibly delicious (I dare you to try and take just one bite)!

Up close image of creamy baked spinach artichoke dip, with a spoon scooping some of the dip out of the dish to show the luscious texture.

Ingredients for dairy free spinach artichoke dip in various ceramics - bowls and plates - on a cream colored background.

Ingredients and substitutions

This dip is made using only plant based ingredients. Which means there is no cheese, cream cheese, or even store bought vegan cheese necessary!

You can find the full list of ingredients along with measurements in the recipe card below. These are just my ingredient notes and recommendations for easy swaps and substitutions!

Raw cashews – Raw cashews make up the base for this dip. After soaking they are blended with water to create the creamiest texture!
Water – For blending with the soaked cashews.
Shallots and green onions – Sautéed in olive oil until meltingly tender to add extra savory and caramelized flavor. Green onions can be left out if you don’t have them on hand, and thinly sliced yellow onion or sweet onion can be used instead of the shallots.
Artichoke hearts – Canned artichokes are what I recommend. Already quartered artichoke hearts make the chopping a little easier, but whole also work well. Marinated artichokes are another great option – just make sure drain off all of the extra oil.
Spinach – Frozen chopped spinach keeps prep time at a minimum, but feel free to use an equal amount of fresh spinach. See the section below for how to use fresh spinach.
Lemon juice – To brighten up the dip and mimic the tanginess of cream cheese / dairy products that are typically used in a classic spinach artichoke dip.
Coconut aminos – For umami and a hint of welcome sweetness to the dip. You can substitute with gluten free soy sauce.
Spices & flavor boosters – Nutritional yeast, garlic powder, onion powder, salt, and pepper are the extras that help create a strong backbone of flavor.

How to use fresh spinach instead of frozen

Fresh spinach can be used instead of frozen if you have some on hand that you want to use up or just prefer it over frozen.

To use fresh spinach briefly steam an equal amount in a steamer basket until bright green and tender. To preserve the bright green color you can transfer it to a bowl of ice water when it’s done cooking to blanch.

Make sure to drain well, squeeze out excess moisture, and roughly chop before using in the recipe.

How to make dairy free spinach artichoke dip

All you need to make this dip is a cutting board, knife, large skillet, high speed blender, and a small baking dish.

If you’re ready to start cooking you can find the whole recipe in the recipe card below.

The step-by-step

Soak the cashews. In a medium sized heat proof bowl cover raw cashews with just boiled water and soak until pale and plump.
Preheat the oven to 375 degrees Fahrenheit.
Caramelize the alliums. Heat olive oil over medium heat in a large skillet. Add shallots and cook until tender and nicely caramelized. Add green onions and sauté until they have wilted and started to caramelize. Transfer onions to a bowl with chopped artichoke hearts and thawed and drained spinach.
Make the cashew cream base. Drain cashews and add to a high speed blender with remaining ingredients. Blend on high until smooth and creamy.
Mix all ingredients together. Pour cashew mixture into the bowl with salt, pepper, onions, artichoke hearts, and spinach and stir to combine. Season to taste with salt and pepper.
Bake the dip and serve! Transfer dip to a small oven safe baking dish and cover with foil. Bake for 18 minutes. Remove foil and bake another 5-8 minutes, until warmed through and a slightly darker shade on the top. Do not over bake or the dip will dry out and lose its creamy consistency.

Baked dairy free spinach artichoke dip in a small rectangular baking dish with some crackers tucked into the dip and a spoon scooping some out.

Close up image of a cracker being dipped into creamy dairy free spinach artichoke dip.

Serving suggestions

Now that we’ve covered how to make it, let’s talk about what to serve with spinach artichoke dip.

The options are honestly limitless!

We love to serve it straight out of the oven with gluten free crackers, sliced bread, ruffled potato chips, or cut vegetables like celery, carrots, and cucumber.

But feel free to get creative! It would also make an excellent sandwich spread, a sauce for your favorite pizza, or as a condiment with a grilled protein.

How to make ahead of time

If you’re making this dip for a party and want to prep it ahead of time all you have to do is prepare it up until just before baking and store in the refrigerator either in the baking dish or in a sealed container.

Before baking let it come back to room temperature or add an extra 5 minutes onto the baking time and proceed with the recipe as written.

Storage and reheating

This dip should keep in the refrigerator for 3-4 days in a sealed container.

To reheat: Either warm in the microwave or covered with foil at a low temperature in the oven (300-350 degrees F) for 5-10 minutes until heated through.

It an also be enjoyed cold, though it will have a thicker consistency straight out of the refrigerator.

Pinterest pin for Dairy Free Spinach Artichoke Dip

Did you love this spinach artichoke dip? Try these other dairy free dip recipes!

If you enjoyed this recipe we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe.

Thank you for sharing your kitchen with NK. We’re so grateful you’re here!