Gluten Free / Vegan / Recipes

Vegan Spinach and Artichoke Dip

This vegan spinach and artichoke dip is a delicious appetizer that is perfect for a get together or football sunday recipe. You might want to make a double batch, just a warning. It’s made with cashews and coconut milk as the base. It also reheats well so I’ve been snacking on this all week!

Vegan Spinach and Artichoke Dip

What You Need For This Recipe:


coconut milk

 nutritional yeast


canned spinach 

white onion

 garlic salt 

black pepper 

Vegan Spinach and Artichoke Dip

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Vegan Spinach and Artichoke Dip

Vegan Spinach and Artichoke Dip. A perfect healthy appetizer for football season. #vegan #plantbased #healthyrecipes #healthydip #footballrecipes #plantbasedrecipes #healthyfood #veganfood

Vegan Spinach and Artichoke Dip


1 cup cashews

1 can full fat coconut milk

1/3 cup nutritional yeast

1 13 ounce can artichokes

2/3 cup of canned spinach

1/2 white onion

2 cloves of garlic

1 tsp salt

Sprinkle of black pepper


Soak the cashew for 2 hours in water or boil for 20 minutes.

Drain the water

Sauté the onion and garlic for 5 minutes

Add the cashews, coconut milk, nutritional yeast to a blender.

Blend over medium speed until smooth.

Drain the spinach from the can and pat dry. (Can use frozen chopped spinach too, just thaw it and oat dry)

Add the spinach, artichokes, onion, and garlic to a greased small baking dish

Pour the cashew/coconut mixture on top.

Mix everything together.

Sprinkle with salt and pepper

Bake at 400F for 25 mins

Remove and serve