This Vegan Spinach Artichoke Dip is ultra creamy, indulgent, and comforting. It’s just as decadent and delicious as a classic spinach artichoke dip and undetectably vegan.
It has so much flavor and the perfect balance of creamy richness and tang thanks to blended cashews, sautéed shallots and garlic, lemon, artichokes, and fresh spinach.
The scooped bread from the bread bowl gets put to use as well. Once toasted, they’re perfect for dunking in the hot cheesy dip.
Bring this showstopping bread bowl dip to your next party or holiday dinner and you’re guaranteed to be the most popular person in the room!
Table of Contents:
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. What to serve with this recipe
6. Frequently Asked Questions
7. Recipe card with notes
Why this recipe works
Creamy and indulgent comfort food.
This spinach and artichoke dip looks, tastes, and feels so close to the real thing. The only giveaway is that, unlike the classic dairy-rich recipe with cream cheese, sour cream, mayo, and mozzarella, you won’t feel weighed down after several scoops of this dip.
It’s super lush texture comes from blended raw cashews, which lend a creamy and thick body. Lemon zest and juice add a bright but subtle pop of tang, just like the classic recipe made with cream cheese.
And every bite is packed with cozy and warm flavors. Sautéing shallots and garlic gives it a subtly sweet and savory base, while a generous amount of nutritional yeast and some vegan parmesan add the requisite cheesy flavor.
And if you’re skeptical that cashews can replicate a spinach artichoke dip’s cheesy creaminess, just know that we did test this recipe with vegan cream cheese and we actually preferred the flavor and texture of the cashew-based version.
A bread bowl dip = king of dips.
A creamy dip baked in a sourdough bread bowl?? I literally don’t know anyone who could walk past such an irresistible appetizer without taking a bite.
A bread bowl is the perfect vessel for warm dips like this. The middle is scooped out, then torn into pieces and toasted. These mini “croutons” become golden brown and are perfect for dipping (plus, minimal food waste)!
Do you have gluten-free guests coming to the holiday party? No worries.
The dip is easy to bake in an ovenproof skillet, cast iron skillet, or baking dish instead. I’ve included more detailed instructions in the FAQ section and the recipe card.
Perfect for any occasion!
This is a party snack not to be missed, especially when it’s served in a bread bowl. Keep it in your back pocket for Thanksgiving and Friendsgiving dinners, Christmas and holiday parties, Super Bowl parties, and year-round get-togethers.
PS: if you’re looking for more crowd pleasing dips, check out this wholesome yet delicious Beet Hummus or my roundup of 30 delicious vegan dips!
Ingredient notes
Cashews. Blended and soaked cashews give the dip a rich body and velvety smooth texture. Raw, unsalted cashews are a must, as they swell up and creamify (roasted cashews don’t, plus they have a distinct taste).
Bonus: No need to soak the cashews overnight, either!
Nutritional yeast. A good amount gives the dip its classic savory flavor and subtle cheesiness.
Lemon zest + juice. The dip wouldn’t be nearly as balanced or bright without fresh lemon juice and zest.
Tapioca starch. Sometimes labeled as tapioca flour. It’s a key ingredient in many gooey vegan cheese recipes like my Baked Vegan Mac and Cheese because it adds a thick, stretchy texture, just like real melted cheese.
I first learned of tapioca starch’s melty powers from my friend Michaela of Ela Vegan. She posted this crazy cool vegan cheese sauce recipe a few years ago that uses tapioca starch. When the tapioca reacts to the heat, it helps the sauce stretch very similar to traditional cheese!
You should be able to find tapioca starch in well-stocked grocery stores, Asian markets, or online.
Substitute: We haven’t tried this, but several readers have used arrowroot flour with good results, as well as cornstarch.
Artichokes. Canned artichoke hearts are a must in this dip. Buy pre-quartered ones if you can, or cut whole hearts into quarters. To tone down their raw bitter flavor, the artichokes are quickly cooked with the aromatics.
Baby Spinach. Unlike frozen spinach, fresh baby spinach doesn’t need to be thawed, drained, and pressed, so you save on prep time. And unlike mature spinach, baby spinach is already pre-washed. Just toss it in the skillet, wait for it to wilt, and you’re done!
Substitute: While we preferred the texture of fresh baby spinach, frozen spinach worked well in our tests. Use one 8-10 ounce package.
Vegan parmesan: Adds those savory cheesy notes you expect in a spinach artichoke dip. If you can’t find it, skip it. Consider using slightly more nutritional yeast.
Tips: Our favorite vegan parm brand is Follow Your Heart!
Substitute: If you can’t find vegan parm, omit it. It’s still good without it! Consider adding a bit more nutritional yeast.
Bread bowl. Once you bake hot spinach dip in a bread bowl, you’ll never go back. It’s the ultimate vessel for this crowd-pleasing appetizer.
The bread that’s scooped out of the middle is torn into bite-sized pieces and baked at the same time as the dip in the oven. Once golden brown and crispy, they’re the perfect toasty bread dippers.
You can buy a large sourdough bread boule at many bakeries and the bakery section of major grocery stores. And if you’re a bread baker, use this recipe from Food and Wine for guidance if you’re up for the challenge.
Step-by-step instructions
Start by soaking the cashews in boiling water while you prepare the other ingredients.
Hollow out the bread bowl. Slice off the top of the sourdough boule and use the knife to cut a circle around the middle.
Tip: Is it your first time cutting a bread bowl? Head to the Tips section to learn how to do it like a pro.
Scoop out the bread in the center and tear it into bite-sized crouton pieces; tear the bread top into pieces as well (or save as a covering for the dip).
Make the cashew cream. Transfer the soaked, drained cashews to a high-powered blender. Add the water, nutritional yeast, lemon zest and juice, salt, and black pepper and blend until very smooth.
Taste and add more lemon juice/zest, nutritional yeast, or salt as needed. Once it’s to your liking, add the tapioca starch and blend again.
Saute the aromatics and vegetables. Heat the olive oil and butter in a frying pan over medium heat. Once warm, add the shallots and garlic. Cook until they’re fragrant, then add the artichokes and red pepper flakes.
Next, add a handful or two of spinach and cook until the leaves are wilted. Repeat until all of the spinach is cooked and most of the liquid has evaporated.
Pour the cashew cream mixture into the pan and stir constantly for a minute. Keep cooking for a few more minutes, stirring frequently, until thickened and creamy. To finish, stir in the vegan parmesan, if using.
Season the bread pieces. Toss the torn bread pieces with olive oil and salt. Spread them in an even layer on a sheet pan.
Assemble and bake. Pour the dip into the hollowed bread bowl on a sheet pan.
Place the sheet pan with the bread pieces on the bottom rack of the oven, and the bread bowl on the upper rack. Bake until the bread is toasted and golden, and the dip is gooey and bubbly.
Broil. For a golden brown top, broil the dip for 1 to 2 minutes. Keep a close eye on it, as the bread bowl can burn easily. Don’t broil the bread pieces!
Let the dip cool for a few minutes, then serve with the toasted bread for dipping. Enjoy!
Tips for making this recipe
How to cut a bread bowl.
The video below of my culinary assistant Hannah shows you how to cut a round loaf of bread into a bread bowl. It’s really easy!
I recommend ripping the bread from the middle of the bowl with your hands rather than cutting it with a knife into cubes.
One, it’s a little easier, and two, the toasted bread pieces have more surface area so they end up with a crispier texture.
Tip: Do not cut through the sides of the bread bowl! Otherwise, your gooey, creamy dip will leak out.
PS: If you can’t find a large boule, you can split this dip between two smaller boules / round loaves.
How to make a bread bowl
Blend the cashews really well.
You want to blend the cashews on high speed preferably with a high-powered blender to pulverize every piece.
Taste BEFORE the tapioca.
Adjust the seasonings in the cashew cream before you add the tapioca starch. After you blend it in, the tapioca will add a chalky taste, making the flavors harder to adjust (this chalkiness goes away after baking).
Leftovers are delicious.
Depending on the size of your bread bowl, you may have a little extra spinach artichoke dip that won’t fit in the bowl (don’t overstuff it to avoid a messy oven).
Fret not because it is delicious spread on toast with beans for lunch, on toasted crostini for a quick appetizer, or even in a spinach artichoke grilled cheese or panini sandwich!
What to serve with this recipe
- Surround this crowd-pleasing dip with the toasted bread pieces, hearty crackers, pretzels, chips, pita bread, or even vegan naan. For something lighter, serve with crudités at your party.
- Serve it with plenty of chips and even more savory dips for a festive party, like my Lemony White Bean Dip or Cheesy Buffalo Cauliflower Dip.
- It would be an eye-catching centerpiece at your Thanksgiving or Christmas party, especially when paired with more crowd pleasing appetizers, like Vegan Nachos or Gobi Manchurian.
Frequently Asked Questions
Yes, you can bake the dip in an ovenproof skillet or baking dish if you don’t want to use the sourdough bread bowl.
In step 4, use a large ovenproof frying pan. I used an 11-inch cast iron skillet with great results, but you’ll want to cook the cheese filling for just 3 minutes total instead of 5 minutes because it thickens quicker in cast iron.
Bake the dip in the skillet at 375FºF for 15 minutes. In step 8, if desired, broil the dip but for longer, 3 to 5 minutes, or until golden brown in spots.
Don’t forget to buy crackers or make croutons/crostini for dipping.
You can buy a large sourdough bread boule at many bakeries and the bakery section of major grocery stores like Whole Foods. And if you’re a bread baker, use this recipe from Food and Wine for guidance if you’re up for the challenge.
The dip is naturally gluten free, but the bread bowl is not. To make this appetizer fully gluten free, either use the instructions right above or in the recipe card to bake it in a skillet instead.
Yes, you can prepare steps 1 through 5 in the recipe ahead of time. Once the cooked dip is cooled, transfer it to an airtight container and store in the fridge for 1 to 2 days.
Just before serving, transfer it to your scooped out bread bowl and bake. Or, transfer to your oven-safe skillet and bake.
The leftover dip can be scooped out of the bread bowl and stored in an airtight container in the fridge for up to 5 days. I don’t recommend leaving it in the bread bowl because the bread becomes soggy after less than a day.
To freeze, store the leftovers in an airtight freezer-safe container or sealable bags. The texture will change slightly when thawed but is still good.
Great news: spinach and artichoke dip is delicious when served fresh out of the oven or after chilling for a few days in the fridge. Just don’t chill the dip when it’s still in the bread bowl because you’ll end up with soggy bread.
If you love this Vegan Spinach Artichoke Dip as much as we do, please rate and review the recipe with your feedback below! It’s always very much appreciated :)
Outrageously Good Vegan Spinach Artichoke Dip
Ingredients
- 1 1/3 cups (185g) raw cashews
- 1 sourdough boule or round country loaf (at least 10 inches in diameter) (Note *1)
- 2 cups (480 mL) water
- ⅓ cup (28g) nutritional yeast
- 2 teaspoons lemon zest + 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons kosher salt (Note *2)
- Freshly cracked black pepper to taste
- ¼ cup (30g) tapioca starch (Note *3)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon vegan butter (or more olive oil)
- 2 medium shallots, diced
- 6 garlic cloves, minced
- ½ teaspoon red pepper flakes (optional, for a subtle kick)
- 2 (14-ounce/400g) cans of quartered artichokes, drained and rinsed (quarter if using whole artichokes)
- 8 to 10 ounces (230 to 285g) of baby spinach (or frozen spinach, Note *4)
- ⅓ cup to ½ cup (40 to 60g) vegan parmesan (Note *5)
For serving
- Toasted bread pieces from the bread bowl leftovers
- Crackers or crudites of choice for dipping (Note *6)
Instructions
- Cover cashews with boiling water for 10 minutes (or longer) while you prep everything else. Preheat the oven to 375ºF/190ºC. Arrange one oven rack on the 2nd rack and one oven rack in the bottom (if not making the bread bowl, just one rack in the middle).
- Slice off the top of the bread/boule. Using a knife, cut around the inside of the bread, but don’t cut through the sides. Scoop out the center of the bread using your hands. Use your hands to tear the bread into pieces about the size of croutons (or you can slice the bread into cubes); do the same with the top of the bread, or keep as a cover for the dip (handy if you're traveling with the dip).
- Make the cashew cream. Drain and rinse the cashews. Add to a high-powered blender with the water, nutritional yeast, lemon zest and juice, kosher salt, and black pepper to taste. Blend on high speed for a few minutes until thoroughly blended and all cashew bits have been pulverized. Taste, adding more salt or nutritional yeast as desired. Now add the tapioca starch and blend again (it may taste chalky but it will cook off).
- In a 12-inch nonstick frying pan, heat the olive oil and butter over medium heat. Once warmed, add the shallots and garlic and cook until golden and aromatic but not browned, 2 to 3 minutes. Add the artichokes and, if using, red pepper flakes, and cook for 2 to 3 minutes. Add a few handfuls of spinach, cook until wilted, and repeat with the rest of the spinach, until most of the liquid has evaporated.
- Pour in the cashew cream mixture, stirring constantly, for a minute. Cook for another 3 to 4 minutes, stirring occasionally, until no longer runny and the mixture is thickened and creamy. Turn off the heat. Stir in the parmesan, if using. Taste and season with salt and pepper, as needed (I typically don’t need to add any).
- Toss the torn or cubed bread pieces with some olive oil and season with salt (as if you were making croutons). Spread out on a rimmed sheet pan.
- Place the hollowed out bread bowl on a second rimmed sheet pan. Transfer the dip into the hollowed out cavity and fill to the top but don’t overfill (Note *7). Transfer the pan with the bread pieces to the bottom rack and the bread bowl dip to the upper rack. Bake both for 15 minutes. Remove the pans from the oven.
- Optional: For a golden brown top, preheat your broiler for a few minutes (if you have a medium setting, use that). Add the bread bowl dip to the 2nd rack below the heat source (not directly underneath) and broil for just 1 to 2 minutes until bubbly and golden on top, keeping a close eye so the outer rim of the bread doesn’t burn.
- Cool for a few minutes. Use the toasted bread pieces and/or crackers for dipping.
Notes
Recipe: Nisha Vora / Rainbow Plant Life | Photography: Megan Morello
Another OUTSTANDING one! Can’t get enough of this dip! Perfect for parties/game days/just a night home with your partner! :)
Hi Shira, Thank you so much for such a fantastic review! Appreciate you taking the time!
Hands down the BEST vegan dip I’ve ever tasted. It was a big hit with my big meat eater family members. Thank you!
Woohoo, now that is a win! Thanks for the lovely review, Zoe!
This is excellent. I finally have a luscious artichoke dip I can really enjoy at parties! This disappeared within minutes of putting it out, and the warmth of the dip in the bowl made this tongue-candy. It traveled well with the bread bowl lid on it. YAY!
One tip: if you are serving people who eat a standard American diet, the texture will feel more normal for them if you cut up the spinach and artichokes into small pieces like the stuff from the grocery store. But for me and my veg friends, it’s fabulous as is! Thanks for yet another winner, Nisha!
Hi Laurie, we’re thrilled you enjoyed the recipe! Thanks for taking the time to leave a comment :)
I made this dip but was a bit skeptical about the water and the starch , there is so many vegan dip to chose from it’s hard to pick one over the other one . I like your recipes so I wanted to give it a try . I think milk make it for a creamier dip it’s the starch makes it think you can always thin it out which I did . I added 1 more tbs lemon juice my artichokes were marinated to give it more flavor and I added one broken up slice of the smoked vegan cheese it added some flavor . If I would do this recipe again I would do half milk of your choice and half water . To thin out the dip I added a little bit of milk in my blender and scraped the container with a silicone spatula to get all the cashew milk bits stuck on it . Thank you very much for your recipes .
Hi Brigitte, we’re happy to hear you enjoyed the recipe. Thanks for your feedback!
I mistyped that the tapioca starch makes it very thick but it’s easy to thin out . Sorry I should always read two three times before posting . ☺️
I made this tonight and my sons and husband couldn’t get enough. It was a dry run for Christmas Dinner…it passed! This will be my main appetizer on the big day!
That’s amazing to hear, Danielle! Thanks for sharing :)
I can’t wait for your cookbook to be available.
We can’t wait either, Christine!
Cut recipe in half unless serving for 10+ people. It makes a TON.
We appreciate the feedback, Haley. We hope you loved the recipe!
Tastes great! I struggled with the texture for some reason, it came out really grainy. Not sure what happened, I thought I followed all the instructions correctly… Any tips??
Hi Liz, we’re glad you enjoyed it! Do you have a high powered blender? If not, the blender may not be able to blend the cashews as well as it should. You can try soaking the cashews for 24 hours then boiling them for about 30 minutes to see if that helps, and you may potentially need to blend the cashew mixture for longer than a few minutes.
This recipe is so so creamy and delicious. I took it to a dinner with many of my health-conscious friends who snubbed it until they realized it was cashews, not mayo and cream cheese. They all loved it.
Thank you for your lovely comment, Pam! It makes us happy to know that everyone enjoyed the recipe.
This looks incredible! My son is allergic to cashews, so we are always trying to work around that if possible. I know it often isn’t. Is there a substitute we could try for this recipe? Raw soaked pecan or walnut? White beans? Anything that would be delicious even if the flavor is different?
Hi Sam, in all of our recipe testing, we have yet to find a substitute for cashews that works as well in a recipe like this. Given the large quantity of cashews, we don’t think white beans or raw soaked pecans or walnuts would work well since none of them have the same combo of neutral flavor and super creaminess.
We have tried this recipe with vegan cream cheese instead though, if you have access to that and want to use it. Our favorite brands are Tofutti, Kite Hill Foods, and Oatly (all cashew free). If you use that, omit the tapioca starch. You would need 16 ounces of cream cheese.
Another option is silken tofu, but since we haven’t tried it ourselves, we can’t say for sure if it would work. It would likely be more watery and not set as well.
Hope you get a chance to try this recipe out!
Thank you for your thoughtful reply! I might have to give the original a try just for me and not share with him. If I give the cream cheese version a try, I’ll be sure to return with a follow up. We love all of your recipes
You’re welcome, Sam! Either way, we hope you get the chance to try this one :) And we are happy you’ve loved all the recipes you’ve tried so far!
Please follow up when you can! We unfortunately can’t do cashews either, I’m wondering how the Tofutti would work out!
So good I had to make it for my boyfriend and then make it again for me the next day! Can totally be adapted for gluten free…I toasted brioche for him separately and used blue corn chips and veggies for dipping.
We’re happy both of you love the recipe, Rachel! Thanks for sharing!
This was so outstanding – I made it for 4th of July patio party. I put it on the
table and returned inside to get other appetizers and it was all gone – No lie
20 minutes later. I had to make copies of the recipe for everyone to take home
Love Love Love this recipe
Aw, what a sweet review, Cindy! Thanks for trying the recipe and sharing it with others. It warms our hearts to know it was well-received.
This was super easy to make and it’s very delicious! This is a better recipe than what I’ve used in the past. So thank you, Nisha! I didn’t have the bread available but I’ll be making this more often. I also used arrowroot powder instead of tapioca starch and it thickened so quickly! Anyway, the recipe is amazing!
Thank you for your lovely comment, Mavreen! It makes us happy to know that you enjoyed the recipe. In the future if you can’t find the bread bowl, a loaf of sourdough bread cut into thicker slices makes for great dipping material :) Cheers!
I had fresh (wilting ) spinach in the fridge that urgently needed cooking and a half of jar of artichoke hearts. I happened to even have cashews and gave the cashew “ cream cheese “ a try for the first time actually. I had no tapioca starch so I substituted with a tiny bit of corn starch, and had no bread whatsoever in the house because we hardly eat bread . This dip came out excellent and we will have to settle for eating it with crackers :).
I have to say I’ve been following you for a few years now and frequently inspire myself from your recipes. I am not vegan ( yet ) but as I was never crazy about meat I honestly don’t miss it. Hubby on the other hand is a bit harder to convince but your recipes are absolutely helping me in my quest :).
Thanks for giving the recipe a shot, Diana! Lovely to hear you enjoyed it. And we are so happy you’ve found yourself inspired by the recipes and that the recipes have helped your family eat more plant-based meals! :)
Speaks for this recipe how it turned out incredibly delish even though I made it in the quickest and worst prepared way – I only had one can of artichokes, only had about a half cup of cashews and just randomly added a can of butter beans instead, I had to use cornstarch instead of tapioca, I really just eyeballed the spinach and didn’t have parmesan so used immature nooch instead. Obviously also didn’t have a full loaf of bread left so just baked the whole thing in a pyrex dish and. Making this was a very last-minute decision, but it turned out so well, I will definitely make it again (with better prep :D). Your recipes are always unique, adaptable and taste reliably wonderful. Thank you!! <3
Hi Julia, it’s great to hear you had success with the recipe despite all the modifications. Thanks for the review!
I never comment, but i should start. I make your recipes pretty much 3 times every week. I have never found one that i did not like. they have all become staples in my house. Everything you make is incredibly delicious and affordable. Using house staples for the most part and I really appreciate that I dont have to shop for 10 different specialty items like i sometimes do if using recipes from others, only to find out i dont like it and have a whole ingredient i probably wont use again. Nisha you blow me away. You deserve a cooking show.
Awe, what a lovely comment, Emma! So cool to hear you’ve enjoyed the recipes and many of them are staples :) We’ve passed the message to Nisha, thank you for being a loyal reader!
This dip is outrageously good. The balance of flavors is perfect, I can’t believe how well the tapioca starch worked! I used fresh spinach and think that made a difference – baby spinach was twice as expensive as regular, so we tore the larger leaves into smaller pieces which worked great. The sourdough bread toasted perfectly too. Thank you for this recipe, I can’t wait to make it again!
Hi Ally, Thank you so much for such a fantastic review! Appreciate you taking the time!
This recipe turned out great for bringing to a party. I didn’t use the bread bowl but served with a baguette I sliced and toasted and tortilla chips. I have always used frozen spinach but like the flavor of using fresh spinach better as suggested here. I do prefer the smaller chopped pieces when using the frozen spinach; next time I will chop the baby spinach. Also, the tapioca starch is something I haven’t used in sauces before, it not only thickens it but gives it that cheesy texture.
We’re so happy the recipe worked out for you, Vijay! We agree the tapioca starch is a game changer in this recipe!
I followed this recipe. But it turned out to be too spinachy. I used frozen spinach. I ended up adding about 1 cup of mayo to the dip. Baked it again until heated and it was great. My husband said I should make it again. Thanks for the recipe
Sorry to hear it was too spinachy, Irina! Maybe next time using the fresh spinach will work better? Glad you two enjoyed it otherwise :)
Definitely making this. We saw one version served this Christmas with 1 cup mayo, 2 packages cream cheese and 2 cups cheddar cheese. It was incredibly oily. This sounds SO much healthier and packed with flavour. I can’t wait to try it.
Oh wow, I can only imagine how oily that’d be! Well we hope you enjoy this version, Joan :)