Vegan Spinach Dip
Prep time
Cook time
Total time
Rich, creamy, warm and cheesy Vegan Spinach Dip that makes the perfect appetizer to impress your guests or bring to a party.
Recipe type: Appetizer
Serves: 2 heaping cups
  • ½ cup cashews, soaked
  • 1 medium white onion, diced
  • ½ cup frozen spinach (measured after defrosting)
  • ¼ cup aquafaba (liquid from the chickpea can)
  • 2 cups cooked or canned chickpeas
  • 2 - 3 tbsp nutritional yeast
  • 1 tbsp tahini
  • 1 tsp apple cider vinegar
  • 2-3 splashes hot sauce
  • 1½ tsp garlic powder
  • 2 tsp onion powder
  • ¼ tsp paprika
  • 1 tsp sea salt (or to taste)
  • pinch black pepper
  • Chili powder (for garnish, optional)
  1. Soak ½ cup cashews overnight or in boiling water for 20 minutes.
  2. Preheat oven to 375F.
  3. Over medium-high heat, saute diced onion in a splash of water (or dollop of oil) for 5 minutes until translucent.
  4. Allow frozen spinach to defrost (or microwave on low for 30 second increments) and measure out ½ lightly packed cup of defrosted spinach, pressing out some of the water in the measuring cup.
  5. Add soaked cashews, sauteed onion and aquafaba to a high speed blender (like a vitamix) and blend until creamy smooth.
  6. Add chickpeas, defrosted spinach, nutritional yeast, tahini, apple cider vinegar, hot sauce and spices (garlic and onion powder, paprika, sea salt and pepper) to the blender. Using the tamper, blend for several pulses until the chickpeas are just creamy and still a little bit chunky. If you do not have a high powered blender, pulse and scrape down the sides so your spices are evenly distributed when blending.
  7. Transfer to an oven safe dish and bake for 30 to 35 minutes until the tip of the dip is crispy. Sprinkle with a pinch of chili powder before serving.
If you do not have aquafaba on hand, use water or vegetable broth. You may have to adjust the spices and salt a bit to taste if you use water.
Recipe by Ceara's Kitchen at