Rich, creamy, warm and cheeesssayy Vegan Spinach Dip! Is spinach dip a staple at family gatherings in your home? Somebody is always bound to bring Baked Spinach Dip to a party and it’s always one of the first appetizers to go. Perfect with chips, chopped fresh veggies – this Creamy Spinach Dip is going to leave your guests coming back for more.
I have a giant, long list of recipes I’m meaning to veganize and it just keeps on growing. Can you relate? This Vegan Spinach Dip was finally at the top of my list this weekend. And my family was skeptical.
If you are not familiar with traditional Spinach Dip the main ingredients are mayonnaise, sour cream and then some spinach. Maybe you can understand my family’s skepticism, lol! The base of this Healthy Vegan Spinach Dip is chickpeas and cashews – and I have a hunch that sunflower seeds would also work for a nut free option as well (like they did in my Vegan Cheese Sauce). And the results are even better than the traditional stuff guys.
After photographing this recipe, practically the ENTIRE dip was completely gone in under ten minutes!! My Dad and younger brother could not get over how creamy, cheesy and flavorful this Creamy Vegan Spinach Dip was. My younger brother even asked for seconds – what a fun way to get kids to eat their veggies.
If you need a dip (that’s not hummus, lol) to bring to a party or impress you non-vegan guests – this is it! And if you do make this Vegan Spinach Dip at home – leave your feedback below or snap a photo to share on Instagram and tag #CearasKitchen!
- 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)
- Soak ½ cup cashews overnight or in boiling water for 20 minutes.
- Preheat oven to 375F.
- Over medium-high heat, saute diced onion in a splash of water (or dollop of oil) for 5 minutes until translucent.
- 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.
- Add soaked cashews, sauteed onion and aquafaba to a high speed blender (like a vitamix) and blend until creamy smooth.
- 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.
- 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.
22 comments
I served this when I needed something to serve with some fresh bread I’d baked – it was a hit! It’s really nutritious (and quick) so it’s become a regular recipe for us. Thanks so much!
My daughters can only have almonds. Why do so many vegan recipes use cashews? Thoughts?
Cashews are a very high-fat nut and give the final product a great mouth-feel. I know that is one reason.
Maybe try soft-tofu. I have not tried it, but it might work.
Looking forward to making this, sooooon!
Let me know how you like it!
Looks amazing! Going to try this. Just wondering do you think it would work as a base for a spinach cannelloni?
This dip is insane. I made a double batch, which is always a risky move when precious ingredients like cashews are involved, but it turned out amazing. I’m planning on baking half into a crescent roll wreath for a Christmas party tomorrow, but the other half is just for me. Thanks for the recipe!
SO happy you enjoyed the spinach dip! 🙂 Thank you for the lovely feedback!
Finally, a healthy vegan dip I can serve with pride to non-vegans! This is excellent, Ceara. Really tasty, and all the ingredients I keep on hand.
Wondering if anyone has ever tried additions like sun-dried tomatoes or artichokes or roasted red peppers from a jar. Please share if you do.
So happy you are enjoying the dip, Donna! I have not personally tried it but I think that artichokes or sundried tomatoes would make delicious additions to this recipe. YUM!
It looks very appetising I will surely make it for my family it’s really good trying out new recipes your site is really helping
Thank you so much Mrs. Abban! I am happy you are enjoying the recipes 🙂
Hey Ceara! This recipe is A-MA-ZING!!!!! I just made it and plan to take to a Superbowl party. The flavors and texture are perfect together! I’m sure you could make variations but I definitely recommend trying this recipe just as written! Yum!!! Thank you so much! Great recipe Ceara! Go BRONCO’S😆
Thank you SO much for your lovely feedback Seanine! Happy to hear you enjoyed the dip!! 🙂
This looks yummy!!
I have a bunch of fresh spinach. How much would you recommend I use? Would you cook it first?
This dip will be on my super bowl party menu! Can you also veganize a jalapeño popper dip? I have been looking for a good one and I love anything spicy.
Thank you Michelle! I LOVE the idea of a jalepeno dip – going to recipe test it this week 🙂 Thanks for the great idea!
I’m a huge spinach dip fan, it’s really the only party food I need and I’m a happy girl <3 The chickpea and cashew combo sounds wonderful, nice and creamy and really healthy too! But my favorite part about this recipe is that you baked it! Mmmm nothing beats that crusty top layer, I can see the little bit of browning even in the photos and it just makes we want grab a chip and get dipping! Great recipe Ceara 🙂
LOVE that baked, crispy top layer!!! Thanks Natalie! 🙂
This looks so decadent. Love it!
Thanks!