If you’re a fan of warm, creamy, flavor-packed appetizers that just happen to be 100% plant-based, you’re going to fall in love with this Vegan Spinach Artichoke Dip! It's everything you want in a classic party dip, rich, cheesy, and satisfying, but made completely dairy-free.
In a high-speed blender, combine soaked cashews, non-dairy milk, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend until silky smooth. Adjust seasoning as needed.
In a skillet over medium heat, cook the drained spinach and chopped artichoke hearts with a little oil (or water for oil-free) just until heated through and any remaining moisture has evaporated. This ensures the dip stays thick and creamy.
Add the cashew cream to the skillet and stir everything together. If using vegan cream cheese, stir that in now. Let the mixture warm through and thicken slightly.
Transfer the dip to an oven-safe baking dish. Top with dairy-free shredded cheese, if desired. Bake at 375°F for 15–20 minutes until hot and bubbling. Broil for 2–3 minutes at the end for a golden top.