Dairy-free, no problem. We've got the details for a delicious vegan spinach artichoke dip that you won't want to miss out on. Thanks to our girl Jamie Koll from Girls Who Eat for sharing the ultimate game-day dip recipe. 

Suggested pairing: Sea Salt Pulp Chips!

Vegan Spinach Artichoke Dip (dairy free, gluten free, sugar free)

Spinach Artichoke Dip:

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 12 ounces artichokes, chopped
  • 3 cups spinach
  • 1 ¼ cups cashews (soaked overnight)
  • 4 tbsp nutritional yeast
  • 1 ½ cups nut milk (I used cashew)
  • 1 tbsp lemon juice

Vegan Parm:

  • 3/4 cups cashews
  • 2 tbsp nutritional yeast
  • 1/4 tsp garlic powder
  • 1/2 tsp salt



  1. Preheat the oven to 375 degrees.
  2. Rinse artichokes (they typically come in preserved water) and chop them into smaller pieces.
  3. In a skillet, heat up the oil and saute onions until they brown, stirring frequently. Add in garlic for 1 minute, then add chopped artichokes and spinach and cook until spinach wilts.
  4. Turn the heat off. In a high speed blender or food process, blend cashews, nutritional yeast, nut milk, and lemon juice together until smooth.
  5. Add mixture into skillet and use a spatula to even out.
  6. Sprinkle ⅛ cup of vegan parm on top of the mixture (optional). To make the vegan parm,l add all ingredients into a food processor and blend until it becomes small pieces like parm.
  7. Place the skillet in the oven and cook for 15 minutes.
  8. Remove from the oven, let cool, and ENJOY!

See the full founder interview with Girls Who Eat's Jamie Koll below: