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A bowl of spinach artichoke dip next to a plate of crackers.
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5 from 1 vote

Gluten-Free Spinach Artichoke Dip (Vegan)

This vegan, gluten-free spinach artichoke dip is thick, creamy, and so flavorful. It's easy to make and calls for nutritious, gluten-free ingredients.
Prep Time1 hr 10 mins
Cook Time8 mins
Total Time1 hr 18 mins
Course: Appetizer
Cuisine: American
Servings: 9
Calories: 141kcal


  • Food processor or high powered blender.


  • 4 cups tightly packed fresh raw baby spinach
  • 1 1/2 cups chopped canned artichoke hearts
  • 1 cup cashews (plus enough boiling water to soak the cashews)
  • 1 cup cold water
  • 1/4 cup nutritional yeast
  • 1 tablespoon olive oil
  • 1 teaspoon arrowroot starch/flour (omit if necessary)
  • 3/4 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon black pepper


  • Add the cashews to a bowl or small pot, then pour enough boiling water over the cashews to completely submerge them.
  • Cover the bowl or pot with a lid or plate and allow the cashews to soak for one hour.
  • When the cashews are finished soaking, drain and discard the liquid and rinse the cashews before adding them to a food processor or high powered blender.
  • Add the cold water, nutritional yeast, arrowroot starch/flour, salt, onion powder, garlic powder, and pepper, then process/blend until a smooth and creamy consistency is achieved.
  • Add the olive oil to a large frying pan on the stove and set the heat to low-medium.
  • Allow the pan to heat up for a couple of minutes, then add the spinach to the frying pan and saute until it is wilted (this should take about 2-3 minutes).
  • Add the artichokes and the blended cashew sauce to the frying pan, then continue to cook for three more minutes, stirring constantly to ensure it doesn’t burn.
  • Transfer the dip to a serving dish and serve warm, or store in an airtight container in the fridge for up to three days.
  • Makes approximately 3 cups of vegan spinach artichoke dip.


  • Serve this gluten-free spinach artichoke dip warm, with crackers, chips, or fresh raw vegetables.
  • You can omit the arrowroot starch if necessary - the consistency will be less thick but the results are still good.


Serving: 0.33Cup | Calories: 141kcal | Carbohydrates: 8g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 334mg | Potassium: 197mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1584IU | Vitamin C: 11mg | Calcium: 25mg | Iron: 2mg