Go Back
+ servings
close-up of hand holding bread with dip on it over the casserole of the rest of the dip

Vegan Spinach Artichoke Dip

This creamy and flavorful Vegan Spinach Artichoke Dip is a crowd-pleasing warm, baked appetizer that will satisfy vegans and non-vegans alike! Made dairy-free using silken tofu, oat milk and nutritional yeast, this recipe offers a vegan twist on the traditional dish. This version is also nut-free and has an oil-free option. Perfect for parties, potlucks and of course, New Year's Eve celebrations and game day grub!
Course Appetizer
Cuisine American, Gluten-Free, Vegan
Keyword dairy-free, dip, gluten free, nut free, nutritional yeast, tofu, vegan, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 153kcal


  • 2 tablespoon olive oil (For the oil-free option, use ¼ cup vegan Pinot Grigio)
  • ½ cup chopped sweet onion
  • 2 cloves garlic, chopped
  • 6 oz. frozen chopped spinach, thawed and excess water thoroughly drained*
  • 14 oz can of quartered artichoke hearts, drained (not seasoned or marinated)
  • 1 teaspoon fine sea salt or kosher salt, divided
  • 1 (16 oz) block silken tofu, drained** (I used the refrigerated kind)
  • ½ cup unsweetened oat milk, full-fat (I used Oatly brand oat milk; use a certified GF brand if necessary; for the oil-free option, ensure you are using an oil-free milk on the thicker side such as soy milk)
  • ½ cup nutritional yeast
  • 2 tablespoon tapioca starch (aka tapioca flour)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon fresh chopped dill
  • 2 teaspoon Dijon mustard (use certified GF if needed)
  • pinch cayenne pepper, optional


  • Preheat oven to 375° F.
  • Heat olive oil in a nonstick pan over medium-high heat.
  • Add the onion, garlic and spinach to the pan. Season with ½ teaspoon salt. Sauté for 3 minutes, stirring frequently. Add the artichokes and sauté for 2 more minutes, stirring frequently. For the oil free option, add the onion, garlic, spinach and wine to a nonstick pan. Season with ½ teaspoon salt. Turn the heat to medium-high and sauté until wine has dissipated, stirring frequently. Add the artichokes and sauté for 2 more minutes, stirring frequently.
  • Remove the pan from the heat and allow the veggies to cool for 5 minutes.
  • While the veggie mixture is cooling, add tofu, milk, nutritional yeast, tapioca starch, lemon juice, dill, mustard cayenne pepper and the remaining salt to a high-powered blender or food processor. Blend on high speed until ingredients are well-incorporated, scraping down the sides as needed.
  • Add the veggies to the blender or food processor. Pulse a few times until the veggies are chopped, leaving some large chunks intact.
  • Spread the dip mixture into a 1.5-qt. - 2-qt. casserole dish. Bake for 25-30 minutes until the dip is set and beginning to brown.



*To thaw the spinach, you can place it in a microwave safe container and use the defrost feature on your microwave. Instead, you can place the spinach (in the package or in a covered dish) in the refrigerator overnight to thaw. Alternatively, you can add the spinach to a mesh strainer and run warm water over it, breaking up any icy chunks with your hands during the process. To drain the excess water, place the spinach in a mesh strainer over a bowl or over the sink. Press down with a spatula or squeeze with your hands until the water is removed.
**To drain the tofu, place on a plate 5-10 minutes. Carefully hold onto the tofu and tilt the plate over the sink to drain the water off the plate.
I used a ceramic 1.5-qt. baking dish which was 9.5 in. x 6.5 in. x 2 in.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
The olive oil option was used to calculate nutrition. Using wine instead will change the calculation. 


Calories: 153kcal | Carbohydrates: 11g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Fiber: 3g