Vegan Spinach Artichoke Dip (High Protein!)

There’s something undeniably comforting about a creamy, bubbling spinach artichoke dip. But what if you could have all that indulgent flavor and a solid hit of plant-based protein? This high-protein vegan spinach artichoke dip delivers both — rich, savory, and satisfyingly creamy without a drop of dairy.

When I first tested this recipe, I wanted something I could bring to holiday parties or enjoy warm from the oven with toasted sourdough. The secret? A luscious blend of cashews and tofu that creates a smooth, protein-packed base — no cream cheese required. You’d never guess it’s entirely plant-based, but your body (and your taste buds) will thank you.

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Why You’ll Love This High-Protein Vegan Spinach Artichoke Dip

This high-protein vegan spinach artichoke dip isn’t just a crowd-pleaser — it’s a nutrition win. Here’s why you’ll love making (and devouring) it:

• Protein-rich & satisfying: Thanks to cashews and tofu, each serving packs over 11 grams of protein.

• Dairy-free and gluten-free: Naturally vegan and allergen-friendly.

• Creamy, cheesy flavor: Nutritional yeast and garlic powder create that classic umami depth.

• Meal-prep friendly: Stores beautifully for up to 4 days — just reheat and enjoy.

• Perfect for gatherings: Warm, dip-able, and guaranteed to disappear fast.

Ingredient Substitutions for This High-Protein Vegan Spinach Artichoke Dip

• Cashews: Swap for blanched almonds or sunflower seeds for a nut-free version.

• Tofu: Silken tofu works for a softer, creamier texture; firm tofu gives more body.

• Nutritional yeast: Adds cheesy depth, but you can replace it with 1 tbsp miso paste for a tangy, umami-rich twist.

• Olive oil: Any neutral oil works; you can even omit it for a completely oil-free version.

• Spinach: Fresh spinach works too — use about 450g (16 cups raw) and sauté before mixing.

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What You Need to Make This High-Protein Vegan Spinach Artichoke Dip

You’ll only need a few wholesome, protein-forward ingredients to make this vegan spinach artichoke dip.

Ingredients (Metric + Imperial)

• 1 cup (140g) raw cashews
• 175g (6 oz) extra firm tofu, drained
• 1/4 cup (60ml) apple cider vinegar
• 1/4 cup (20g) nutritional yeast
• 1 1/2 tsp salt
• 1 tsp garlic powder
• 1 tbsp (15ml) olive oil
• 1 small yellow onion, diced
• 454g (16 oz) frozen spinach
• 280g (10 oz) artichoke hearts in water, drained and chopped
• Optional: vegan parmesan shreds for the top (not included in macros)

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How to Make This High-Protein Vegan Spinach Artichoke Dip

Instructions

1. Blend the base: In a high-speed blender, combine raw cashews, tofu, apple cider vinegar, nutritional yeast, salt, garlic powder, and 1 cup (250ml) water. Blend until creamy and smooth.
2. Combine the vegetables: In a large pan, add olive oil. Then add in chopped onion, chopped artichokes, and frozen spinach. 
3. Cook spinach, artichokes and onion until they're almost dry and all the water has been cooked out of them, 4-5 minutes. 
4. Turn off heat and pour in your blender mixture. Mixing everything together well. 
5. Bake: Transfer to an oven-safe dish (option to sprinkle the top with vegan parmesan cheese) and bake at 190°C (375°F) for 15-18 minutes, until hot and lightly golden on top.
6. Serve: Enjoy warm with crackers, pita, or toasted sourdough slices.

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High-Protein Vegan Spinach Artichoke Dip Macros (per serving)

Yields: 8 servings

(Calculated using standard USDA data; values are approximate.)

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Other High-Protein Vegan Recipes to Try

If you love this high-protein vegan spinach artichoke dip, you’ll also enjoy:

Green Goddess Dip

Low Calorie Vegan Smoked Salmon Dip

High Protein Creamy Dill Dip

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Share Your Thoughts

If you make this high-protein vegan spinach artichoke dip, I’d love to hear how it turns out for you! Did you tweak it, make it oil-free, or serve it at a party? Leave a comment below — your feedback helps others discover and fall in love with these plant-powered recipes too.

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Frequently Asked Questions About High-Protein Vegan Spinach Artichoke Dip

1. Can I make this dip ahead of time?
Yes! You can prepare it up to 2 days ahead, store it covered in the fridge, and bake just before serving.

2. Can I serve this dip cold?
Absolutely — it’s delicious warm or chilled. For a thicker texture, refrigerate for 2–3 hours before serving.

3. How can I make this dip oil-free?
Simply omit the olive oil. The cashews and tofu provide plenty of natural creaminess.

4. Is this dip freezer-friendly?
Yes, it freezes well for up to 3 months. Thaw overnight in the fridge and reheat before serving.

5. What should I serve with vegan spinach artichoke dip?
It pairs beautifully with whole-grain crackers, vegetable sticks, warm pita, or toasted sourdough.