by Caitlin Shoemaker
published on
GFGluten FreeOFOil FreeVVegan
4.72 from 7 votes
Jump to RecipeRate This Recipe
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsem*nt, recommendation, testimonial, and/or link to any products or services from this website.
This Vegan Spinach Dip is truly the BEST EVER. It tastes exactly like the original, but without the animal products. Bring it to your next event to wow your family and friends! Gluten-Free, Oil-Free option.
This Vegan Spinach Dip is the best vegan appetizer to please a crowd, vegan or not. It’s rich, creamy, and arguably the most delicious way to get your greens in. Plus, you can serve it either hot or cold, with any dippers of choice!
Table of Contents
- Mom’s Spinach Dip Gone Vegan
- Ingredients for Vegan Spinach Dip
- How to Make Vegan Spinach Dip
- Serving Suggestions
- How to Store Vegan Spinach Dip
- Substitutions and Variations
- Recipe FAQs
- Vegan Spinach Dip Recipe
Mom’s Spinach Dip Gone Vegan
Growing up, my mom used to make the BEST Spinach Dip for our family gatherings. And by “best,” I mean the store-bought powder mix. But hey, that stuff was tasty!
I don’t miss many non-vegan foods, but I did miss that dip. Until now! Thanks to a few plants, some vegan alternatives, and the best crackers and crostini for dipping, I no longer crave mom’s spinach dip.
Not only that, but this vegan-friendly version takes just 20 minutes to make – perfect for game days, holidays, or any occasion that could use a rich and creamy, cold dip! Trust me, your non-vegan friends won’t be missing the real thing.
Ingredients for Vegan Spinach Dip
You’ll need just 7 simple ingredients and 20 minutes to make this homemade dip. Here’s a quick rundown on the key ingredients:
- Leeks: Classic spinach dip is usually made with a leek soup mix which is not vegan. Instead, I like to use fresh leeks and just a touch of tomato paste for a similar flavor (and more nutrition, to boot!).
- Spinach: Frozen chopped spinach that has been thawed and drained completely is best. Here are 4 Spinach Defrosting Methods to Try.
- Water chestnuts: Essential for that classic crunch!
- Cream cheese: I strongly recommend using Kite Hill Cream Cheese for this vegan spinach dip recipe. It’s made from almonds, and is the most authentic Vegan Cream Cheese I have ever tasted!
- Silken tofu: Spinach dips are traditionally made with mayonnaise, but I like to use blended tofu for a lighter texture with a boost of added protein – but I promise you can’t taste it!
- Nutritional yeast: While optional, a sprinkle of nooch enhances the cheesy flavor and adds a must appreciated umami-punch!
How to Make Vegan Spinach Dip
- Sauté the leeks and fresh garlic until fragrant. Transfer them to a large bowl, along with the drained spinach and water chestnuts.
- In a food processor or high-powered blender, blend the vegan cream cheese, silken tofu, tomato paste, and sea salt until smooth.
- Transfer the blended cream cheese to the bowl and mix to combine.
- Chill the dip for 15 to 30 minutes, then serve as desired.
Caitlin’s Cooking Tips
- Squeeze all extra liquid from spinach. It is very important to make sure there is no excess liquid in your spinach once it thaws. I like to wrap the thawed spinach in a clean kitchen towel or nut milk bag and squeeze firmly to wring out the liquid. A LOT of water should come out!
- Clean the leeks thoroughly. Leeks, while delicious, are notoriously dirty. If you’ve made my Comforting Vegan Potato Leek Soup, you’ve likely already mastered this process, but for those that are new to cooking with fresh leeks, knowing how to properly prep them can be intimidating. Simply chop off the root and upper dark green portion of the leek (and discard), then cut each leek in half lengthwise. Clean under running cold water, making sure to inspect and peel back all layers to check for hidden dirt.
Serving Suggestions
Spinach dip is one of my favorite easy appetizers and snacks to serve when hosting year round. It’s perfect for holiday parties, cozy movie nights, game days, and more.
I personally love to serve my creamy vegan spinach dip cold with whole wheat crackers and savory crostini, but it’s also delicious served in a bread bowl with cubed bread, fresh vegetables like bell peppers or carrot sticks, tortilla chips, pita chips, or even Oven Baked Fries! You can also top it with vegan parmesan cheese for a cheesier dip! The sky is really the limit here.
If you’re looking for more cold vegan dip recipes that make the perfect appetizer, you’ll also love this Vegan Seven Layer Dip and this Vegan French Onion Dip. Or, if you’re going the warm route, try this Vegan Buffalo Chicken Dip, this Cheesy Vegan Crab Dip, or this .
How to Store Vegan Spinach Dip
This easy vegan spinach dip recipe can be prepared up to 2 days in advance. Leftovers will keep for up to 5 days in an airtight container in the refrigerator.
Freezing is not recommended.
Substitutions and Variations
- Oil-free option: Sauté the leeks and garlic in a small splash of broth and use an oil-free cream cheese (Kite Hill!).
- Gluten-free option: As is, this dip is naturally gluten-free. Simply serve with gluten-free dippers like gluten-free sourdough and crackers, or your favorite chopped veggies.
- Vegan cream cheese substitutions: If you don’t have access to vegan cream cheese in stores near you, substitute a homemade cream cheese, or use a mixture of blended soaked cashews mixed with vegan mayonnaise for that extra “tang.”
- Warm dip variation: Return the combined spinach dip to the pan used to sauté the leeks and garlic, and warm, stirring occasionally, until fully heated. Serve directly in the pan, or transfer to a serving dish of choice and serve immediately while warm.
- Halve the recipe: Serving a smaller crowd or a party of one? Cut the recipe in half!
Recipe FAQs
Can I add artichokes to this creamy dip?
If you’re craving a classic spinach artichoke dip, I highly recommend making this recipe instead!
I only have fresh spinach. Will that work?
Raw spinach will work, but it needs to be cooked down until you have 5-6 cups of cooked spinach (measure after cooking!). I have not personally tested it, so I cannot say how much raw spinach you will need, but keep in mind that spinach shrinks a ton once cooked so you’ll need quite a bit.
Does spinach dip contain eggs?
Traditional spinach dip is typically made with egg-based mayonnaise. This version, however, is completely egg-free and dairy-free, and suitable for vegans or those with allergies!
What drinks go with spinach dip?
If you’re planning your menu and wondering what beverages work well with this appetizer, try anything from light, crisp beers, to Homemade Blueberry Lemonade, seltzer water, iced tea, to dry white wines such as Sauvignon Blanc or Chardonnay.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Vegan Spinach Dip
4.72 from 7 votes
Prep Time 13 minutes minutes
Cook Time 7 minutes minutes
Total Time 20 minutes minutes
Servings 8 people
This Vegan Spinach Dip is truly the BEST EVER. It tastes exactly like the original, but without the animal products. Bring it to your next event to wow your family and friends! Gluten-Free, Oil-Free option.
Rate RecipePrint Recipe
Ingredients
- 1 leek or sub one diced yellow onion
- 1 tablespoon olive oil
- 3-5 cloves garlic minced
- 16 ounces frozen chopped spinach thawed and drained completely
- 1 8 ounce can of Water Chestnuts diced
- 8 ounces vegan cream cheese I recommend Kite Hill
- 8 ounces silken tofu
- 3/4 teaspoon kosher salt plus more to taste
- 1/2 tablespoon tomato paste
- 1 tablespoon nutritional yeast optional
- Serving suggestions: crackers crostini, fresh bread, chopped veggies, etc.
Instructions
Clean the Leek: Chop off the root and upper dark green portion of the leek, then cut each leek in half lengthwise. Clean thoroughly under running cold water, making sure to inspect all layers for dirt. Dice the leek into small pieces.
Sauté Aromatics: Warm the oil in a sauté pan over medium heat. Add the leek and sauté for 3 to 5 minutes, until translucent. Add the garlic and sauté for an additional minute, until fragrant. Remove from the heat and transfer to a large glass bowl. Add the drained spinach and water chestnuts and stir into the mixture; set aside to let cool.
Blend: Transfer the vegan cream cheese, silken tofu, tomato paste, and salt to a food processor or blender with a tamper. Blend until smooth, scraping the sides of the device with a spatula as necessary.
Combine: Transfer the blended cream cheese mixture to the bowl and mix well, until evenly combined with the veggies. Serve Chilled: Let the spinach dip chill in the fridge for 15 to 30 minutes before serving as desired.
*Optional* Serve Warm: Return the spinach dip to the pan and warm over medium heat, stirring occasionally, until fully heated. Serve in the pan, or transfer to a different serving dish.
Storage: Vegan Spinach Dip can be made up to 2 days in advance; store any leftovers in the refrigerator for up to 5 days.
Recipe Notes
- Frozen Spinach: Make sure there is no extra liquid in your spinach once it thaws! I like to wrap mine in a clean kitchen towel (or nut milk big) and squeeze firmly to wring out any extra liquid.
Nutrition
Calories: 167kcalCarbohydrates: 15gProtein: 6gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 385mgPotassium: 359mgFiber: 5gSugar: 3gVitamin A: 6849IUVitamin C: 6mgCalcium: 111mgIron: 2mg
Keyword: spinach dip, vegan spinach dip, vegan spinach dip recipes
Course: Appetizer
Method: Stovetop
Cuisine: America, American
Diet: Gluten Free, Vegan, Vegetarian
Did you make this recipe?
Tag @frommybowl on Instagram and hashtag it #FromMyBowl!
