This warm and creamy vegan spinach kale dip is about to become your new favorite hot dip. It's packed with greens yet has all the flavor you expect from a classic spinach and artichoke dip. Pairs best with tortilla chips and good company.
A traditional spinach artichoke dip usually contains A LOT of dairy. Mayo, multiple cheeses, cream cheese, sour cream, etc. You name it, it's probably in there somewhere. This baked vegan spinach kale dip has the same level of creaminess, without all the dairy.
How? I'm so glad you asked! Cashews, water and a few spices. Magic? Sort of.
Cashews blended with water, spices, lemon, and tamari make a cashew cream that is subtle yet pairs wonderfully with the sautéed greens and vegan parmesan cheese.
Vegan cheese can be tricky and doesn't always melt as well as we would like it to, so the cashew cream helps tie everything together, without adding in a ton of extra ingredients.
Love dips? Be sure to check out this vegan queso (also made from cashews), and my favorite edamame guacamole.
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Ingredients for vegan spinach kale dip
- Raw cashews
- Lemon
- Garlic
- Tamari
- Onion granules/powder
- Salt
- Pepper
- Fresh kale
- Fresh spinach
- Avocado oil
- Vegan parmesan cheese
For exact measurements and detailed step-by-step directions, scroll to the recipe card below.
How to make vegan spinach dip
- Add all ingredients for the cashew cream to a blender and blend until smooth
- Sauté kale and spinach until wilted
- Add cashew cream and shredded vegan parmesan cheese to wilted greens
- Add to oven-safe baking dish and top with additional vegan parmesan, hemp seeds, and other spices of choice.
Substitutions
Kale: I used organic curly kale but lacinato (dinosaur) kale will also work.
Spinach: Spinach rounds out the nutrients in this dish (and reminds me of the classic spinach artichoke dip) so I haven't attempted substituting it, but if you want to double on up on kale instead, go for it! Let me know how it turns out.
Tamari: adds additional umami flavors to the dip. Swap with coconut or liquid aminos if needed.
Lemon: adds just a touch of brightness to the dish, you can omit or substitute with lime if needed.
Salt: I used iodized, but Himalayan or sea salt would also work.
Vegan parmesan cheese: use your favorite brand (that melts well) of shredded parmesan cheese or substitue with mozzarella shreds. OR use a mix of both!
Variations
For additional heat, swap lemon juice for jalapeño brine and top the dip with sliced pickled jalapeños.
Love garlic? Mince one or two cloves and toss in with the greens as they are sautéing.
What to serve with baked vegan spinach kale dip
- GF crackers
- Tortilla chips
- Toasted GF bread
- Carrots
- Cucumbers
- Peppers
- Cherry tomatoes
- Celery
- Baked potato
- Sweet potato chips
Storage
Store the dip in the refrigerator for 2-3 days. To reheat, microwave for 30 seconds or so. Alternatively add to a warm skillet with a splash or water and cover for 3-4 minutes, or until hot. Do not freeze the dip.
Note: the dip can be made a few hours beforehand. Store in the fridge until ready to bake.
📋 Recipe
Vegan Spinach Kale Dip
Equipment
- high speed blender
- large non-toxic skillet
- 8"x 8" oven safe baking dish
Ingredients
Cashew Cream
- 1 cup raw cashews, soaked in hot water for 25-30 minutes
- ½ cup water
- ¼-½ lemon, juiced ¼ for large lemon, ½ for small lemon
- 2 cloves garlic
- 1 teaspoon tamari
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper optional
Spinach & Kale
- 5 large handfuls fresh chopped kale (½ large bushel, or 1 typical/small sized bushel)
- 5 large handfuls fresh spinach (roughly 5-6 cups)
- drizzle avocado oil
- sprinkle with salt, pepper, and garlic granules/powder
Mix in
- ⅓-½ cup shredded vegan parmesan cheese (I used Follow Your Heart)
Toppings
- additional handful of vegan parmesan cheese
- 2-3 tablespoons hemp seeds
- sprinkle garlic granules/powder
- pinch red pepper flakes optional
Instructions
- First, add cashews to a bowl and cover with boiling water for 25-30 minutes, or until the cashews are soft.
- While the cashews are soaking prepare the spinach and kale; de-stem and chop the kale, then wash and dry the spinach (chop and remove stems if desired). When the cashews have about 5-10 minutes left, preheat the oven to 350 °F. Grease a baking dish (see notes) with avocado oil and set aside.
- Drain and rinse the cashews and add the rest of the ingredients listed under "cashew cream" to the blender (water, lemon, garlic, tamari, salt, & pepper). Blend on high for 10-20 seconds, or until smooth.
- Warm a large skillet on medium-low heat and add kale. Drizzle with avocado oil and a good sprinkle of salt, pepper, and garlic granules. Continuously stir, as it starts to decrease in size, add spinach to the pan and continue to stir until both greens are wilted *add more seasonings or oil as the greens cook if needed
- Remove from heat and stir in the cashew cream and vegan parmesan cheese. Pour into the greased baking dish and top with hemp seeds, additional cheese, pepper, and crushed red pepper (pepper and crushed red pepper are optional).
- Place on the middle rack in the oven and bake for 15 minutes or until the top is golden brown and the cheese has fully melted.
- Remove from the oven and enjoy with tortilla chips, crackers, or veggies.
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