Crockpot Spinach Artichoke Dip (Vegan + No-Dairy)
Developed and tested by Robyn Conley Downs
on Nov 19, 2016 (last updated Oct 28, 2025)
If you’ve been looking for a slow cooker spinach artichoke dip that’s creamy, cozy, and just happens to be dairy-free + vegan, you’re in the right place! This version gives you everything you love about the classic; but made with real, whole ingredients and a no-fuss slow cooker method.
Vegan Spinach Artichoke Dip in the Slow Cooker!
When I think of spinach artichoke dip, I think of something that feels both nostalgic and indulgent, the kind of appetizer everyone hovers around before dinner. This one keeps that spirit but reimagines it in a vegan & dairy-free version with a creamy cashew base, tangy lemon, and a hint of Dijon for balance.
The texture is lush and comforting, with bits of artichoke and water chestnut for that classic contrast. Everything blends together in the slow cooker until it’s warm and scoopable, and it’s seriously perfect for dipping bread, crackers, or fresh veggies.
Now, I LOVE spinach artichoke dip, and was skeptical about creating a vegan version, but when I tested this recipe for the final time and went completely crazy for it. Like, as soon as it was done cooking I stood there over the slow cooker and downed several servings of the stuff.
I didn’t even care that it was burning my mouth. I literally had to stop myself from eating the entire batch so I could take some photos. And then after I put the leftovers in the fridge, I found myself going back later that night and standing in front of the fridge dipping back into it. I’ll admit it. I’m addicted to this stuff.
What I love most about this version is how doable it is. There’s no stovetop stirring, and no dairy-heavy ingredients. All you have to do is blend, pour, and let the slow cooker take care of the rest. It truly fits seamlessly into real life and is something you can prep ahead for a party, bring to a friend’s house, or keep warm while you pull together the rest of dinner. It’s proof that you can have all the cozy comfort of the classic dip, without the heaviness or extra effort.
Tested Tips For the Perfect Warm Vegan Spinach Artichoke Dip
- In testing, I found that blending the cashews to a fine, flour-like texture first creates the smoothest sauce. Just don’t over blend or you’ll end up with cashew butter!
- If the dip feels a bit dry after cooking, a small splash of almond milk brings it back to creamy perfection.
- Squeezing the spinach really well really makes a big difference, as too much moisture can make the dip thin.
- This one holds beautifully on the warm setting of the slow cooker for serving, or you can reheat leftovers gently the next day.
Crockpot Spinach Artichoke Dip (Vegan + Dairy-Free!)
Ingredients
- 1 cup raw cashews
- 1 cup plain unsweetened almond milk (or any non-dairy milk)
- 2 garlic cloves, roughly chopped
- 1 teaspoon kosher salt
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 (8-oz) package frozen spinach, defrosted and squeezed very dry
- 2 (14-oz) cans artichoke hearts, drained, rinsed, and roughly chopped
- 1 (8-oz) can diced water chestnuts, drained and rinsed
- 2 tablespoons nutritional yeast
- 3 tablespoons avocado mayonnaise or veganaise
- Freshly ground pepper to taste
Equipment
Instructions
Slow Cooker Intructions:
- Pulse the cashews in a blender until a fine powder forms. You’re looking for a flour-like consistency. Be careful not to overmix or you’ll end up with cashew butter.
- Add the almond milk, garlic, salt, lemon juice and mustard. Blend on high until smooth.
- Pour the liquid into a 4-quart slow cooker. Add the spinach, artichoke hearts, water chestnuts, and nutritional yeast. Stir until well combined.
- Cover and cook on high for 2 hours or low for 3-4 hours, or until warm and bubbly.
- Uncover and stir in the mayonnaise or veganaise. If the dip seems dry, add an extra splash of almond milk. Taste and add additional salt or freshly ground pepper to taste. Serve warm or at room temperature.
Notes
- Nutritional Yeast: adds a cheesy flavor without containing any dairy. Find it on the bulk aisle of your natural foods store, or in the baking section.
- Veganaise: Is an egg-free, vegan alternative to mayo, and is a great choice if you’re avoiding eggs or want to keep this recipe vegan.
Nutrition Information:
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This is in my crockpot NOW! Thanksgiving test run. It already smells amazing! Thanks for always providing exactly the right recipes for me Robyn! Xo
Yay, Rivah, I hope it’s a hit! 🙂
What would be a good substitute for cashews if I need to make this nut free? Thank you!
Hi Joanna, I haven’t tested this without the cashews, so anything you try would be purely experimental. If you’re willing to try, I’d say full fat coconut milk (from a can) would be the best substitute. Follow the recipe as instructed, just skip the cashews and blend the coconut milk with the garlic and other ingredients. If you try it, let us know how it turns out. I know there are others would would love to know about a nut-free option!
Will do! Thanks for the quick reply!
I just came across this & am making for family to nibble on who are arriving for a Spring Break visit. I’m not a fan of mayo but sometimes a creamy option is needed & Im excited to have found the avocado mayo at Costco.
Oh, I hope you all enjoy! I find the mayo flavor is muted by the other strong flavors in this one. Hope it’s a hit!
LOVED this recipe! It was perfect for a New Years party. Do you know if you can freeze any leftovers?
Lauren, yes, you can. So glad you enjoyed!
This looks amazing! Would it be crazy to try this on the stove top if I don’t have a slow cooker?
Shoshana, I think you could definitely try this one the stovetop, just cook until it’s reduced a bit, stirring often to avoid burning. Hope you enjoy!
This turned out so well! I didn’t defrost the spinach and threw it in the crockpot frozen. I think it helped retain some of the moisture. I was generous with the vegan mayo too :-). This is now my go-to vegan dip recipe!
Sara, yay, so glad you enjoyed this one!!
I have almond flour, do you think that could replace the cashews? Or are the cashews a good flavor addition? Thanks!
Hey Michelle, using cashews definitely makes this sauce–it allows it to be creamy and cheese like in a way that almonds/almond flour cant’. That said, it that’s what you have you can try using it, it will just turn out differently than the original.
Hi! I’ve made this recipe before and followed the instructions for the instant pot version and absolutely loved it. When I click on what is listed as instant pot, it is only pulling up the crockpot instructions. Could you help me find the cook time for the instant pot method and/or any other changes to recipe if I am using the instant pot? Thank you!
Hey Emily, sorry about that broken link–I actually had to take down the IP version because a number of people were having issues with it burning to the bottom of their pressure cooker. It’s so tricky, because all pressure cookers are different, but in the end I pulled it because I didn’t want anyone ruining their expensive instant pot! That said, I’d be happy to email you the recipe. If you don’t mind reaching out: robyn (at) realfoodwholelife.com I’ll send it along!
DELICIOUS! One thing I was very sad about when I went GF and DF was missing classic dishes for holiday meals like this one.
I made this last night for lunch all week to eat with crackers – yum!
One tip, if you’re short on time, or in a mood where you don’t wish to squeeze all your spinach dry; don’t! I used a 12-14 oz. container of fresh baby spinach, and it worked fine!
(In hindsight, I would have chopped the water chestnuts and spinach so it’s easier to eat.)
Fantastic recipe!
My addition: 1 finely chopped onion sauteed before starting.
Hannah, yay, so glad you enjoyed this one and it brought back good pre GF/DF memories! And thanks for the tip about the fresh spinach!
See, this is the kind of stuff I like eating when lounging watching movies and things like that. I eat a vegan diet and love good dips. This turned out fantastic. Made my own vegan mayo because I wanted to keep it all whole food plant based. I will be making this a lot, guaranteed. Thank you for sharing this.
Billy, yes, this is the perfect dip for lounging and tv watching. So impressed you make your own vegan mayo. I bet it’s great in this recipe!
this was excellent! didn’t drain or dry the spinach, did cut it up frozen. everyone loved and and no one noticed the absence of dairy- at all! held it’s own on christmas!
Brooke, love it when that happens! So happy you enjoyed this one and thanks so much for leaving a review!
Can I sub a freshly thin sliced onion or canned bamboo shoots for the water chestnuts? I couldn’t find any at the store just now. Thanks!
Yes, I think canned bamboo would be a good substitute if you can’t find water chestnuts. Or just leave it out altogether – the water chestnuts mainly provide crunch/texture, but not much flavor, so leaving them out would not impact the final flavor.
Can fresh spinach be used?
Michelle, you would need to cook about 1 pound of fresh spinach down first prior to using it in in place of the frozen defrosted spinach in this recipe. I hope that helps!
This is SO good!! I was wondering if it was going to need some other vegan cheese shreds to match the non vegan version and it does not! I only had 1 can of artichoke hearts but I had a can of hearts of palm which worked just great and meant more of those tender pieces and less of the sometimes chewy artichoke pieces. Served with tortilla chips. Will definitely make again and again. This makes a lot too so enough for a crowd. Thanks for a great recipe!
Marie, yay, so happy to hear you enjoyed this one. Thanks so much for leaving a review!