Vegan Spinach Dip

This vegan Spinach Dip is perfect plant-based party food – thick and cheezy and spinach-y, with a touch of roasted garlic and fresh basil.

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The base of the Spinach Dip is my 4 minute cheeze sauce, which yes, takes just 4 minutes from start to finish.

It’s revolutionary. I’m not just using that word cause I’m too lazy to click on over to the thesaurus. All of the nut-based cheeze sauces that I’ve seen use whole nuts and require a few hours of soaking time. This one starts with almond flour (aka almond meal), nullifying the need for any soaking or prep time whatsoever.

Turning the cheeze sauce into the dip takes just a few more minutes: sauté some spinach, julienne fresh basil, mince roasted garlic, add a squeeze of lemon juice and you are done!

If you’re serving it in a bread bowl, as pictured above, the clock’s going to tick for a few more minutes while you carve out the bowl, but still, we’re talking a fast appie here. You can also make the whole thing ahead of time and store in the fridge for a few hours with the cheeze right in the bread — and then heat and serve. This is a great party option for a mixed crowd of vegans, vegetarians, reducetarians, and carnivores. ⠀

Also, if you’re gluten-free or low carb or just don’t want the bread bowl, it’s tasty served on its own, with some dippers. Here it is with some store bought veggie chips. Yum, right?


And really, you don’t have to reserve this just for parties. Do like I did 3 days ago and have it with some green beans for a snack-y kind of lunch. Because, yes, it was in the fridge and I was too lazy to make something else.

Exhibit A:

Spinach Dip [Dairy-free, vegan, plant-based]
Spinach Dip [Dairy-free, vegan, plant-based]
Vegan Spinach Dip
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Chock full of spinach and warm and satisfyingly cheesy, this plant-based spinach dip is simple to prepare and easy to make ahead. All the tasty goodness while mayo-free and dairy-free. 

Cook time is only needed if you are serving the Spinach Dip in a bread bowl. 

Course: Appetizer, dip
Cuisine: American
Keyword: dairy-free spin dip, dairy-free spinach dip, easy dip, easy party food, makeahead spinach dip, mayo-free spinach dip, plant-based spinach dip, spinach dip, vegan spinach dip
Diet: vegan
Servings: 10
Author: Sylvia Eastman
  • 6-8 cups fresh spinach
  • 1 tablespoon neutral oil
  • 3 tablespoons fresh basil, julienned
  • 1 1/2 tablespoons roasted garlic, minced {or substitute 1 teaspoon garlic powder}
  • 2 tablespoons lemon juice
  • salt, to taste
  • pepper, to taste
  • 2-3 tablespoons sun-dried tomatoes, chopped {optional)
  • 1 1/3 cups 4 minute cheeze sauce mix + 2 cups water {See Recipe Notes for link}
Optionally, if you do not have 4 minute cheeze sauce mix
  • 1 cup almond flour {also known as almond meal, or ground blanched almonds}
  • 2 cups water
  • 4 tablespoons tapioca starch
  • 2 tablespoons, plus 2 teaspoons nutritonal yeast
  • 1 teaspoon salt
Optionally, to serve
  • 1 round loaf bread Sourdough, white, and whole wheat would all be good.}
  1. Make the cheeze sauce, by combining either 4 minute cheeze sauce mix and water, or the individual ingredients, in the blender.

    Blend on high for one minute.

    Transfer to a medium saucepan and cook and stir over medium heat for about 3 minutes, until cheese sauce is thick and stretchy. 

  2. Prepare the spinach: In a large frying pan, add a small amount of oil and heat and then sauté the spinach until wilted. Remove from pan, put in a strainer, and press out extra water and then chop the spinach into small pieces.

  3. Add the spinach, basil, garlic, and lemon juice (and sun-dried tomatoes, if using) into the cheeze sauce and stir well. Taste and add salt and pepper if you like.

  4. Serve as is, with some dippers, or make a bread bowl:

    Using a serrated knife, carve out a big circle of the bread.

    Sliced the carved out bread into cubes for dipping.

    Pour the cheeze sauce into the bread bowl. You can serve like this, or even better, put it on a baking sheet and heat the bread bowl and the bread cubes for 10 minutes or so in a 275F degree oven. This way you get a warm dip and slightly crispy cubes to dip into the gooey cheeze sauce. If you are making it ahead, refrigerate until you want to eat, and then heat it up.

Recipe Notes

Storage and Reheating

You can prepare this ahead of time and store in the fridge, and then reheat over low to medium heat when you are ready to serve. This even works if you already have it in the bread bowl, just place it on a baking sheet and warm it up for 12 to 15 minutes or so at about 250F.

About 4 Minute Cheese/Cheeze Sauce Mix

This is just a pre-combined version of all of the cheese sauce ingredients, except the water. You can find the recipe for this awesome pantry staple here. I made the pantry-staple version because I was using the cheeze sauce so often, it just saved a bit of time. Then once I had it handy, I started creating a bunch of recipes that incorporate it. I figured everyone else would appreciate that same convenience too! 

Share with Your Lazy/Efficient Friends!!

I’m essentially pretty lazy, although sometimes I put a positive spin on that and call myself “efficient.” I’m always looking at processes — cooking-related or otherwise, and thinking: “There has to be a faster/easier/better/less painful way…” If I weren’t so lazy, I could probably be some kind of a efficiency expert…That’s the mentality that got me to invent the 4 minute cheeze sauce mix that’s the base of this spinach dip recipe.

I’d love it if you’d Pin this and share this with all the lazy/efficient people you know!!

Pin-Plant-based-Spinach-Dip (1)

PS – Use the 4 minute cheeze sauce category to find other cheezy recipes!

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