Vegan Spinach Artichoke Pasta

Tiffany

Prep time: 5 minutes

Cook time: 15 minutes

Serves: 3-4 People

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The creamiest, cheesiest, sauciest vegan pasta you’ll EVER make. This vegan spinach artichoke pasta is so simple, flavourful, and damn delicious. Its perfect for meal prep, can easily be made as a dip without the pasta, and is reminiscent of restaurant quality dips.

creamy cheesy vegan spinach artichoke pasta in pan

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What is Spinach Artichoke Pasta/Dip?

Only one of the greatest dips ever! My mother and I used to love going to TGI Friday’s and split the creamy cheesy spinach artichoke dip with corn tortilla chips. However it was incredibly fattening and loaded with dairy cream, mayonnaise, sour cream, and cow’s cheese. The furthest thing from healthy yet alone vegan.

vegan spinach artichoke pasta on a plate

Despite the heaviness from the cream and cheese, I always missed this dish until I decided to boss up and create my own, but with pasta! There are many recipes for a vegan spinach artichoke pasta but many of them include expensive fake vegan cheeses, vegan sour cream, mayonnaise, and soy. This recipe is creamy, soy free, gluten free, and tastes just like the original if not better. No need to feel guilt after eating this because its filled with holistic plant based ingredients such as cashews, nutritional yeast, and Apple Cider Vinegar!

raw cashews in red small bowl

What make it cheesy and creamy without dairy

Blending cashews with apple cider vinegar, onions, garlic, and a splash of water make for the creamiest cheese sauce EVER! If you are allergic to cashews or on a budget, sunflowers can be subbed for equal amount. However, the cashews offer a more neutral taste and the sunflowers will be a bit more overpowering.

What you’ll need

cashews, spinach, dry seasonings, artichokes, garlic, onion, pasta, and apple cider vinegar
  • Artichokes
  • Pasta
  • Fresh Spinach
  • Cashews
  • Onion
  • Garlic Cloves
  • Reserved Artichoke Water
  • Apple Cider Vinegar
  • Water

Seasonings You’ll need

dry seasonings in a small glass bowl

How to make Vegan Spinach Artichoke Pasta

Step One:

red onion and garlic on top of pot
for boiling
chopped artichokes in food processor
chopped artichokes

Cook pasta according to package instructions. (My suggestion is penne aka short over long linguine or spaghetti).

Chop the onion in half and separate half of the garlic. One half of the onion/galic will be boiled and the other half will be sautéed. Chop the sautéing onion into small pieces and shred half of the garlic cloves. Leave the other 3 garlic cloves for boiling whole and chop the boiling onions into large rough pieces.

Strain your artichokes (save the water!!) and chop into small pieces or pulse them in the food processor as I did to save time. (I wouldn’t use a blender to chop the artichokes, they’ll just turn into a paste).

Step Two:

red onion and garlic on a white plate
for sautéing
red onion, cashews, and garlic cloves in a pot of water

Sauté half of the onion and half of the garlic in a pan with 2 tsp of reserved artichoke water until fragrant or about 2-3 minutes.

While that is sautéing, boil the cashews, and the other half of the onion and garlic in a pot for about ten minutes or until soft.

Step Three:

shredded artichokes in a flass bowl
blended cashew cream cheese sauce

Add in the chopped artichokes to the onion/garlic sauté mixture and allow to cook for about 5-7 minutes.

Once the boiled ingredients have fully cooked strain all of the water except for about 1/3 a cup. Blend your cheese cream mixture to a thick consistency. Essentially when you turn it upside down it shouldn’t fall out.

Step Four:

cashew cream cheese sauce on top of artichoke sautéed
fresh spinach on top of creamy artichoke mixture
fully cooked and combined vegan spinach artichoke dip

To the artichoke sauté, add in the cream mixture along with the spinach and about 4 (or more) tablespoons of the reserved artichoke water. (very important for added flavour). Cook down for about 2-3 minutes before mixing in the pasta. Add salt to taste, Serve and enjoy!

How to store vegan spinach artichoke dip

This deliciously creamy pasta tastes better the longer it sits and marinates in the fridge! It can last for up to 5 days making it a great meal prep. When its time to re-heat, either pop it in the microwave or re-heat on the stove with a bit of water. This recipe can also be frozen and last for up to 2 weeks in the freezer.

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Be sure to check out these other delicious recipes you’ll love

Creamy Roasted Red Pepper Pasta

Vegan Pasta Salad (Gluten Free)

Raw Vegan Cashew Cheese

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Vegan Spinach Artichoke Pasta

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Serves: 3-4 People

This vegan spinach artichoke pasta has all the favour you love without the heaviness of sour cream or milk and is made with holistic plant based ingredients and perfect for meal prep or a weeknight recipe!

Ingredients

  • 2 Cups Pasta, measured dry, penne preferred
  • 1 Jar Artichokes hearts, save the water!
  • 3 bunches Spinach, can be fresh or frozen
  • 1 Onion, separated in 1/2 parts
  • 6 cloves Garlic, 1/2 grated, 1/2 whole
  • 1/3 Cup Reserved artichoke water
  • 1 Teaspoon Apple Cider Vinegar, for "sour" cheese taste
  • 1 Cup Cashews

Dry Seasonings

  • 3 Tablespoons Nutritional yeast, for "cheesy" flavour
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1/4 Teaspoon Black Pepper
  • 1 Teaspoon Italian Seasoning
  • Salt to taste

Method

  • 1)

    Cook pasta according to package instructions. (My suggestion is penne over linguine or spaghetti).

    Chop the onion in half and separate half of the garlic. One half of the onion will be boiled and the other half will be sautéed. Chop the sautéing onion into small pieces and shred half of the garlic cloves. Leave the other 3 garlic cloves for boiling as well.

    Strain your artichokes (save the water!!) and chop into small pieces or pulse them in the food processor as I did to save time. (I wouldn’t use a blender to chop the artichokes, they’ll just turn into a paste).

    red onion and garlic on top of boiling waterred onion, cashews, and garlic cloves in a pot of water

  • 2)

    Sauté half of the onion and half of the garlic cloves in a pan with 2 tsp of reserved artichoke water until fragrant or about 2-3 minutes. While that is sautéing, boil the cashews, and the other half of the onion and garlic in a pot for about ten minutes or until soft.

    red onion and garlic on a white plate

     

  • 3)

    Add in the chopped artichokes and the dry seasoning to the sauté mixture and allow to cook for about 5-7 minutes. Once the boiled ingredients have fully cooked strain all of the water except for about 1/3 a cup.

    Blend your cheese cream mixture to a thick consistency. Essentially when you turn it upside down it shouldn’t fall out.

    shredded artichokes in a flass bowlblended cashew cream cheese sauce

     

  • 4)

    Add in the cream cheese mixture along with the spinach and about 3-4 tablespoons of the reserved artichoke water. (very important for added flavour). Cook down for about 2-3 minutes before mixing in the pasta. Feel free to add more reserved artichoke water to thin if the sauce is too thick. Serve and enjoy!

    cashew cream cheese sauce on top of artichoke sautéedfresh spinach on top of creamy artichoke mixturefully cooked and combined vegan spinach artichoke dip

     

Notes

  • Be sure to reserve the water from the artichokes!! Do not through away that liquid gold. It’s loaded with flavour and will be reused into the recipe later on.
  • To save time and energy, I used a food process to chop the artichokes into small pieces. A blender is NOT recommended however because they will turn into a pasta. Make sure the artichokes are chopped into small pieces.
  • If you are on a budget or allergic to cashews or don’t have access, equal parts can be subbed for sunflower seeds. However, sunflowers seeds have a stronger more overbearing taste than neutral cashews.

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