Mushroom Spinach Dip (Vegan Cashew Dip)

Published: Oct 17, 2019 · Modified: Mar 22, 2026 by Leanne

Mushroom Spinach Dip is thick and creamy with sautéed mushrooms, onions and spinach, lots of garlic and a hint of rosemary. It's all covered in a rich cashew cream that's dairy-free and vegan and sure to be a hit at your game day or holiday party!

Overhead view of Mushroom Spinach Dip in a black bowl surrounded by small bowls of chips and pretzels.

Want to save this recipe for later?

Enter your email address and I'll send it straight to your inbox. You'll also receive new recipes from me regularly!

What's the one item that's always on your grocery list?

For us, it's mushrooms. Okay, there are a few other staples on the list too. But I pick up mushrooms every time I go to the grocery store.

We go through A LOT of mushrooms. It's one of the veggies my husband enjoys eating and I love their versatility. They're great raw or cooked and go well in so many recipes.

And since we're quickly approaching the holiday season, I thought I would get started a little early and share this easy warm mushroom dip with you. It's rich and garlicky, and works as an appetizer for a dinner party or as a snack with some holiday cocktails.

This dip is also on the healthier side. It's made with one pound of cremini mushrooms and three cups of spinach! So, it's not only tasty but loaded with 'good-for-you' ingredients!

Close-up of whole cremini mushrooms in a grey bowl.

Ingredients
How to make this mushroom and spinach dip with cashews
How can you serve this creamy mushroom dip?
How long will this mushroom spinach dip last? How should it be stored?
Additional recipe tips

Ingredients

Cremini mushrooms
Cashews and cashew milk
Yellow onion
Spinach
Garlic
Balsamic vinegar
Coconut sugar
Fresh rosemary
Extra virgin olive oil
Salt

How to make this mushroom and spinach dip with cashews

Start by soaking your cashews in hot water for about 20-25 minutes. This will soften them a bit and make them easier to blend into a cream. While they're soaking you can get started on the rest of the dip.
Prep your mushrooms by gently rubbing the dirt off them with a paper towel. You can also wash them in cold water and pat them dry, but don't do this too far in advance as the mushrooms will discolour.
Slice your mushrooms into thick slices (about ½-inch thick). You should also take this time to slice your onion and mince or chop your garlic cloves.
Heat the oil in a large skillet. Add the mushrooms and onions and stir them around to get some oil on them. The skillet will be full, but don't worry, the mushrooms and onions will cook down. Cover and let cook for about 10-15 minutes, stirring occasionally, until the mushrooms and onions have softened. The mixture will be a bit watery.

Collage of 4 photos demonstrating how the mushroom filling is made for the mushroom spinach dip.

Stir in the garlic, vinegar, sugar and rosemary. Increase the heat and sauté the mixture for a few minutes, or until the garlic has softened and the liquid in the pan has burned off. Stir frequently and be careful not to burn the garlic.
Remove from heat, stir in the spinach and cover for a few minutes to let the spinach wilt.
Meanwhile, drain your cashews and add them to a blender with some cashew milk, garlic and salt. Blend on high until thick and creamy.
Once the spinach has wilted, add the cashew cream to the skillet and stir to combine. Serve and enjoy!

Overhead view of mushroom spinach filling and cashew cream in a cast iron skillet.

How can you serve this creamy mushroom dip?

This mushroom dip is best served warm. You can either serve it straight from the skillet or you can scoop it out into a bowl or serving dish.
We love it with tortilla chips, crackers and pretzels, but you can also serve it with warm pitas, veggie sticks or bread.
I've also enjoyed this dip for lunch on a slice of toast!

How long will this mushroom spinach dip last? How should it be stored?

This mushroom spinach dip is best served warm, so I highly recommend serving it immediately.
If you have some leftover, you can store it in an airtight container in the fridge and enjoy it within a day or two. If a little liquid forms on the top of the dip, which often happens with homemade cashew dips, just give it a stir.
This dip doesn't have the same texture when re-heated so any leftovers are best enjoyed cold.

Overhead view of mushroom spinach dip in a cast iron skillet with a wooden spoon inserted into it.

Additional recipe tips

If you don't have cremini mushrooms, you can use white mushrooms instead.
This dip is thick and chunky. If you prefer it less chunky, you can chop your mushrooms and onions into smaller pieces. You can also use more cashew milk to thin out the cashew cream.
I went a little heavy on the garlic in this dip, but if it's too strong for you, just leave out a clove or two.
If you don't have fresh rosemary, you can substitute dried rosemary. Just reduce the amount to one-third as dried herbs are usually more potent than fresh.
This recipe makes about three cups of dip and should serve about six people. So, if you're making it for fewer people, you may wish to half the recipe.
To keep this recipe vegan, make sure your balsamic vinegar is vegan. Some have added ingredients such as caramel and gelatin.