These Vegan Spinach Dip Breadsticks are a deliciously creamy, plant-powered appetizer that’s perfect for any occasion.
Packed with fiber-rich spinach, sweet corn, and protein from cashews, they deliver wholesome nutrition without sacrificing flavor.
Light yet satisfying, they are low in saturated fat, quick to prepare, and versatile enough for weeknight snacks, party platters, or meal prep.
A simple way to enjoy a healthy, indulgent treat.
Creamy Vegan Spinach Dip Breadsticks
Equipment
- 1 Skillet (medium, for cooking veggies and sauce)
- 1 Blender (for creamy cashew mixture)
- 1 Baking Sheet (for breadsticks)
- 1 Spatula (for mixing)
- 1 Measuring Cups & Spoons
Ingredients
- 1 tsp olive oil
- ½ cup onion chopped
- 6 cloves garlic finely chopped
- 6 –8 oz spinach fresh or frozen
- ½ cup corn frozen or fresh
- ¼ tsp red pepper flakes
- ¼ tsp salt
- ¼ cup cashews soaked 15 minutes
- 1 ⅓ cup unsweetened plant milk or water
- 4 tsp tapioca starch
- 1 tbsp all-purpose flour or rice flour for gluten-free
- 1 tsp lemon or lime juice
- 1 tsp apple cider vinegar or white vinegar
- 1 tsp extra virgin olive oil
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- 1 tsp miso paste or 1 tbsp nutritional yeast for cheesier flavor
- Dash of black pepper
- 1 tbsp fresh dill or 1 tsp dried
- 1 tbsp chives or parsley or both or ½ tsp dried parsley
- 1 batch pizza dough or 2 sheets puff pastry thawed
Instructions
- Prepare Your Skillet and Sauté Aromatics: Heat 1 teaspoon of olive oil in a medium-sized skillet over medium heat. Once the oil is warm, add the chopped onion and finely minced garlic. Sauté gently for about 4 minutes, stirring occasionally, until the onions become translucent and the garlic releases a fragrant aroma. This forms the flavor base for the creamy spinach dip.
- Add Spinach, Corn, and Seasonings: Add the chopped or frozen spinach and ½ cup of corn to the skillet. Sprinkle in ¼ teaspoon of red pepper flakes and ¼ teaspoon of salt. Stir well to combine and cook for an additional 4–6 minutes. If using frozen spinach, cook directly from frozen until heated through. Fresh spinach will cook slightly faster. This step softens the vegetables while allowing the spices to infuse their flavor.
- Blend Cashews into Creamy Base: While the vegetables are cooking, prepare the creamy cashew mixture. In a blender, combine ¼ cup soaked cashews, 1 ⅓ cups non-dairy milk (or water), 4 teaspoons tapioca starch, 1 tablespoon flour (or rice flour for gluten-free), 1 teaspoon lemon or lime juice, 1 teaspoon apple cider vinegar, 1 teaspoon olive oil, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon salt, 1 teaspoon miso paste (or 1 tablespoon nutritional yeast), and a dash of black pepper. Blend on high speed until completely smooth, creating a rich, creamy sauce. For a thicker consistency, use ½ cup cashews and 1 teaspoon tapioca starch.
- Combine Cashew Cream with Vegetables: Pour the blended cashew mixture into the skillet with the cooked spinach and corn. Stir thoroughly to combine, ensuring every piece of vegetable is coated in the creamy sauce. Sprinkle in 1 tablespoon fresh dill and 1 tablespoon chives or parsley (or ½ teaspoon dried parsley). Adjust seasoning to taste, adding more salt, pepper, or lemon juice if needed.
- Thicken the Dip: Place the skillet over medium heat and bring the mixture to a gentle boil, stirring continuously. Allow it to cook for 1–2 minutes until it thickens slightly. This step ensures the dip will spread easily on the breadsticks without being too runny, while intensifying the flavors.
- Prepare the Pizza Dough or Puff Pastry: While the dip thickens, preheat your oven to 425°F (220°C). Roll out your pizza dough on a lightly floured surface into a rectangle roughly 12×8 inches, or prepare two thawed puff pastry sheets according to the package instructions.Ensure the dough or pastry is evenly rolled to allow uniform baking.
- Spread the Dip Over the Dough: Once the dip has cooled slightly (warm or room temperature, not hot), spread it evenly over the prepared pizza dough or puff pastry,leaving a small border around the edges to prevent overflow during baking. Optional: add sliced jalapeños, thinly sliced vegetables, or vegan sausage on top for extra flavor and texture.
- Bake the Breadsticks: Transfer the prepared sheet to a baking tray lined with parchment paper. Place in the preheated oven and bake for 17 minutes, or until the edges of the dough are golden brown and the topping is slightly bubbly. Keep a close eye on it during the last few minutes to avoid over-browning.
- Rest and Slice: Remove the breadsticks from the oven and let them cool for 30–60 seconds. This brief resting period allows the dip to firm up slightly and makes slicing easier. Using a sharp knife or pizza cutter, slice the baked dough into individual breadsticks.
- Serve and Enjoy: Arrange the breadsticks on a serving platter and, if desired, sprinkle a little vegan parmesan or fresh herbs on top for garnish. Serve warm as a snack, appetizer, or alongside a meal. These breadsticks are best enjoyed fresh but can also be reheated for later consumption.
Notes
- Ingredient Variations: You can swap spinach for baby kale, chard, or other leafy greens. Corn can be replaced with peas or cooked beans for different textures.
- Nut-Free Option: Substitute cashews with macadamia nuts, silken tofu, pumpkin seeds, or even boiled cauliflower to keep the creamy texture without nuts.
- Gluten-Free Option: Serve the dip with raw or roasted vegetables if avoiding gluten, or use a store-bought gluten-free pizza crust or flatbread.
- Soy-Free Option: Omit the miso if you want a completely soy-free version; nutritional yeast will still provide a rich, cheesy flavor.
- Spice Level: Adjust red pepper flakes or add diced jalapeños to make the dip more or less spicy, depending on your preference.
Chef’s Secrets For Creamy Perfection
The key to a perfectly creamy dip is blending the cashews thoroughly with the liquid base until completely smooth—no gritty bits should remain.
For extra richness, slightly increase the cashew quantity or reduce the liquid.
When spreading the dip on dough, allow it to cool to warm rather than hot; this prevents the puff pastry or pizza dough from becoming soggy.
Adding fresh herbs at the end rather than cooking them preserves their bright, aromatic flavor.
Finally, a quick sprinkle of vegan parmesan or a few extra herbs after baking elevates both flavor and presentation.
Serving Suggestions For Maximum Appeal
These breadsticks shine best served warm straight from the oven.
Pair them with a crisp green salad, roasted vegetables, or a side of roasted cherry tomatoes for a colorful, balanced meal.
They also work wonderfully as part of a party platter alongside vegan dips such as hummus or roasted red pepper spread.
For a brunch option, slice them into smaller pieces and serve with a tangy dipping sauce like cashew ranch or garlic-infused olive oil.
Their versatility makes them ideal for casual snacks, meal prep, or entertaining.
Storage Tips To Keep Fresh
To maintain freshness, allow the breadsticks to cool completely before storing.
Place in an airtight container and refrigerate for up to 3–4 days. Reheat in a preheated oven at 350°F (175°C) for 5–7 minutes to restore their crispiness.
The spinach dip can be stored separately in a sealed container for up to 5 days.
For longer storage, freeze the baked breadsticks for up to 2 months; thaw overnight in the refrigerator and reheat gently in the oven for best results.
Avoid microwaving to prevent sogginess.
Frequently Asked Questions
1. Can I make this breadstick recipe nut-free?
Yes! You can substitute cashews with silken tofu, pumpkin seeds, macadamia nuts, or even boiled cauliflower.
The texture will remain creamy, and you can adjust seasoning to maintain flavor.
2. Can I use fresh spinach instead of frozen?
Absolutely. Fresh spinach cooks faster, so sauté for only 2–3 minutes until wilted. You may need to slightly adjust the liquid in the cashew cream for consistency.
3. Is this recipe gluten-free?
It can be. Use a gluten-free pizza crust or flatbread instead of regular dough, or serve the spinach dip as a standalone appetizer with vegetables or gluten-free crackers.
4. How can I make this recipe spicier or milder?
Adjust the ¼ teaspoon of red pepper flakes or add sliced jalapeños for more heat. To reduce spiciness, simply omit the flakes or use a milder chili powder.
5. Can I prepare this ahead of time?
Yes! You can make the spinach dip a day in advance and store it in the refrigerator. Spread on dough just before baking.
Baked breadsticks can also be reheated and served for up to 3–4 days. Freezing is also an option for longer storage.
