Vegan Spinach Artichoke Bread

This vegan spinach and artichoke pull—apart bread is designed to bring all the cozy flavors of a classic party dip into an irresistible, shareable loaf. The creamy, cheesy texture combined with tender spinach and artichokes wrapped in soft, homemade dough makes it an ideal centerpiece for game day, potlucks, or any casual gathering where everyone can dig in with their hands.

I first made this for a spirited weekend watch party, and now it's the dish everyone asks me to bring whenever friends come over. It's just that good when fresh and warm from the oven.

Ingredients

• All—purpose flour: three cups plus extra for kneading gives structure and softness to the bread. Choose unbleached for better flavor and texture
• Instant yeast: two and a quarter teaspoons activates quickly for a light, airy crumb
• Granulated sugar: one tablespoon feeds the yeast and adds subtle sweetness
• Salt: one teaspoon balances flavors in the dough
• Warm water: one cup at about 110 degrees Fahrenheit to awaken the yeast without killing it
• Olive oil: two tablespoons adds moisture and a silky finish to the dough
• For the filling:
• Olive oil: one tablespoon provides a flavorful base for sautéing garlic and spinach
• Garlic: three cloves minced offers fragrant warmth and depth
• Fresh spinach: four cups roughly chopped packs fresh earthy flavor and color
• Canned artichoke hearts: one 14—ounce can drained and finely chopped bring tang and texture
• Vegan cream cheese: eight ounces gives the filling creamy richness opt for brands with good meltability
• Nutritional yeast: two tablespoons imparts a cheesy umami punch
• Fresh lemon juice: two tablespoons brightens and lifts the filling
• Salt: half a teaspoon enhances all flavors without overpowering
• Freshly ground black pepper: quarter teaspoon adds mild heat and complexity
• Vegan mozzarella shreds: half a cup melt into gooey pockets throughout the bread
• For assembly:
• Vegan buttery sticks: two tablespoons melted for brushing adds golden color and buttery aroma

Instructions

Prepare the Dough:

Combine the flour, yeast, sugar, and salt in a large bowl to evenly distribute ingredients. Gradually add warm water and olive oil, stirring until a shaggy dough forms. Transfer to a lightly floured surface and knead thoroughly for 8 to 10 minutes, working the dough until it becomes smooth and elastic. This kneading develops gluten for a tender yet sturdy texture. Place the dough in a lightly greased bowl, cover it, and set it in a warm spot for 60 to 90 minutes or until doubled in size, allowing the yeast to create air pockets that lighten the loaf.

Make the Filling:

Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant but not browned to avoid bitterness. Toss in chopped spinach and cook for 2 to 3 minutes until just wilted, preserving vibrant green color and nutrients. Stir in chopped artichoke hearts and cook an additional minute to evaporate excess moisture, ensuring the filling won’t make the bread soggy. Remove from heat and let the mixture cool slightly to avoid melting the vegan cream cheese in the next step. In a mixing bowl, combine the spinach—artichoke mixture with vegan cream cheese, nutritional yeast, lemon juice, salt, pepper, and mozzarella shreds. Mix thoroughly until fully blended and creamy.

Shape and Fill the Dough:

Punch down the risen dough to release excess air and turn it onto a lightly floured surface. Roll it out into a large rectangle approximately 12 by 18 inches. Spread the cooled filling evenly over the surface, leaving a half—inch border at the edges to prevent overflow while baking. Slice the dough into strips about 3 inches wide, then layer these strips and cut into squares, which ensures each piece is generously filled and portioned for easy pulling apart.

Arrange and Final Rise:

Grease a loaf pan or large round baking dish well to prevent sticking. Stand the filled dough pieces upright with the cut sides facing up, tightly stacking them to create pull—apart layers. Cover loosely and let rise again for 30 minutes until puffy, giving the bread its signature lightness and soft texture.

Bake the Bread:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Brush the top of the bread with melted vegan butter to encourage a golden crust and add richness. Bake for 35 to 40 minutes, watching carefully to prevent over—browning. If the top is coloring too fast, tent with foil to protect it. Once baked, allow the bread to cool for 10 minutes before serving so it pulls apart easily and the filling sets just right.

My favorite ingredient is the nutritional yeast. It adds that unmistakable cheesy flavor without dairy and ties the filling together beautifully. The first time I served this bread at a family game night, everyone was sneaking extra pieces and asking for the recipe. It turned a simple snack into a memorable shared experience.

Storage Tips

To keep your pull—apart bread fresh, store it wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to four days or freeze the bread after baking and cooling completely. When ready to eat from frozen, warm gently in the oven at 325 degrees Fahrenheit until heated through, preserving that fresh—baked texture.

Ingredient Substitutions

If you prefer a chewier bread, substitute bread flour for the all—purpose for added protein and gluten. For a lighter filling, blend silken tofu with lemon juice and salt instead of vegan cream cheese, creating a silky smooth texture that keeps it lower in fat. Swap the vegan mozzarella with shredded vegan parmesan for extra sharpness or smoked vegan cheese to introduce a smoky dimension.

Serving Suggestions

Serve warm alongside a vegan tomato basil soup or a crisp green salad to round out the meal. For added flair, sprinkle chopped fresh herbs like parsley or chives on top before serving. Adding sun—dried tomatoes, roasted red peppers, or pine nuts to the filling provides exciting variations that keep this recipe fresh and new every time you make it.

This pull—apart bread is perfect for sharing and adapts well to seasonal produce. Warm and fresh it turns any gathering into a cozy celebration.

Common Questions About Recipes

→ Why isn't my dough rising properly?

Ensure your yeast is fresh and the water temperature is around 110°F (43°C). Place the dough in a warm, draft-free environment to encourage rising.

→ How can I avoid a soggy center?

Drain spinach and artichokes thoroughly before mixing. Avoid overfilling and tent the bread with foil if the top browns too quickly.

→ Can I prepare the loaf in advance?

Yes, assemble and cover the loaf in the pan, refrigerating overnight. Bring to room temperature about an hour before baking.

→ Is freezing an option for leftovers?

Absolutely. Cool completely, wrap tightly, and freeze for up to two months. Reheat at 325°F (163°C) until warmed through.

→ What can I use if I don’t have a loaf pan?

Arrange pieces in a round cake or bundt pan for an interesting presentation. Adjust baking times accordingly.

→ How should leftovers be stored?

Wrap cooled leftovers well. Keep at room temperature for up to two days or refrigerate up to four days. Reheat gently before serving.