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    Home » Vegan Dips

    Vegan Artichoke Dip

    Published: Dec 9, 2022 Updated: Dec 9, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Artichoke Dip

    This creamy vegan artichoke dip makes the perfect party dip! It’s tangy, cheesy, loaded with flavor and quick and easy to make.

    Vegan artichoke dip in a black bowl surrounded by crackers.

    This vegan artichoke dip makes the perfect dip for holiday parties. We absolutely love our baked vegan spinach artichoke dip but that one is a little more time intensive.

    This easy artichoke dip is ready to serve in 15 minutes!

    It’s amazing served with chips or crackers or veggies for dipping and it’s always a crowd pleaser.

    You’ll also love our baked vegan spinach dip and our roasted garlic hummus.

    Recipe Ingredients:

    Ingredients for vegan artichoke dip.

    Ingredient Notes

    • Raw cashews – are blended up with other ingredients to make cashew sour cream and this forms the base of our recipe. We didn’t soak our cashews first but we do have a Vitamix. So if you have a high powered blender then there is not really a strong requirement to soak them first. However, if you don’t have a powerful blender then it would be best to soak them. Place them into a bowl, pour over boiling water from the kettle and then leave them to soak for 15 minutes. Then drain and rinse.
    • Artichokes – we used one 14-ounce can of artichokes and this worked great for this recipe.
    • Vegan mayonnaise – should ideally be a thick and creamy vegan mayo.
    Vegan artichoke dip in a black bowl.

    Step By Step Instructions

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add raw cashews, water, lemon juice, white vinegar, nutritional yeast flakes and sea salt to your blender and blend until smooth. Set aside.
    Cashew sour cream ingredients added to blender and blended.
    • Heat a skillet over medium heat.
    • Add olive oil, artichokes, crushed garlic and fresh rosemary and sauté, breaking up the artichokes as they cook and soften.
    Artichokes, olive oil, garlic and rosemary added to a skillet and sautéed.
    • Once the artichokes are soft, remove the fresh rosemary stalks. Don’t worry about removing the little pieces of fresh rosemary, just the two hard stalks.
    Removing rosemary from pan.
    • To a mixing bowl, add the cashew sour cream, vegan mayonnaise, onion powder, sea salt and ground black pepper and mix well to combine.
    Cashew sour cream, vegan mayonnaise, onion powder, sea salt and ground black pepper added to mixing bowl and mixed.
    • Add the cooked artichokes and gently fold them in.
    Cooked artichokes added to bowl and mixed into a dip.
    • Your dip is ready to serve.
    Creamy dip in a glass mixing bowl.

    Success Tips

    Cashew sour cream. The base of this recipe is a cashew sour cream made in the blender. If your blender has a very wide base then it will be better to double the recipe, as it can be difficult to blend since we are only making around 1 cup of cashew sour cream. The smaller volume can cause wide base blenders to struggle as there is not enough volume for the blades to gain traction. If you have a regular tall blender then this is not an issue.

    Serving vegan artichoke dip. This is a great dip to serve with chips or crackers, tortilla chips, crostinis, rice crackers or raw veggies like carrot or celery sticks or cucumber slices. It’s also great with toasted slices of ciabatta or baguette.

    Vegan artichoke dip with crackers.

    Storing Instructions

    Store it in the fridge in a covered container and enjoy within 5 days. You can also freeze it for up to 3 months. Thaw overnight in the fridge.

    Artichoke dip on a cracker.

    More Delicious Vegan Dips

    • Cashew queso in a black bowl with tortilla chips.
      Cashew Queso
    • Vegan buffalo chicken dip with green onions in a white dish.
      Vegan Buffalo Chicken Dip
    • Vegan French onion dip in a bowl with fresh parsley.
      Vegan French Onion Dip
    • Eggplant dip in a black bowl.
      Vegan Eggplant Dip

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan artichoke dip in a black bowl.

    Vegan Artichoke Dip

    This creamy vegan artichoke dip makes the perfect party dip! It's tangy, cheesy, loaded with flavor and quick and easy to make.
    5 from 6 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: American
    Diet: Vegan
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 8
    Calories: 239kcal
    Author: Alison Andrews

    Ingredients

    Cashew Sour Cream:

    • 1 cup Raw Cashews (150g)
    • ⅓ cup Water (80ml)
    • 1 Tablespoon Lemon Juice Freshly Squeezed
    • 1 teaspoon Distilled White Vinegar
    • 1 Tablespoon Nutritional Yeast Flakes
    • ¼ teaspoon Salt

    Artichokes:

    • 2 Tablespoons Olive Oil
    • 1 (14-ounce) Can Artichokes Drained and Quartered
    • 2 Cloves Garlic Crushed
    • 2 Sprigs Fresh Rosemary

    Assembling:

    • ½ cup Vegan Mayonnaise (120g)
    • ¼ teaspoon Onion Powder
    • ¼ teaspoon Sea Salt
    • ¼ teaspoon Ground Black Pepper

    Serving:

    • Fresh Chopped Parsley
    • Ground Black Pepper
    Prevent your screen from going dark

    Instructions

    • Add raw cashews, water, lemon juice, white vinegar, nutritional yeast flakes and sea salt to your blender and blend until smooth. Set aside.
    • Heat a skillet over medium heat. Add olive oil, artichokes, crushed garlic and fresh rosemary and sauté, breaking up the artichokes as they cook and soften.
    • Once the artichokes are soft, remove the fresh rosemary stalks. Don't worry about removing the little pieces of fresh rosemary, just the two hard stalks.
    • To a mixing bowl, add the cashew sour cream, vegan mayonnaise, onion powder, sea salt and ground black pepper and mix well to combine.
    • Add the cooked artichokes and gently fold them in.
    • Transfer to a serving bowl and top with fresh chopped parsley and ground black pepper. Serve with chips, crackers or raw veggies for dipping.

    Notes

    1. Raw cashews – we didn’t soak our cashews first but we have a Vitamix. So if you have a high powered blender then there is not really a strong requirement to soak them first. However, if you don’t have a powerful blender then it would be best to soak them. Place them into a bowl, pour over boiling water from the kettle and then leave them to soak for 15 minutes. Then drain and rinse.
    2. Artichokes – we used one 14-ounce can of artichokes (drained) and this worked great for this recipe.
    3. Blending. If your blender has a very wide base then it will be better to double the whole recipe, as it can be difficult to blend since we are only making around 1 cup of cashew sour cream. The smaller volume can cause wide base blenders to struggle as there is not enough volume for the blades to gain traction. If you have a regular tall blender then this is not an issue.
    4. Storing: Store it in the fridge in a covered container and enjoy within 5 days.
    5. Freezing: You can also freeze it for up to 3 months. Thaw overnight in the fridge.

    Nutrition

    Serving: 1Serve | Calories: 239kcal | Carbohydrates: 12g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 275mg | Potassium: 315mg | Fiber: 3g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Gail says

      April 20, 2024 at 8:19 pm

      I just made this to serve an hors d’oerves before my Passover Seder, delicious but I may up the garlic and the nutritional yeast next time. I did add some dried mustard and smoked paprika to up the cheesiness.

      Reply
    2. Miranda says

      January 01, 2024 at 2:56 am

      I made this for New Years Eve and it was delicious! I used a few extra garlic cloves because garlic is my favorite food group 😉 and I also topped it with some vegan mozzarella shreds and baked it for 25 minutes at 350 degrees. It was a HIT! I will definitely be making this again!!!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        January 02, 2024 at 1:55 pm

        Oh my, that sounds so good! We too, love the garlic food group. 🙂 Thanks for sharing and for your great review Marinda!

        Reply
    3. Marguerite Holloway says

      July 15, 2023 at 4:58 pm

      Just made this and boy what a hit!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 17, 2023 at 12:16 pm

        So glad you enjoyed the recipe!

        Reply
    4. Anna says

      December 21, 2022 at 12:58 pm

      Just the recipe I love. Easy yet the final result is delicious and nutritious as well. Just what one needs for all the holiday guests.5 stars

      Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    5 from 6 votes (3 ratings without comment)

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