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.
Servings: 8
Calories: 239kcal
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
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
- 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.
- Artichokes - we used one 14-ounce can of artichokes (drained) and this worked great for this recipe.
- 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.
- Storing: Store it in the fridge in a covered container and enjoy within 5 days.
- 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