Vegan Artichoke Dip

This vegan artichoke dip is what you need for your next get-together. It’s creamy and flavorful, and completely plant-based! I created this recipe to use mostly easy-to-find vegan dairy alternatives, all without nutritional yeast.

Prep Time10

Cook Time35

Total Time45

Skill: beginner

Servings:

Calories: 293kcal

Ingredients

3 cans artichoke hearts, drained and chopped
1 tbsp olive oil
3 garlic cloves, minced
1 cups raw unsalted cashews
0.25 cups vegan sour cream
8 oz vegan cream cheese
6 oz vegan cashew cheese
1 tsp salt
0.33 cups milk, for thinning
4 oz vegan Parmesan, divided into thirds

Instructions

In a small bowl, soak the cashews in hot water for 5 minutes. Preheat the oven to 400 degrees.
In a small saucepan, cook minced garlic in the oil over medium heat until just brown and fragrant. Stir in the drained artichokes. Cook for another minute and turn off the heat. Reserve half.
In a high-speed blender, blend the soaked cashews, sour cream, cream cheese, cashew cheese, and salt. Slowly pour in the milk to thin slightly. Add half of the garlic and artichoke hearts mixture and a third of the parmesan.
Pulse a few times to incorporate and chop into a slightly smoother mixture.
Pour the dip into an oven-safe dish, and stir in the remaining artichoke and garlic mixture and another third of the parmesan.
Top the dip with the final third of shredded parmesan and bake for 25-35 minutes. Place under the broiler for the last 3-5 to melt the top layer of cheese.
Serve right out of the oven with your favorite chip and enjoy!

Nutrition