top of page
CREAMY ARTICHOKE DIP
This plant-based artichoke dip is creamy and tangy, boosting a cheesy-like flavor equal to the classic. If you prefer a greener version, add one cup of wilted spinach. The excess liquid from the spinach offsets and keeps the dip ooey-gooey creamy and delicious.
INGREDIENTS
CREAMY ARTICHOKE DIP
1-12 oz/340 g jar of marinated artichoke hearts, drained and chopped
½ cup/125ml cashew cheese (Recipe below)
1 cup/250 ml plant-based mayonnaise
2 cloves garlic, crushed
1 tbsp/15 ml fresh lemon juice
1 tbsp fresh parsley, chopped
Juice of 1 lemon
Salt and pepper, to taste
CASHEW CHEESE
Makes ½ cup
½ cup/125 g raw cashews, soaked
1/2 tbsp/7 ml lemon juice
1 clove garlic
1 tbsp/15 ml Nutritional Yeast flakes
Salt and pepper, to taste
1-2 tbsp/15-30 ml water
METHOD
CREAMY ARTICHOKE DIP
Preheat oven to 350°F/176°C Mix all ingredients in an oven-proof bowl and place in the oven for 15 minutes until heated through. Serve with pita chips, crackers, or toasted baguette slices.
CASHEW CHEESE
Soak the raw cashews in a small bowl with enough water to cover the nuts. Soak for
30 minutes or more.
Drain and add soaked cashews, lemon juice, garlic, salt, and pepper to a food processor bowl. Pulse to combine. Add water 1 tbsp at a time until smooth.
bottom of page