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This Healthy Vegan Kale Artichoke Dip is like a cooler older sister to your standard spinach artichoke dip.
I don’t know if it’s just my family, but something about fall/winter season always means there will likely be spinach artichoke dip on the table. Of course, since going vegan myself, I’ve experimented with ways to veganize the recipe, and while I was at it, I made some healthy ingredient swaps. This year, I wanted to revive an old recipe from my Instagram page in 2017 but alas, I had no spinach in the fridge, only kale.
And so, the idea to create a Healthy Vegan Kale Artichoke Dip was born. This recipe is, as the name suggests, vegan and very healthy, with no added oils. What I realized while typing the recipe up this year, is that it’s accidentally keto, and paleo friendly too! Long story short, this dip makes for an amazing snack or side dish to serve at parties or when entertaining because it’s A) delicious and B) great for a variety of eaters.
This Healthy Vegan Kale Artichoke Dip is made with a handful of simple ingredients like baby kale, artichoke, cashews and nutritional yeast. I’ll also include a higher protein option in the recipe notes below.
It’s hard to believe just how friendly this recipe is for so many kinds of eaters! It’s vegan, gluten-free, oil free, refined sugar free, keto and paleo friendly. The recipe can be meal prepped and baked when ready to eat, and leftovers store really well in the freezer. In other words, batch prep if you’d like ????
While traditional spinach artichoke dip is made with dairy on dairy (usually heavy cream and various kinds of cheeses), this version is 100% dairy free. This not only makes for a dip that’s easier to digest for most people, but also makes it the perfect recipe for anyone with allergies to dairy.
Artichokes → are really, very, super, extremely rich in fiber. The fibrious texture totally gives it away! But did you know it’s actually rich in protein too? On top of fiber and protein, artichokes are a prebiotic and rich in antioxidants.
The spinach in the dip is not necessarily the most flavourful component, but it’s an amazing opportunity to sneak greens in. Oh, and it adds a gorgeous touch of colour to the dip. I used baby kale, but you could use most dark leafy greens. Some other options I considered were collard greens and chard. I even considered using broccoli, but we’ll save that experiment for another time.
Cashews → are wonderfully creamy and rich, and when paired with spices, nutritional yeast and a squeeze of lemon, create a cheese-less cheezy flavour. Using cashews as our base in the recipe also serves as our source of healthy fats.
Nutritional yeast → adds an unexpected punch of plant protein. Just one serving of nutritional yeast can add about 8 grams of protein to your diet. As an added bonus, it’s a source of B12, too!
secrets to success
When making this Healthy Vegan Kale Artichoke Dip, it’s important that you use raw cashews, and that you soak them well. This will make it easier to blend and give you the creamiest, dreamiest result. Trust me when I say it’s worth it to soak your cashews the night before, but if you’re really short on time, you can also soften them by giving them a quick boil over the stove.
Speaking of texture, I highly recommend using a high power blender with a tamper for the smoothest result. You may be able to achieve a smooth texture using just a hand blender or food processor, but a high power blender usually works best and takes the least amount of effort.
My personal preference is to use canned artichoke hearts, however if you’d prefer to use fresh artichoke, be sure to prepare it adequately beforehand. Whether using canned or fresh artichoke, make sure you give the chunks a rough chop and be sure to add to the blender last.
To bake or not to bake? Well, it’s really up to you but I personally find that artichoke dip is best served warm. I like to top with a healthy sprinkle of nutritional yeast and cracked black pepper, and pop into the oven for 15 minutes or so before enjoying. If you want to make it extra delicious, consider topping with some shredded vegan cheese before baking in the oven.
If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too!
Rinse soaked cashews and drain. Add to a high speed blender with non-dairy milk, garlic, onion powder, arrowroot powder, lemon juice and nutritional yeast. Blend until completely smooth, adding additional water or non-dairy milk if needed and use a tamper to help blend.
Add artichoke hearts and baby kale, and pulse until broken down but not completely smooth. Give mixture a taste and add salt and pepper to taste.
Transfer mixture to an oven safe baking dish, sprinkle with additional nutritional yeast on top or vegan cheese and bake at 425F for 15-20 minutes.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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