Vegan Kale Artichoke Dip (keto, paleo, gluten-free, oil free)
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This healthier version of Kale Artichoke Dip is dairy free, gluten free and has a dreamy, creamy texture and cheesy flavor that even non-vegans will love. The perfect healthy vegan game day appetizer!
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. Since going vegan, though, I fell in love with this more sophisticated and definitely healthier version of the classic dip. Instead of spinach, I filled this cashew-based appetizer with kale. It has the same rich, hearty texture as the original, but a lighter flavor and good-for-you ingredients.
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.
Why You’ll Love This Vegan Artichoke Dip
- 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.
- You can prep the dip ahead of time and cook it just before serving.
- 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!
This Healthy Vegan Kale Artichoke Dip is made with a handful of simple ingredients:
- Baby kale. If you’re a fan of the traditional dip, you can certainly use spinach.
- Artichoke hearts. I like to use canned artichoke hearts. However if you’d prefer to use fresh artichoke, be sure to cut and trim the vegetable well so there are no spikes or chokes in your dip. Whether using canned or fresh artichoke, roughly chop them and be sure to add to the blender last.
- Cashews. Soaked cashews blend into a light, fluffy and silky-smooth texture perfect for dipping.
- Nutritional yeast. The secret to dairy-free cheesy goodness!
- Onion powder and garlic. To add to the savory flavor of the dip.
- Arrowroot powder. This is a great gluten free thickener. You can also use cornstarch.
- Lemon juice. For added brightness.
- Plant-based milk. I like unsweetened almond, but any vegan milk works!
Tips for Success
Here are a few key tricks to perfect artichoke dip:
- 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.
Should I Bake Creamy Artichoke Dip?
It’s really up to you but I personally love serving artichoke 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 like a chilled or room-temp dip, then go for it! The texture may not be as soft and gooey when cold though.
Can I Freeze Kale Artichoke Dip?
yes! This dip freezes beautifully. Just keep it in an airtight container in the freezer for up to three months. When you’re ready to serve, you can bake it directly from frozen. Just add a few minutes to the cook time.
More Vegan Appetizer Recipes
Add these other chips and dips to your gluten-free and vegan appetizer spread:
- Gut Healthy Miso Sweet Potato Dip
- Crispy Lotus Root Chips (to dunk into your dip!)
- Spicy Miso Kale Chips
- Vegan Gluten Free Cheez Its
If you try this vegan kale artichoke dip recipe, 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!
Healthy Vegan Kale Artichoke Dip (keto, paleo, gluten-free, oil free)
- 1 cup raw cashews soaked overnight, or at least 4 hours at room temp
- 1 cup non-dairy milk of choice I used almond milk
- 3 cloves raw garlic or 4 cloves roasted if you prefer
- 1 tsp onion powder/granules
- 1 tsp arrowroot powder or use cornstarch
- juice of 1/2 a lemon
- 1/4-1/3 cup nutritional yeast flakes
- 3 cups baby kale or spinach
- 1 14 oz can of artichoke hearts in water
- salt and pepper to taste
- Preheat oven to 425F while you prep your dip.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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