The Best Vegan Artichoke Dip (Dairy-Free & Oil-Free)
This healthier Vegan Artichoke Dip is dairy-free, and gluten-free, and has a dreamy, creamy texture and cheesy flavor that even non-vegans will love. A perfect, crowd-pleasing appetizer for game days and more!
Servings: 8 -10 servings
Ingredients
- 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
Instructions
- 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.
Notes
Secrets to Success
- When making this 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.
- I personally love serving artichoke warm. I like to top with a healthy sprinkle of nutritional yeast or vegan parmesan cheese 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 temperature dip, then go for it! The texture may not be as soft and gooey when cold though.
- To make a vegan spinach artichoke dip recipe instead of kale, substitute fresh spinach (or frozen spinach) instead of the kale.
- Serve with tortilla chips, vegan crackers, or raw veggies like celery sticks, bell peppers, or carrots.