Artichoke Dip (Vegan)
Beverages
Ingredients:
Cashew Cream
- 240 g (1 cup) raw cashews, soaked 4 hours or boiled 15 min, drained
- 180 ml (¾ cup) vegetable broth
- 3 tbsp nutritional yeast
- 15 ml (1 tbsp) lemon juice
- 1 tsp onion powder
- ¼ tsp smoked paprika
- salt and pepper to taste
Dip
- 800 g (2 cans / 14 oz each) artichoke hearts in water, drained and roughly chopped
- 60 g (2 cups) fresh baby spinach, roughly chopped
- 3 garlic cloves, minced
- 15 ml (1 tbsp) olive oil
Topping
- 30 g (¼ cup) breadcrumbs (optional), for topping
- Smoked paprika, for dusting
Equipments:
Features:
20 minutes or less
Refined Sugar-Free
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Raw
Nutrition:
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Instructions:
- Soak or Boil the Cashews
If you haven’t done so already, soak the raw cashews in cold water for at least 4 hours (or overnight). For a quick method, cover with boiling water and simmer for 15 minutes until tender. Drain and rinse. Soft cashews are essential for a silky, creamy dip. - Preheat the Oven
Preheat your oven to 190°C (375°F). Lightly grease a small to medium oven-safe baking dish (about 20 cm / 8 inches) with olive oil or cooking spray. - Make the Cashew Cream
Add the drained cashews, vegetable broth, nutritional yeast, lemon juice, onion powder, salt, black pepper, and smoked paprika to a high-speed blender. Blend on high for 1–2 minutes until completely smooth and creamy with no gritty texture. Taste and adjust seasoning. - Cook the Garlic and Spinach
Heat 1 tbsp olive oil in a skillet over medium heat. Add the minced garlic and cook for 1–2 minutes until fragrant and just golden — don’t let it burn. Add the chopped spinach and cook for 2–3 minutes, stirring, until fully wilted and any moisture has evaporated. Remove from heat. - Combine
In a large bowl, combine the chopped artichoke hearts, the cashew cream, and the sautéed garlic and spinach. Stir well until everything is evenly coated and distributed. Taste and adjust salt and lemon juice as needed. - Fill the Baking Dish
Transfer the mixture into the prepared baking dish and spread evenly. If using, scatter the breadcrumbs over the top and dust with a little extra smoked paprika. Drizzle with a thin thread of olive oil. - Bake
Bake uncovered for 22–26 minutes until the dip is bubbling at the edges and the top is lightly golden. If you used breadcrumbs, they should be toasted and golden. For extra color, switch to broil for the last 2–3 minutes — watch closely. - Rest and Serve
Remove from the oven and let rest for 5 minutes before serving — it will be very hot straight from the oven. Serve directly from the baking dish with toasted pita, crusty bread, crackers, or crudités.
Artichoke hearts in water are the star. Use canned in water, not marinated in oil — marinated artichokes overpower the cashew cream with their own seasoning. Drain and roughly chop so you get chunky pieces in every bite rather than mush.
Raw cashews completely replace the cream cheese, sour cream, and mayo found in traditional artichoke dip. Soaked and blended they produce a silky, neutral-flavored cream that takes on all the surrounding seasonings beautifully. Properly softened cashews are non-negotiable — under-soaked cashews remain gritty no matter how long you blend.
Nutritional yeast provides the cheesy, savory, umami flavor that makes this taste like a proper dip rather than a health food substitute. 3 tablespoons is the minimum — increase to 4 for a stronger cheese flavor.
Baby spinach adds color, nutrients, and a subtle earthiness. Wilting it fully and pressing out the moisture before adding to the mix is critical — watery spinach makes a loose, watery dip.
Smoked paprika adds a subtle smokiness that gives the dip depth and makes it taste more complex than the ingredient list suggests.
Vegetable broth is used in the cashew cream instead of water — it adds a background savory flavor that water alone doesn’t provide.
Lemon juice provides the acidity that mimics the tang of sour cream and cream cheese in the original. Without it the cashew cream tastes flat and one-dimensional.
Make-Ahead: Assemble up to 24 hours ahead, cover, and refrigerate unbaked. Bake straight from the fridge adding 5–8 extra minutes. Flavors actually improve overnight.
Miso Umami: Stir 1 tbsp white miso paste into the cashew cream for extra depth.
No Cashews: Use 340 g silken tofu blended with the same seasonings for a lighter soy-based version.
Notes: Drain and pat artichoke hearts dry thoroughly — excess moisture is the main cause of a watery dip. Canned artichokes in water (not marinated in oil) give the cleanest, most neutral flavor. Soft cashews are essential for a silky cream — under-soaked cashews will leave a gritty texture.
Spicy: Add ½ tsp chili flakes to the filling.
Storage: Refrigerate up to 4 days. Reheat in a 175°C (350°F) oven for 10–15 minutes, or microwave in 60-second intervals stirring between each. Stir in a splash of vegetable broth if it thickens. Not recommended for freezing.
Stretchier Texture: Mix in ¼ cup vegan mozzarella shreds before baking.
Artichoke Dip (Vegan)
Ingredients:
Cashew Cream
- 240 g (1 cup) raw cashews, soaked 4 hours or boiled 15 min, drained
- 180 ml (¾ cup) vegetable broth
- 3 tbsp nutritional yeast
- 15 ml (1 tbsp) lemon juice
- 1 tsp onion powder
- ¼ tsp smoked paprika
- salt and pepper to taste
Dip
- 800 g (2 cans / 14 oz each) artichoke hearts in water, drained and roughly chopped
- 60 g (2 cups) fresh baby spinach, roughly chopped
- 3 garlic cloves, minced
- 15 ml (1 tbsp) olive oil
Topping
- 30 g (¼ cup) breadcrumbs (optional), for topping
- Smoked paprika, for dusting
Equipments:
Features:
Instructions:
- Soak or Boil the Cashews
If you haven’t done so already, soak the raw cashews in cold water for at least 4 hours (or overnight). For a quick method, cover with boiling water and simmer for 15 minutes until tender. Drain and rinse. Soft cashews are essential for a silky, creamy dip. - Preheat the Oven
Preheat your oven to 190°C (375°F). Lightly grease a small to medium oven-safe baking dish (about 20 cm / 8 inches) with olive oil or cooking spray. - Make the Cashew Cream
Add the drained cashews, vegetable broth, nutritional yeast, lemon juice, onion powder, salt, black pepper, and smoked paprika to a high-speed blender. Blend on high for 1–2 minutes until completely smooth and creamy with no gritty texture. Taste and adjust seasoning. - Cook the Garlic and Spinach
Heat 1 tbsp olive oil in a skillet over medium heat. Add the minced garlic and cook for 1–2 minutes until fragrant and just golden — don’t let it burn. Add the chopped spinach and cook for 2–3 minutes, stirring, until fully wilted and any moisture has evaporated. Remove from heat. - Combine
In a large bowl, combine the chopped artichoke hearts, the cashew cream, and the sautéed garlic and spinach. Stir well until everything is evenly coated and distributed. Taste and adjust salt and lemon juice as needed. - Fill the Baking Dish
Transfer the mixture into the prepared baking dish and spread evenly. If using, scatter the breadcrumbs over the top and dust with a little extra smoked paprika. Drizzle with a thin thread of olive oil. - Bake
Bake uncovered for 22–26 minutes until the dip is bubbling at the edges and the top is lightly golden. If you used breadcrumbs, they should be toasted and golden. For extra color, switch to broil for the last 2–3 minutes — watch closely. - Rest and Serve
Remove from the oven and let rest for 5 minutes before serving — it will be very hot straight from the oven. Serve directly from the baking dish with toasted pita, crusty bread, crackers, or crudités.
