Hot Artichoke Dip Vegan
Indulge in the ultimate plant-based comfort with this creamy, irresistible Hot Artichoke Dip Vegan recipe! Packed with the bold flavors of tender artichoke hearts, velvety cashew cream, and a hint of smoky paprika, this dairy-free dip is perfect for any gathering or game day spread. Ready in just 35 minutes, it’s made with wholesome ingredients like nutritional yeast, garlic, and vegan mayonnaise for a rich and cheesy flavor without the cheese. Serve it piping hot with crusty baguette slices, crunchy crackers, or fresh vegetable sticks for a crowd-pleasing appetizer that’s gluten-free and customizable. Perfectly creamy, easy to make, and bursting with savory goodness, this vegan artichoke dip will be the star of your next party!
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Recipe Information
Ingredients
- 14 oz (drained weight) Canned artichoke hearts
- 1 cup Raw cashews
- 3 tablespoons Nutritional yeast
- 3 tablespoons Unsweetened almond milk
- 1 tablespoon Lemon juice
- 2 cloves Garlic cloves
- 2 tablespoons Olive oil
- 0.5 medium (finely chopped) Yellow onion
- 0.25 cup Vegan mayonnaise
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 1 tablespoon (chopped) Fresh parsley (optional, for garnish)
- 1 optional Baguette slices, crackers, or vegetable sticks (for serving)
Instructions
Preheat your oven to 375°F (190°C).
Place the raw cashews in a bowl, cover them with boiling water, and let them soak for 10 minutes. Then drain and set aside.
In a food processor, combine the soaked cashews, nutritional yeast, almond milk, lemon juice, garlic cloves, and 1 tablespoon of olive oil. Blend until smooth and creamy. Scrape down the sides as needed. This will serve as the creamy base of the dip.
Roughly chop the canned artichoke hearts into small pieces and set them aside.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 3–4 minutes, until softened and translucent.
In a large mixing bowl, combine the cashew cream, sautéed onions, chopped artichoke hearts, vegan mayonnaise, salt, black pepper, and smoked paprika. Mix until well combined.
Transfer the mixture to a small oven-safe baking dish and spread it evenly.
Bake in the preheated oven for 18–20 minutes, until the dip is hot and slightly golden on top.
Remove from the oven, garnish with chopped fresh parsley if desired, and serve warm with baguette slices, crackers, or vegetable sticks.
Nutrition Facts
Calories |
1382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.4 g | 117% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 3796 mg | 165% | |
| Total Carbohydrate | 116.3 g | 42% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 17.1 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 283 mg | 22% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1782 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
