This creamy vegan artichoke dip makes the perfect party dip! It’s tangy, cheesy, full of flavor and quick and easy to make.
This vegan artichoke dip makes the perfect dip for holiday parties. We love our Baked Vegan Spinach Artichoke Dip but it’s a little more time intensive.
This easy artichoke dip is ready to serve in 15 minutes!
It’s amazing served with chips or crackers or a veggie dip and is always a crowd pleaser.
You’ll also love our Baked Vegan Spinach Dip and our Roasted Garlic Hummus.
Recipe Ingredients:
Material notes
- raw cashews – Cashews are mixed with other ingredients to make sour cream and form the base of our recipe. We didn’t soak our cashews first but we have a Vitamix. So if you have a high powered blender there is no pressing need to soak them first. However, if you don’t have a powerful blender, it’s best to soak them. Place them in a bowl, pour boiling water from the kettle and then soak them for 15 minutes. Then drain and rinse.
- Artichokes – We used a 14-ounce can of artichokes and it worked great for this recipe.
- Vegan mayonnaise – Ideally should be a thick and creamy vegan mayo.
Step by step instructions
You’ll find complete instructions and measurements on the recipe card at the bottom of the post. This is a summary of the process to go with the process photos.
- Add raw cashews, water, lemon juice, white vinegar, nutritional yeast flakes and sea salt to your blender and blend until smooth. Set aside.
- Heat a pan over medium heat.
- Add the olive oil, artichokes, garlic powder and fresh rosemary and sauté, breaking up and softening the artichokes as they cook.
- When the artichokes are soft, remove the fresh rosemary sprigs. Don’t worry about removing small pieces of fresh rosemary, just the two tough stems.
- In a mixing bowl, add cashew sour cream, vegan mayonnaise, onion powder, sea salt and black pepper and mix well to combine.
- Add the cooked artichokes and fold in gently.
- Your dip is ready to serve.
Success Tips
Cashew sour cream. The base of this recipe is a cashew sour cream made in a blender. If your blender has a very wide base, it is best to double the recipe, as it may be difficult to blend since we are making about 1 cup of cashew sour cream. Small volume can make wide base blenders struggle because the blades don’t have enough volume to achieve traction. If you have a regular tall blender, this is not a problem.
Serving Vegan Artichoke Dip. This is a great dip to serve with chips or crackers, tortilla chips, crostinis, rice crackers or raw vegetables such as carrot or celery sticks or cucumber slices. It’s also great with ciabatta or toasted slices of baguette.
Storage instructions
Store it in a covered container in the fridge and enjoy within 5 days. You can freeze it for up to 3 months. Thaw overnight in the refrigerator.
More delicious vegan dips
Is this recipe yours? Don’t forget to leave a comment and rating below!
Vegan Artichoke Dip
This creamy vegan artichoke dip makes the perfect party dip! It’s tangy, cheesy, full of flavor and quick and easy to make.
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Serving: 8
Calories: 239kcal
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instructions
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Add raw cashews, water, lemon juice, white vinegar, nutritional yeast flakes and sea salt to your blender and blend until smooth. Set aside.
-
Heat a pan over medium heat. Add the olive oil, artichokes, garlic powder and fresh rosemary and sauté, breaking up and softening the artichokes as they cook.
-
When the artichokes are soft, remove the fresh rosemary sprigs. Don’t worry about removing small pieces of fresh rosemary, just the two tough stems.
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In a mixing bowl, add cashew sour cream, vegan mayonnaise, onion powder, sea salt and black pepper and mix well to combine.
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Add the cooked artichokes and fold in gently.
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Transfer to a serving bowl and top with fresh chopped parsley and black pepper. Serve with chips, crackers or raw vegetables for dipping.
Comment
- raw cashews – We didn’t soak our cashews first but we have a Vitamix. So if you have a high powered blender there is really no strong need to soak them first However, if you don’t have a powerful blender, it’s best to soak them. Place them in a bowl, pour boiling water from the kettle and then soak them for 15 minutes. Then drain and rinse.
- Artichokes – We used a 14-ounce can of artichokes (drained) and it worked great for this recipe.
- Blending. If your blender has a very wide base, it is best to double the entire recipe, as it may be difficult to blend since we are making about 1 cup of cashew sour cream. Small volume can make wide base blenders struggle because the blades don’t have enough volume to achieve traction. If you have a regular tall blender, this is not a problem.
- Save: Store it in a covered container in the fridge and enjoy within 5 days.
- Congestion: You can freeze it for up to 3 months. Thaw overnight in the refrigerator.
nutrition
Worship: 1serve | Calories: 239kcal | Sugars: 12g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fats: 2g | Monounsaturated fats: 6g | Sodium: 275mg | Potassium: 315mg | Fiber: 3g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 2mg