This creamy vegan artichoke dip makes the perfect party dip! It’s tangy, cheesy, loaded with flavor and quick and easy to make.
This vegan artichoke dip makes the perfect dip for holiday parties. We absolutely love our baked vegan spinach artichoke dip but that one is 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 veggies for dipping and it’s always a crowd pleaser.
You’ll also love our baked vegan spinach dip and our roasted garlic hummus.
Recipe Ingredients:
Ingredient Notes
- Raw cashews – are blended up with other ingredients to make cashew sour cream and this forms the base of our recipe. We didn’t soak our cashews first but we do have a Vitamix. So if you have a high powered blender then there is not really a strong requirement to soak them first. However, if you don’t have a powerful blender then it would be best to soak them. Place them into a bowl, pour over boiling water from the kettle and then leave them to soak for 15 minutes. Then drain and rinse.
- Artichokes – we used one 14-ounce can of artichokes and this worked great for this recipe.
- Vegan mayonnaise – should ideally be a thick and creamy vegan mayo.
Step By Step Instructions
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along 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 skillet over medium heat.
- Add olive oil, artichokes, crushed garlic and fresh rosemary and sauté, breaking up the artichokes as they cook and soften.
- Once the artichokes are soft, remove the fresh rosemary stalks. Don’t worry about removing the little pieces of fresh rosemary, just the two hard stalks.
- To a mixing bowl, add the cashew sour cream, vegan mayonnaise, onion powder, sea salt and ground black pepper and mix well to combine.
- Add the cooked artichokes and gently fold them in.
- Your dip is ready to serve.
Success Tips
Cashew sour cream. The base of this recipe is a cashew sour cream made in the blender. If your blender has a very wide base then it will be better to double the recipe, as it can be difficult to blend since we are only making around 1 cup of cashew sour cream. The smaller volume can cause wide base blenders to struggle as there is not enough volume for the blades to gain traction. If you have a regular tall blender then this is not an issue.
Serving vegan artichoke dip. This is a great dip to serve with chips or crackers, tortilla chips, crostinis, rice crackers or raw veggies like carrot or celery sticks or cucumber slices. It’s also great with toasted slices of ciabatta or baguette.
Storing Instructions
Store it in the fridge in a covered container and enjoy within 5 days. You can also freeze it for up to 3 months. Thaw overnight in the fridge.
More Delicious Vegan Dips
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Artichoke Dip
Ingredients
Cashew Sour Cream:
- 1 cup Raw Cashews (150g)
- ⅓ cup Water (80ml)
- 1 Tablespoon Lemon Juice Freshly Squeezed
- 1 teaspoon Distilled White Vinegar
- 1 Tablespoon Nutritional Yeast Flakes
- ¼ teaspoon Salt
Artichokes:
- 2 Tablespoons Olive Oil
- 1 (14-ounce) Can Artichokes Drained and Quartered
- 2 Cloves Garlic Crushed
- 2 Sprigs Fresh Rosemary
Assembling:
- ½ cup Vegan Mayonnaise (120g)
- ¼ teaspoon Onion Powder
- ¼ teaspoon Sea Salt
- ¼ teaspoon Ground Black Pepper
Serving:
- Fresh Chopped Parsley
- Ground Black Pepper
Instructions
- 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 skillet over medium heat. Add olive oil, artichokes, crushed garlic and fresh rosemary and sauté, breaking up the artichokes as they cook and soften.
- Once the artichokes are soft, remove the fresh rosemary stalks. Don't worry about removing the little pieces of fresh rosemary, just the two hard stalks.
- To a mixing bowl, add the cashew sour cream, vegan mayonnaise, onion powder, sea salt and ground black pepper and mix well to combine.
- Add the cooked artichokes and gently fold them in.
- Transfer to a serving bowl and top with fresh chopped parsley and ground black pepper. Serve with chips, crackers or raw veggies for dipping.
Notes
- Raw cashews – we didn’t soak our cashews first but we have a Vitamix. So if you have a high powered blender then there is not really a strong requirement to soak them first. However, if you don’t have a powerful blender then it would be best to soak them. Place them into a bowl, pour over boiling water from the kettle and then leave them to soak for 15 minutes. Then drain and rinse.
- Artichokes – we used one 14-ounce can of artichokes (drained) and this worked great for this recipe.
- Blending. If your blender has a very wide base then it will be better to double the whole recipe, as it can be difficult to blend since we are only making around 1 cup of cashew sour cream. The smaller volume can cause wide base blenders to struggle as there is not enough volume for the blades to gain traction. If you have a regular tall blender then this is not an issue.
- Storing: Store it in the fridge in a covered container and enjoy within 5 days.
- Freezing: You can also freeze it for up to 3 months. Thaw overnight in the fridge.
I made this for New Years Eve and it was delicious! I used a few extra garlic cloves because garlic is my favorite food group 😉 and I also topped it with some vegan mozzarella shreds and baked it for 25 minutes at 350 degrees. It was a HIT! I will definitely be making this again!!!
Oh my, that sounds so good! We too, love the garlic food group. 🙂 Thanks for sharing and for your great review Marinda!
Just made this and boy what a hit!
So glad you enjoyed the recipe!
Just the recipe I love. Easy yet the final result is delicious and nutritious as well. Just what one needs for all the holiday guests.