A party favorite… vegan artichoke dip. Before I adopted a vegan diet, I was all about the artichoke dip. It’s been over 5 years since I had it, so I decided to try and veganize it this past Christmas. I honestly just winged it and I couldn’t be happier with the results. My mom and brother are also vegan and they were floored… we couldn’t stop eating it to save our own lives. I promised you guys on IG that if it came out good, I’d share. So, as promised…
The best part – even the non-vegans loved it! My husband especially. He ended up taking the leftovers to work the next day. This is definitely going to be a holiday staple moving forward. Holidays only because… man. It is NOT HEALTHY. This isn’t some healthier vegan version of the dip. This is just as loaded with fat as the next dip. I wasn’t trying to be “good” about it… I really wanted to nail exactly what artichoke dip tastes like. And this did it. So if you are here for a healthier version, this won’t be it. But if you want a recipe that is true to taste and will please everyone at your party… read on and pin for later. You’ll want it the next time you host!
Recipe
Oven: 400 F
Bake Time: 90 minutes
You will need:
- 2 tbsp olive oil
- 1/2 vidalia onion, sliced thin
- 6 cloves garlic, minced
- 1 can artichoke hearts, roughly chopped up
- 1/2 cup cashews, soaked in warm water (about 10 minutes)
- 1/2 cup non-dairy milk (I used unsweetened cashew)
- 1/4 cup nutritional yeast
- 1 package vegan cream cheese
- 2 tbsp vegan butter
- 2 tbsp vegan mayo
- 1/3 cup vegan parmesan cheese shreds (I used Follow Your Heart)
- Salt and pepper, to taste
- Round bread of your choice (Whole Foods has great options!)
To make:
- Preheat oven to 400 F.
- In a pan over medium heat, add olive oil, sliced onion, and garlic. Sauté until onions are translucent and fragrant.
- Add artichokes to your pan and give a quick toss. Turn heat down to low, cover, and allow to cook down.
- While that is going on, make cashew cheese. Place soaked cashews in a blender with nut milk and nutritional yeast. Blend until completely smooth.
- After about 15 minutes of artichokes and onions cooking, stir in the cashew cheese, cream cheese, butter, and mayo. Season with salt and pepper to your liking. I kept checking as I seasoned to make sure it was right. Still on low, allow to cook another 5 minutes or so.
- Lastly, stir in your parmesan cheese. Leave some to the side to top the dip later.
- Prep your bread bowl by cutting a hole in the top and pulling out the inside of the bread. Save these pieces for dipping, later!
- Spoon your dip into the bread bowl until completely full. Top with more cheese.
- Add the top back to the bread bowl and wrap in foil completely. Place in your 400 F oven and bake for about 90 minutes, or until inside is warm and gooey.
- Serve with crackers and the chunks of bread you pulled out early.
Just a note – I made this dip the day before and stored in an airtight container. The next day, I placed in bread bowl and topped with cheese before baking. It was perfectly fine!
I hope that you guys enjoy this as much as we all did. If you make it, please share your photos with me on IG by tagging me – @thefriendlyfig. I’d love to hear what you think! I hope you have a great day, friends.
