Description
This creamy vegan lemon artichoke dip is oil-free, gluten-free, and made with whole ingredients like cashews and lemon. Easy, healthy, and delicious!
Ingredients
Scale
- 1 cup raw cashews
- Boiling water
- 1/4 cup plant-based milk, plain, unsweetened
- 1 tablespoon nutritional yeast
- Pinch white pepper
- 1/4 teaspoon salt (optional)
- 1 garlic clove, peeled, minced
- 1 lemon, juice and zest
- 1 (14-ounce) can or jar of artichoke hearts, packed in water, rinsed, drained, chopped (about 1 1/2 cups)
- ½ small jalapeno, finely diced
- 2 tablespoons chopped fresh chives (may use dried)
Instructions
- Place raw cashews in a small bowl and cover with boiling water. Soak for 15 minutes to soften. Drain thoroughly and set aside.
- While cashews are soaking, place plant-based milk, nutritional yeast, white pepper, salt (optional), garlic clove, and lemon juice (reserve lemon zest for step 3) in the container of a small blender or food processor. Add the soaked, drained cashews to the blender. Process until smooth and creamy (about 3 minutes). Should make a thick texture (similar to whipped cream cheese). May need to pause and scrape down sides as needed. Transfer the mixture to a small mixing bowl (about 3 cups capacity).
- Add lemon zest, chopped artichoke hearts, and diced jalapeno to the mixing bowl and stir well to incorporate.
- Transfer to a serving dish (about 2 1/2 cups capacity). Makes 8 servings (about 1/4 cup each). Serve as a dip with whole grain crackers and fresh vegetables; as a spread with toast, sandwich, or pita, or as a condiment with vegan meatballs, veggie burgers, or veggie patties. Try serving it hot for an alternative by heating this dip in the microwave, a small pot over the stove, or an oven-proof baking dish in the oven. Stores well covered in the refrigerator for up to 7 days.
Notes
I love to serve and store this dip in my Weck Tulip Jars. Find them here.
Try serving it hot for an alternative by heating this dip in the microwave, a small pot over the stove, or an oven-proof baking dish in the oven.
Try growing chives in your garden! They are very easy to grow, and will return year after year if you live in a mild climate. In the summer, they have lovely purple blossoms, featured in my photo shoot above. Get my Free Gardening Toolkit here.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dip
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 105
- Sugar: 1 g
- Sodium: 54 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 4 g
