Vegan Artichoke Dip

September 4, 2017

This vegan artichoke dip is really easy to make in your blender, and is gluten-free and paleo-friendly. Serve with veggie sticks or crackers.

Artichoke lovers: this dip is for you! This vegan artichoke dip is gluten-free and paleo-friendly, and is super easy to make with your blender. Serve this with veggie sticks or crackers.

I must admit that I stalk my local Trader Joe’s desperate for their frozen artichoke hearts to return. I always have at least a dozen packs in my freezer so I can make artichoke soup, green goddess salad, and this dip.

Scott is a fellow choke chaser, and we can’t get enough of this amazeballs artichoke dip slathered on sandwiches and wraps, or with veggie sticks and crackers. The best part about this dip is that it takes less than 15 minutes to throw together….in double and triple batches if you’re greedy like us…

As with so many of my dipssauces, and salad dressings, I sauté onions and garlic to add a magical middle note to the flavor profile. I’m also adding nutritional yeast, lemon juice, red pepper flakes, and fresh thyme. And, I’ve used raw cashews to add a creamy texture. And, I always use Massel broth to infuse an extra layer of flavor in all of my dips.

For those of you in the US, this gluten-free plant-based broth is taking the country by storm. If you haven’t seen it, ask your store manager, or use the store locator to find a retailer near you. Or, do what I do, and order it on Amazon.

Let me know what you think of this dip, and whether or not you added the truffle oil. You don’t need it, but it does add a touch of magic.

*I’m an ambassador for Massel, but my opinions are my own.


Vegan Artichoke Dip

This vegan artichoke dip is gluten-free and paleo-friendly, and is super easy to make with your blender. Serve this with veggie sticks or crackers. 

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 1/4 cups (540g)
Author Tess Masters


  • 1 tablespoon extra-virgin olive oil
  • 1 cup (150g) diced yellow onion (1/2 medium)
  • 1 tablespoon minced garlic (3 cloves)
  • 1/2 cup (240ml) Massel vegetable broth 
  • 2 cups (320g) frozen artichoke hearts, steamed (see notes)
  • 1/2 cup (70g) raw unsalted cashews, soaked
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon nutritional yeast
  • 1 1/2 teaspoons finely chopped fresh thyme
  • 1/2 teaspoon Celtic sea salt, plus more to taste
  • Pinch of red pepper flakes
  • 2 tablespoons finely chopped flat-leaf parsley, to serve
  • 1 teaspoon truffle oil, to serve (optional)


  1. In a skillet over medium heat, warm the olive oil, and sauté the onion and garlic for about 5 minutes, until the onions are soft and translucent. Allow the mixture to cool slightly.
  2. Pour the broth into your blender, add the cooked onion mixture, steamed artichokes, cashews, lemon juice, nutritional yeast, thyme, seasoning powder, and red pepper flakes. Blast on high for 30 to 60 seconds until smooth and creamy.
  3. Stir through the chopped parsley, and serve drizzled with truffle oil, if desired. This dip will keep in a sealed container in for the fridge for about 5 days.

Recipe Notes

Artichoke Hearts: I used plain frozen artichoke hearts from Trader Joe’s. If you can’t source plain frozen hearts, use plain canned or jarred, but rinse thoroughly and pat dry to remove as much of the citric acid and oil as possible for the best flavor.

Find more recipes using Massel broth
Photo by Trent Lanz; styling by Alicia Buszczak