Go Back
–+ servings
Print
Vegan Artichoke Dip with endive

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

Ingredients

  • 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)

Instructions

  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