ArtichokeDip the Erthona

This creamy vegan artichoke dip makes the perfect party dip! It's tangy, cheesy, loaded with flavor and quick and easy to make.

Cashew Sour Cream:

🥣 1 cup Raw Cashews (150g)
🥣 1/3 cup Water (80ml)
🥣 1 Tablespoon Lemon Juice Freshly Squeezed
🥣 1 teaspoon Distilled White Vinegar
🥣 1 Tablespoon Nutritional Yeast Flakes
🥣 1/4 teaspoon Salt

Artichokes:

🍋 2 Tablespoons Olive Oil
🍋 1 (14-ounce) Can Artichokes Drained and Quartered
🍋 2 Cloves Garlic Crushed
🍋 2 Sprigs Fresh Rosemary

Assembling:

🧄 1/2 cup Vegan Mayonnaise (120g)
🧄 1/4 teaspoon Onion Powder
🧄 1/4 teaspoon Sea Salt
🧄 1/4 teaspoon Ground Black Pepper

Serving:

🌿 Fresh Chopped Parsley
🌿 Ground Black Pepper


🥣 1. Add raw cashews, water, lemon juice, white vinegar, nutritional yeast flakes and sea salt to your blender and blend until smooth. Set aside.

🥣 2. 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.

🥣 3. 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.

🥣 4. To a mixing bowl, add the cashew sour cream, vegan mayonnaise, onion powder, sea salt and ground black pepper and mix well to combine.

🥣 5. Add the cooked artichokes and gently fold them in.

🥣 6. Transfer to a serving bowl and top with fresh chopped parsley and ground black pepper. Serve with chips, crackers or raw veggies for dipping.


🍋 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.