07/11/2020Appetizers and starters - Dips

Artichoke Dip

Name: Artichoke Dip
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 serv.
Cuisine: Vegan
Ingredients: 6 marinated artichoke hearts; 50 g sunflower seeds; 50 g cashew nuts; 3 tbsp nutritional yeast; 150 mL soy cream; salt; pepper; ground mustard

Spring / Summer For hosting Gluten-free Oven-free

For: 4 serv.Difficulty: EasyPreparation: 10 minCooking: 8 min

You know when I eat artichokes, it's always with a ton of hollandaise sauce and I leave the artichoke heart to someone else because I hate it 😅 But then I saw an artichoke dip (not vegan) on the menu of a bar we go to all the time and it made me want to make one!

I made it with cashews and sunflower seeds, but it can be made with either one depending on what you have at home. For the super-lazy method, I just mash the artichoke with some vegan cream cheese ;)

Servings

Ingredients

Cups

-marinated artichoke hearts 6
-sunflower seeds 50 (g)
-cashew nuts 50 (g)
-nutritional yeast 3 (tbsp)
-soy cream 150 (mL)
-salt
-pepper
-ground mustard

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Steps

Soak the cashews and sunflower seeds in water for at least 5 hours. Or, if you're in a hurry, boil them for 8 minutes.
Mix together the cashew nuts, seeds, yeast, soy cream, a little salt, pepper, and a pinch of mustard powder.
Add the artichoke hearts and blend a little more (it doesn't have to be completely smooth, there can be some chunks, depending on your taste).
Serve the dip with a drizzle of olive oil and a bit of pepper on top, slices of baguette, small vegetables for dipping, breadsticks...