One of my absolute favorite dishes for game day is artichoke dip. Fresh out of the oven, on top of warm toasted bread, I’m hungry just thinking about it. So I asked Krista, who you might remember from our post last week about going vegan, to re-create one of my favorite dishes, vegan. If we’re being honest I was REALLY skeptical. Regular artichoke dip has tons of cream, cheese and other dairy. You guys, this vegan artichoke dip recipe is INSANE. Once we finished shooting photos, I devoured it, and brought some to my Dad since it’s one of his favorites too, and he LOVED it. The best part about this recipe, you can make it ahead of time and just heat it up when you’re ready to serve. And artichokes have TONS of health benefits. They are loaded with antioxidants (more than blueberries), have a ton of fiber, aid digestion, are great for bone health, the list goes on. Let me know if you guys try this one, I can’t wait to hear what you think!
This recipe is adapted from Krista’s recipe here.
Ingredients (Vegan Mozzarella)
1/4 Cup raw cashews
1 Cup hot water
2 Tablespoons + 2 teaspoons tapioca starch (also called tapioca flour)
1 Tablespoon nutritional yeast
1 teaspoon lemon juice or apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon garlic powder

-Bring water to a boil, add cashews and boil for about 8 minutes. Drain and set aside.

-Add the cashews, hot water, and all of the remaining ingredients to a blender or food processor and blend until smooth. It should be watery.

-In small sauce pan stir mixture over medium-high heat

-Continuously stir until you get a cheesy, gooey consistency (about 5 minutes). Cook and stir for an additional 2 minutes to make sure it has firmed up completely.

Jess Ann Kirby prepares her vegan artichoke dip that's perfect for Sunday's game

Ingredients (Vegan Artichoke Dip)

Vegan Mozzarella (Double batch of recipe)
2 6 oz. Jars Artichoke Hearts
Medium Yellow Onion
3 cloves garlic (or garlic powder for sensitivities)
2 cups frozen spinach
1/2 Cup Almond Milk (or other non-dairy milk)
Salt & Pepper
Bread, Chips, Carrots or any other options to pair with the dip


Preheat oven to 400 degrees
Drain artichoke and roughly chop
Finely chop onion and garlic
Mix all ingredients (with vegan mozzarella) and add to baking dish.
Place in the oven for 35 minutes, stopping halfway through to stir (if mixture is too thick, add a bit more milk until you reach desired consistency).
Once fully cooked broil for about 3 minutes but keep a close eye so you don’t burn the dip (this step is optional).
Jess Ann Kirby shares her vegan artichoke dip recipe for your next party or gathering

Serve warm with toasted bread slices, carrots and anything else your heart desires!

Jess Ann Kirby prepares a vegan artichoke dip recipe that's perfect for football games or big parties