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.