Vegan Artichoke Dip Recipe

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By Jess
11 Oct 2017
Jess Ann Kirby prepares a vegan artichoke dip recipe that's perfect for football games or big parties

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. Regular artichoke dip has tons of cream, cheese and other dairy and I was skeptical that this would be tasty without it. You guys, this vegan artichoke dip recipe is INSANE. 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!

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


  1. Bring water to a boil, add cashews and boil for about 8 minutes. Drain and set aside.
  2. 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.
  3. In small sauce pan stir mixture over medium-high heat
  4. 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.

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


  1. Preheat oven to 400 degrees
  2. Drain artichoke and roughly chop
  3. Finely chop onion and garlic
  4. Mix all ingredients (with vegan mozzarella) and add to baking dish.
  5. 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).
  6. Once fully cooked broil for about 3 minutes but keep a close eye so you don’t burn the dip (this step is optional).

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

Jess Ann Kirby makes a Vegan Artichoke Dip Recipe that's a great pair with vegetables and pita bread

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  1. Sharon wrote:

    Isn’t crazy how cashews make such great sauces and dips! This is a great recipe and I can’t wait to test it out for myself. My last cashew based recipe was a butternut squash pasta sauce and it was delicious and vegan. Thanks for sharing.

    10.11.17 | Reply
  2. Emily wrote:

    This sounds absolutely delicious! Need to whip it up this weekend 🙂

    10.11.17 | Reply
  3. Briana wrote:

    I have to try! Artichoke dip is my favorite!


    10.11.17 | Reply
  4. Lyddiegal wrote:

    I love artichoke dip and I’m going dairy free this month, which has been a huge challenge as I adore cheese. I’ve never tried a nut cheese, but I might have to give this a try!
    Chic on the Cheap

    10.12.17 | Reply
    • Jessica wrote:

      I feel your pain. I love cheese so much. I haven’t given it up completely, I’ve tried to eat only goat when I do eat it. Not sure that makes a difference haha. But the nut cheeses are actually pretty good.

      10.25.17 | Reply
  5. Billy wrote:

    This looks fantastic. Your pictures are so great. Thank you so much for sharing! Can’t wait to make this at home.

    7.10.18 | Reply

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