This delicious High-Protein Vegan Artichoke Dip is packed with antioxidants and fiber! Skip the dairy and add this flavorful spread to bagels, high-protein flatbreads, and toast for a healthy breakfast. Or use it as a dip with crudites for a high-protein snack. It's made with artichoke hearts, kale, and white beans! Plus, it's soy-free with a nut-free option.
Save This Recipe!
Type your email & I'll send it to you!
This dairy-free artichoke dip recipe is a take on the classic spinach artichoke dip, but it's vegan. It uses low-oxalate kale instead of spinach, and nutritional yeast for a cheesy flavor. Plus, this spread is made with all healthful and flavorful ingredients, and will be a staple in your house in no time!
Check out my guide on Plant-based Protein for Vegans to help optimize your protein intake.
Try this nut-free 5-Minute Artichoke Hummus on my site! This healthy dip recipe was inspired by my 5-ingredient High-Protein Red Lentil Dip, as well as this high-protein Beetroot Hummus on my site.
Jump to:
👩🏼🌾 Ingredients
- White beans
- Cashews
- Nutritional yeast
- Kale
- Jarred artichoke hearts (quartered and marinated)
- Garlic
- Lemon
See the recipe card for quantities.
🥑 Substitutions
- Cashews - substitute with one large ripe avocado or sunflower seeds for nut-free
- Nutritional yeast - Optional but recommended. It adds a delicious cheesy flavor, B vitamins, and protein.
- Dried herbs - add marjoram, oregano, thyme, basil, or herbs you have on hand
- Kale - substitute with spinach or Swiss chard as desired
For more healthy dips and spreads, visit my Vegan Condiment Recipes page.
📖 How to Make High-Protein Vegan Artichoke Dip
For the full recipe with quantities, scroll down to the bottom of the post. This is an overview.
- Transfer the cashews to a small saucepan with enough water to cover by about 2 inches. Bring the water to a gentle boil. Gently boil the cashews for 10 minutes. Set aside.
- Meanwhile, heat a drizzle of olive oil or water in a large skillet over medium-high heat. Add the kale stems and cook until tender.
- Add the leaves and cook them with the stems until softened. Remove the kale from the heat. Add the mustard powder and mix well.
- Drain the cashews, reserving the water. Transfer them to the canister of a food processor. Pulse until finely minced, adding the cashew cooking water, 1 tablespoon at a time as needed, until the cashews are pureed.
- Add the kale stems and leaves, white beans, artichoke hearts, garlic, nutritional yeast, lemon zest, and juice.
- Blend until almost smooth, adding the liquid from the jarred artichokes until the desired texture. Add salt and pepper to taste.
✔️ Expert Tips
- This artichoke dip doubles as a dairy-free cream cheese. It's ideal for a high-protein breakfast with my Lentil Rolls or Lentil Quinoa Flatbreads.
- Add the cashew-soaking water when mincing the cashews for texture and flavor.
- Reserve the liquid from the jarred artichokes. Add this to the dip when blending for a delicious flavor. Add one tablespoon at a time until the desired texture.
- Storage: Refrigerate leftover High-Protein Vegan Artichoke Dip in an airtight container for up to 5 days. If using avocado, use within 3 days. The avocado may oxidise and darken but it is safe to eat.
🙋🏽♀️ Recipe FAQs
Too much raw kale can interfere with thyroid function because it decreases the body's ability to absorb iodine. This is generally only an issue if your iodine levels are low. Kale can prevent the thyroid from absorbing adequate levels of iodine due to interference from a specific goitrogen compound in kale called thiocyanate. Goitrogens can be destroyed by cooking. However, cooking kale also destroys some of the anti-cancer nutrient sulforaphane. Therefore, try chopping it and then waiting at least 40 minutes before cooking, or mixing some mustard powder with the cooked kale, to help produce the anti-cancer nutrient.
Kale has hundreds of times less oxalates than spinach. Did you know, kidney stones are more a result of genetics than diet? Super-oxalate absorbers are much more likely to get kidney stones.
🍽️ Related Recipes
🥙 Pairing
👩🏽🍳 Made This Recipe?
Share your High-Protien Vegan Artichoke Dip creation with me on Instagram. It makes my day to see you recreate my recipes.
I would love it if you would ⭐️ rate this recipe and leave a comment. Thank you in advance.
Vegan Artichoke Dip
Ingredients
- 1 cup raw cashews
- Drizzle of olive oil (optional)
- 1 medium bunch kale (about ¾ pound) stemmed, leaves and stems chopped
- 1 teaspoon mustard powder
- 30 ounces white beans drained and rinsed, (2 15-ounce cans, or 3 cups cooked)
- 12 ounces marinated artichoke hearts (1 ½ cups marinated & quartered from jar, strained, liquid reserved)
- 5 cloves garlic
- ¼ cup nutritional yeast
- 1 teaspoon lemon zest (about 1 medium lemon)
- 2 medium lemons juice
- Salt and pepper to taste
Save This Recipe!
Type your email & I'll send it to you!
Instructions
- Soak cashews: Transfer the cashews to a small saucepan with enough water to cover by about 2 inches. Bring the water to a gentle boil. Gently boil the cashews for 10 minutes. Set aside.
- Cook the kale: Heat a drizzle of olive oil or water in a large skillet over medium-high heat. Add the kale stems and cook for about 3 minutes or until tender. Add the leaves and cook them with the stems for about 2 minutes more, or until softened. Remove the kale from the heat. Add the mustard powder and mix well.
- Grind cashews: Drain the cashews, reserving the water. Transfer them to the canister of a food processor. Pulse until finely minced, adding the cashew cooking water, 1 tablespoon at a time as needed, until the cashews are pureed. Scrape down the sides between blending for even mincing.
- Combine: Add the kale stems and leaves, white beans, artichoke hearts, garlic, nutritional yeast, lemon zest and juice. Blend until almost smooth, adding the liquid from the jarred artichokes until the desired texture. Add salt and pepper to taste.
Notes
- This artichoke dip doubles as a dairy-free cream cheese. It's ideal for a high-protein breakfast with my Lentil Rolls or Lentil Quinoa Flatbreads.
- Add the cashew-soaking water when mincing the cashews for texture and flavor.
- Reserve the liquid from the jarred artichokes. Add this to the dip when blending for a delicious flavor. Add one tablespoon at a time until the desired texture.
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
arj says
Very good and I love that it is high in calcium too. Made a very filling lunch over toasted sourdough. Warning for those getting ready to make it--it makes A LOT--much more than 5 servings in my opinion. I'm freezing some and hope that it does okay after being frozen. Next time, though, I'll halve the recipe. And I'm having a little trouble with the raw garlic. I'm wondering if there's a way to mellow garlic before using in an uncooked recipe like this? Perhaps boiling the garlic for a few minutes, or soaking in hot water? Any ideas? Thank you.
Nisha Melvani, RDN says
You can sauté the garlic cloves in a small saucepan, or soak in hot water for a few minutes, before adding! Thanks for your helpful comment.
arj says
Thanks so much for letting me know!
Melissa says
Made this recipe tonight. It’s delicious. We only had 6oz of kale which seemed to be the right amount as we’re new to the kale family. Will be making this again!
Thanks Nisha
Nisha Melvani, RDN says
So glad you enjoyed it and the kale worked out!
Gigi Naples says
This is delicious !!!! It makes a large amount. Can you freeze it ?
Nisha Melvani, RDN says
Hi. Yes, it can be frozen. Portion it out first so it is easy to thaw. I like using souper cubes.
Kathleen says
This recipe was great in 4 meals! First over the red lentil flat bread, Secondly, I mixed it with pasta, thirdly for stuffed potabella mushrooms!! Very good. I think i added a little extra lemon juice and pepper ❤
Nisha Melvani, RDN says
This is so helpful to know! Thank you for sharing your awesome ideas for this dip!
mrs sap says
can you recommend another nut that will work here in place of cashews?
Nisha Melvani, RDN says
Almonds will work but soak them well so they get creamy.
KELLY ELLERMAN says
This is magical! I didn’t have white beans on hand so I used chickpeas and it worked wonderfully.
Nisha Melvani, RDN says
So glad you enjoyed it with chickpeas. Thank you.
Nicole says
This is so delicious! Does it freeze well? This made a generous amount and there is no way I will be able to finish it all in 5 days.
Nisha Melvani, RDN says
I have not tried freezing it but I believe this should be fine.
Carolyn says
I just Love your recipes. I can hardly wait to make this one. Looks absolutely Delicious
Nisha Melvani, RDN says
Thank you so much.
Alicia says
Fabulous!
Nisha Melvani, RDN says
Thank you!
Kelly says
I had some shredded kale on it's last legs, so I was so happy to use this recipe and it came out amazing!! I am just worried I won't be able to finish it all within the 5 days. I was a little concerned when I didn't have enough cashew water to mince the cashews in the food processor, but I just used what was left from the cashews and just trusted the process. It came together so great. Packed with so much flavor, love the fact that kale is being used and marinated artichoke hearts, the brine that the artichokes are in, is definitely a game changer so don't skimp out on this. I had it on top of Catherine Perez's homemade protein bagels, which was amazing. I can't say enough about this dip, I can't wait to try it on sourdough, dip veggies, maybe try it on endive or celery, maybe make grilled veggie sandwiches or wraps. Can't wait! Thank you for an amazing recipe.
Nisha Melvani, RDN says
Thanks for your detailed comment. Catherine is great! I am so glad you trusted the process and they turned out great.
Q says
I did not have nutritional yeast on hand but it was still very good. Thanks!
Nisha Melvani, RDN says
I'm so glad you liked it. Thank you. Have a great week.
Alicia says
Fabulous in every way.
I am making the lentil buns tonight at the bottom of the recipe post, and grew some sprouts, for the last of this delicious, filling, and beautiful dip/spread. Thank you, Nisha.
Nisha Melvani, RDN says
Thank you for you lovely comment. It's delicious with the lentil bread! Enjoy:)
Carrie says
Can I use black eyed peas I don't have white beans?
Nisha Melvani, RDN says
Yes!
Prab says
This sounds delicious but I’m hosting someone who doesn’t do well with beans. Any way I could skip the beans?
Nisha Melvani, RDN says
How about tofu?
Mia says
Can’t wait to try this! Can it be made nut-free?
Nisha Melvani, RDN says
I have not tested the taste but sunflower seeds should work well. I also have a nut-free artichoke hummus coming this weekend.