Vegan Artichoke Dip
High-Protein Vegan Artichoke Dip, low oxalate, and packed with antioxidants! Use this instead of cream cheese. Spread on bagels or sandwiches, or use it as a dip for a healthy snack.
Servings: 5 servings
Calories: 377kcal
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
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
Calories: 377kcal | Carbohydrates: 41g | Protein: 16g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 160mg | Potassium: 868mg | Fiber: 10g | Sugar: 4g | Vitamin A: 3288IU | Vitamin C: 63mg | Calcium: 186mg | Iron: 6mg
