Creamy Artichoke Dip | Vegan Recipes
Creamy Artichoke Dip recipe by Tess Masters, The Blender Girl. This recipe is perfect for a party platter or Christmas spread.
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Cooking tools:
- Blender
- Steamer basket
- Skillet
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Airtight container
- Refrigerator
- Stove
Ingredients
- Massel Vegetable Liquid Stock or Massel Chicken-Style Liquid Stock
- 1 tablespoon extra-virgin olive oil
- 1 cup diced yellow onion
- 1 tablespoon minced garlic (3 cloves)
- 2 cups frozen artichoke hearts (steamed) (*see tip)
- 1/2 cup raw unsalted cashews (soaked)
- 1 tablespoon fresh lemon juice
- 1 tablespoon nutritional yeast
- 1 1/2 teaspoons finely chopped fresh thyme
- 1/2 teaspoon Massel vegetable seasoning powder (plus more to taste)
- Pinch of red pepper flakes
- 2 tablespoons finely chopped flat-leaf parsley (to serve)
- 1 teaspoon truffle oil (to serve
- optional)
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