The Wellorist


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Vegan Buffalo Artichoke Dip

Prep time: 20 minutes Cook time: 30 minutes (4-5 hrs for slow cooker option, see notes) Servings: 10

Good source of…

✓ Healthy Fats ✓ Iron ✓ Magnesium ✓ Protein


  • 2 cups raw cashews (soaked, see notes)
  • 1 cup water
  • 3 tablespoons lemon juice
  • 1 1/2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 cup buffalo sauce
  • (1) 14-ounce can artichoke hearts (canned in water), drained

*Serve with (optional):

  • celery and/or carrot sticks
  • sliced bell peppers and/or cucumbers
  • whole grain crackers
  • chopped green onions (for topping)


  1. Preheat the oven to 375F (disregard if using slow cooker - see notes)
  2. In a high powered blender add the drained cashews, water, lemon juice, salt, garlic powder and onion powder. Blend until creamy and smooth.
  3. Add the buffalo sauce and artichokes. Pulse 2-4 times until combined (be careful not to over blend - stir in buffalo sauce if needed to avoid over blending artichokes, as you want these to remain chunky!)
  4. Pour into an oven safe baking dish, and bake for 25-30 minutes. (see ntoes for slow cooker option)
  5. Top and serve with optional ingredients, and enjoy!


  • To soak cashews, either: 1) soak overnight/all day in 3 cups water, then drain OR 2) Add cashews to 3 cups boiling hot water and let soak for 20 minutes, then drain
  • Option to add into a slow cooker (instead of oven), and cook on high for 4-5 hours

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