The Wellorist
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
Ingredients:
- 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)
Steps:
- Preheat the oven to 375F (disregard if using slow cooker - see notes)
- In a high powered blender add the drained cashews, water, lemon juice, salt, garlic powder and onion powder. Blend until creamy and smooth.
- 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!)
- Pour into an oven safe baking dish, and bake for 25-30 minutes. (see ntoes for slow cooker option)
- Top and serve with optional ingredients, and enjoy!
Notes:
- 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