This vegan artichoke dip is always a crowd pleaser. Whenever Brian does a book signing or a cooking demo, this is the recipe he prepares. It's really delish!
½ cup olive oil, divided
½ cup finely chopped onion
½ cup finely diced red bell pepper
2 ounces green chiles or to taste
2 cloves garlic minced
1 can artichokes, drained and chopped
½ cup raw cashews
½ cup hot water
2 Tbsp lemon juice
1 tsp liquid aminos (Braggs's)
1 tbsp nutritional yeast flakes
1 tsp fine sea salt, or to taste
Salt to taste
On medium high heat, sauté onions, red bell pepper, chiles and garlic in a tablespoon of oil. When onions have become transparent add in the artichokes and sauté for a few more minutes.
In a blender, combine cashews and water and process until smooth. Add in lemon juice, liquid aminos, nutritional yeast and salt, blending well. Slowly add remaining olive oil to blender, blending well until smooth.
Add the blended mixture to the skillet, stirring to combine. Cook until artichoke mixture is heated through and somewhat thickened. Transfer to an oven-proof baking dish and place under a broiler for a few minutes until top gets bubbily and lightly browned or preheated 350* oven for 10-15 minutes, or just until lightly browned.
Served with sliced and toasted bread of your choice.
*Bread crumb topping option:
Mix ¼ cup seasoned bread crumbs with Tbsp olive oil to produce a mixture that sticks together. Sprinkle over artichoke dip. Add paprika and bake as directed in recipe