Basil and Artichoke Dip {Dairy-Free}

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  • 1/2 cup cashews, soaked in water for 2 hours
  • 1 T soaking water
  • 6 artichoke hearts, chopped (1 14 oz can)
  • 3 garlic cloves, minced
  • 1/2 cup fresh basil, unpacked
  • 2 T nutritional yeast
  • 1/2 tsp sea salt
  • splash of lemon juice
  • pinch of chili flakes (optional)


  1. Add cashews and 1 T of soaking water to a food processor or blender and blend until smooth.
  2. Add in artichoke hearts and garlic cloves and process until smooth.
  3. Add in fresh basil, nutritional yeast, sea salt, and lemon juice and process for 30 more seconds or until basil has been broken up.
  4. Top with chili flakes and serve with “dippers” of choice e.g. crackers, vegetables, chips.
  5. Will keep for several days in the refrigerator.