The following article was written by Keegan Baur.
Holiday parties are just around the
corner, and we're all gearing up to prepare—and eat—the delicious food that
comes with them. In preparation, I've been looking for an artichoke dip recipe that
doesn't contain vegan mayonnaise. I finally found an interesting one in the
cookbook Eat, Drink, & Be Vegan by Dreena
However, much to my dismay, the recipe
was chock-full of one of my least favorite ingredients: olives. (I wouldn't
touch an olive with a 10-foot pole, even if you dared me.) So I changed the
recipe and made it my own, keeping potatoes as the base. I'm 100 percent satisfied
with the results. Thanks to tasty vegan recipes like this one, we'll all have
reason to be merry this season!
recipe was adapted from Eat,
Drink & Be Vegan.
Creamy Baked Artichoke DipApprox.
6 in. French bread1/4
cup raw cashews, optional1/2
cup cooked red or Yukon gold potatoes, packed2
Tbsp. freshly squeezed lemon juice1
Tbsp. apple cider vinegar2 cloves
tsp. plus 1-2 pinches sea salt2
Tbsp. nutritional yeast2-3
pinches freshly ground black pepper1
cup nondairy milk (soy milk is best for creaminess)3 1/2
Tbsp. olive oil3
Tbsp. fresh, flat-leaf parsley1
14-oz can artichoke hearts, drained, rinsed, and lightly squeezed1/4
cup fresh basil leaves, packed4-5
oz. frozen spinach, thawed and drainedVegan Parmesan cheese topping, optional
Makes 5 to 6 servings (However, I advise
making a double batch because this goes quickly!)
Even Kobe wants
in on this dip!
out other artichoke dip recipes from PETA:
Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights? Read more.