Dips & Dressings

“Cheesy” Vegan Bowery Arugula Dip

Prep: 15 minutes | Cook: 15-20 minutes Serves 4-6

This dip sneaks in nuts and vegetables for a craveable, wholesome snack that feels indulgent without any of the guilt. When you soak the cashews the day before, the dip comes together quickly the next day.

  • 1 cup raw cashews
  • 2 tablespoons olive oil
  • 5 cloves garlic
  • 3/4 cup (or one small) shallot, chopped
  • 1 1/2 cups unsweetened plain alt-milk
  • 5 tablespoons nutritional yeast
  • 1/2 teaspoon each sea salt and black pepper
  • Bowery Arugula, 4.0 oz
  • 1 14-ounce can artichoke hearts, rinsed, drained, dried, and chopped
  • optional toppings: crushed veggie chips, red pepper flakes, fresh green herbs, crudités, vegetable chips or spoons for serving
Recipe Preparation
  1. Soak cashews overnight, or for at least 8 hours.
  2. Drain cashews, preheat the oven to 375° F.
  3. Heat a large skillet over medium heat. Add olive oil, garlic, and shallot. Sauté for about 5 minutes until golden brown and slightly caramelized. Remove from heat.
  4. In a blender, add drained cashews, half of the sautéed garlic and shallot, alt-milk, nutritional yeast, sea salt, and pepper, and blend into a creamy purée. Taste and adjust seasonings as needed.
  5. In the skillet with the remaining shallot and garlic, add finely-chopped arugula and drained artichokes. Season with a pinch each salt and pepper and sauté for 4-5 minutes, stirring often, to wilt greens.
  6. Turn heat off and add all of the sauce. Stir to combine.
  7. Transfer to a small baking dish and bake for about 5-8 minutes or until the dip is hot enough to serve.
  8. Optional: Sprinkle with toppings and serve with assorted vegetables, vegetable chips, or spoons.