Artichoke sauce is a delightful and versatile condiment that adds a burst of flavor and creaminess to any dish. Whether drizzled over roasted vegetables, tossed with pasta, or used as a dip, this vegan artichoke sauce brings a rich, tangy, and herbaceous taste that’s sure to impress.
It’s incredibly easy to make, requiring just a handful of wholesome ingredients, and it can be whipped up in under 15 minutes. Perfect for plant-based eaters and anyone looking to add a nutritious twist to their meals, this sauce combines the subtle nuttiness of artichokes with the freshness of lemon and garlic for a vibrant, satisfying result.
In this recipe, we’ll guide you through each step to create a creamy, dairy-free sauce that’s bursting with flavor and texture. Plus, it’s gluten-free and soy-free, making it suitable for a variety of dietary preferences.
If you’re a fan of delicious vegan sauces, be sure to also check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes and Vegetable Alfredo Recipes for Creamy, Healthy Dinners for more tasty inspiration.
Why You’ll Love This Recipe
This vegan artichoke sauce is a game-changer in the kitchen for several reasons. First, it’s packed with wholesome ingredients that provide both nutrition and flavor without any animal products.
The sauce is creamy and smooth, thanks to the natural texture of the artichokes and a touch of plant-based milk.
It’s incredibly versatile — use it as a dip, a spread, or a sauce for pasta, grains, or roasted veggies. The tangy lemon juice and garlic elevate the flavors, making it a perfect addition to brighten up simple dishes.
Plus, it’s quick to prepare, making it ideal for busy weeknights or last-minute gatherings.
Finally, it stores well in the fridge for up to a week, so you can enjoy its deliciousness throughout the week without any hassle. If you love experimenting with plant-based meals, you might also want to explore our Soy Free Vegan Recipes for Delicious Plant-Based Meals for more creative ideas.
Ingredients
| Ingredient | Quantity |
|---|---|
| Artichoke hearts (canned or jarred, drained) | 1 cup |
| Raw cashews (soaked for 2-4 hours) | ½ cup |
| Garlic cloves | 2 |
| Lemon juice (freshly squeezed) | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Unsweetened plant-based milk (such as almond or oat) | ¼ cup |
| Nutritional yeast | 2 tablespoons |
| Salt | ½ teaspoon (or to taste) |
| Black pepper | ¼ teaspoon |
| Fresh parsley (chopped, optional) | 1 tablespoon |
Equipment
- High-speed blender or food processor – essential for smooth texture
- Measuring cups and spoons – for accurate ingredient amounts
- Bowl – for soaking cashews
- Knife and chopping board – for prepping garlic and parsley
- Spoon – for stirring and serving
- Storage container – for refrigerating leftovers
Instructions
- Prepare the cashews: Place the cashews in a bowl and cover them with warm water. Let them soak for at least 2 hours, or for best results, overnight. This softens the cashews and makes blending easier.
- Drain and rinse artichokes: While the cashews soak, drain the canned or jarred artichoke hearts and rinse them under cold water to remove excess brine.
- Combine ingredients: In your food processor or blender, add the soaked and drained cashews, artichoke hearts, garlic cloves, lemon juice, olive oil, and nutritional yeast. Pour in the plant-based milk.
- Blend to smooth: Blend on high speed until the sauce is creamy and smooth. Stop occasionally to scrape down the sides with a spatula to ensure even blending.
- Season the sauce: Add salt and black pepper, then pulse a few more times. Taste and adjust seasoning as needed — add more lemon juice for brightness or salt for a punch.
- Add fresh herbs: If using, stir in chopped fresh parsley for a fresh, vibrant touch.
- Serve or store: Use the sauce immediately or transfer it to an airtight container and refrigerate. It will keep well for up to 7 days.
Tips & Variations
Tip: If you’re short on time, soak the cashews in very hot water for 20-30 minutes instead of the longer soak. This helps soften them quickly without sacrificing texture.
For a richer flavor, try roasting the garlic before blending — simply wrap cloves in foil and roast at 375°F (190°C) for 15 minutes until soft and sweet.
Want a bit of a kick? Add a pinch of red pepper flakes or a small dab of Dijon mustard for extra depth and warmth.
To make this sauce nut-free, substitute the cashews with ½ cup cooked white beans or silken tofu — the texture will be slightly different but still creamy and delicious.
For a more herby sauce, experiment with fresh basil, dill, or chives instead of parsley.
Nutrition Facts
| Nutrient | Amount per Serving (approx.) |
|---|---|
| Calories | 140 kcal |
| Fat | 10 g |
| Saturated Fat | 1.5 g |
| Carbohydrates | 10 g |
| Fiber | 3 g |
| Protein | 4 g |
| Sodium | 220 mg |
| Vitamin C | 10% DV |
Serving Suggestions
This smooth and tangy artichoke sauce pairs wonderfully with a variety of dishes. Try drizzling it over roasted California blend veggies or use it as a luscious topping on grain bowls and salads.
It’s a fantastic vegan alternative to creamy dips — serve alongside fresh-cut vegetables or crunchy crackers for a healthy snack. You can also toss it with your favorite pasta or gnocchi to create a quick, flavorful meal.
For an indulgent twist, spread it over toasted bread or use it as a base for vegan tortillas filled with grilled vegetables.
Conclusion
Making a delicious vegan artichoke sauce at home is easier than you think, and it’s a wonderful way to add creamy, tangy flavor to your meals without any dairy or preservatives. This recipe is not only simple but also nutritious, featuring wholesome ingredients like cashews, artichokes, and fresh lemon juice that come together to create a sauce that’s bursting with flavor and texture.
Whether you’re vegan, vegetarian, or just someone who loves to explore new tastes, this artichoke sauce will quickly become a kitchen staple. Feel free to customize it with your favorite herbs and spices, and don’t hesitate to experiment by pairing it with different dishes.
For more easy and delicious vegan recipes, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas. Happy cooking!
📖 Recipe Card: Artichoke Sauce Vegan Recipe
Description: A creamy and flavorful vegan artichoke sauce perfect for pasta or as a dip. Made with simple ingredients and ready in under 30 minutes.
Prep Time: PT10M
Cook Time: PT15M
Total Time: PT25M
Servings: 4 servings
Ingredients
- 1 can (14 oz) artichoke hearts, drained
- 1/2 cup raw cashews, soaked for 2 hours
- 1/4 cup nutritional yeast
- 2 cloves garlic
- 1/4 cup lemon juice
- 1/2 cup water
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Drain and rinse the soaked cashews.
- Add artichoke hearts, cashews, nutritional yeast, garlic, lemon juice, water, olive oil, Dijon mustard, salt, and pepper to a blender.
- Blend until smooth and creamy.
- Taste and adjust seasoning if needed.
- Serve immediately over pasta or as a dip.
Nutrition: Calories: 220 | Protein: 7g | Fat: 15g | Carbs: 14g
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