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Vegan “Cheesy” Arugula Dip

Vegan “Cheesy” Arugula Dip


  • 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 (I recommend Oatly. Use more or less for a thicker or thinner dip.)

  • 5 tablespoons nutritional yeast (choose a fortified version if you want the added B12)

  • 1/2 teaspoon each sea salt and black pepper

  • 1 4.5 ounce container of Bowery Farming Arugula, very finely chopped

  • 1 14-ounce can artichoke hearts, rinsed, drained, dried, and chopped

  • Optional for topping: Crushed veggie chips, red pepper flakes, or fresh green herbs


Soak cashews overnight. 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.

Preheat oven to 375° F. 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.

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.

Turn heat off and add all of the sauce. Stir to combine.

Bake for about 5-8 minutes or until the dip is hot enough to serve.

Optional: Sprinkle with toppings and serve with assorted vegetables, vegetable chips, or spoons.


Recipe developed by Rachelle Robinett for Bowery Farming.

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