Artichokes are most popular paired with spinach in the not-so-good-for-you appetizer dip, and maybe you’ve had them on pasta, a sandwich or a salad, but they’re not particularly common as a dish on their own. We’re setting out to change that. Try steaming and roasting artichokes with this cheezy vegan cream sauce, and you’ll be wondering why you didn’t get on the artichoke train a whole lot sooner.
Ingredients
1/4 cup cashew cream or soy-free vegan mayo
1–2 Tbsp. extra virgin olive oil or avocado oil
Juice of 1 lemon
2 Tbsp. nutritional yeast
3–4 artichokes, steamed and cut into quarters
1/3 cup fresh parsley, chopped
1–2 garlic cloves, diced (optional)
Directions
- Steam artichokes. Let cool, cut into quarters and place on baking sheet.
- Preheat oven to 375 degrees F.
- In medium bowl, mix together all remaining ingredients, including garlic (if using). Brush mixture onto artichokes. Reserve any remaining sauce for dipping.
- Bake artichokes 25 to 30 minutes, or until sauce is bubbling and golden brown.