Checking the ingredient list, there's nothing here that conflicts with a vegetarian kitchen — artichoke hearts, coconut cream, cassava flour, and a bright hit of garlic and lemon are all naturally plant-based, so this one's an easy yes. The food processor does the heavy lifting, pulsing everything just enough to keep small flecks of artichoke visible instead of blending it into a smooth purée. Coconut aminos and apple cider vinegar add savory depth and tang, while turmeric and ginger give it a subtle warmth underneath the fresh parsley and chives. A chill in the fridge lets those flavors settle in and the texture firm up into something perfectly scoopable. Serve it cold alongside crunchy cucumber and carrot sticks or cassava crackers for an easy, crowd-pleasing appetizer that fits right into a vegetarian spread.
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Drain the artichoke hearts thoroughly and press them between paper towels until most of the moisture is removed — excess water will thin the dip.
Add the artichoke hearts, coconut cream, cassava flour, coconut aminos, apple cider vinegar, garlic, lemon juice, lemon zest, turmeric, ginger, and sea salt to a food processor. Pulse 8–10 times until the mixture is combined but still has some texture — small artichoke pieces should remain visible, not a smooth purée.
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