Artichoke & White Bean Spread Recipe from The Book of Veganish

Artichoke & White Bean Spread Recipe from The Book of Veganish

Another day, another vegan cookbook. With such an enormous array of incredible vegan books flooding the marketplace, that’s how it feels sometimes! Well, today’s book is pretty special. It’s not everyday that a New York Times bestselling author publishes a new vegan book.

Meet The Book of Veganish by Kathy Freston with Rachel Cohn.

Kathy Freston gained worldwide notoriety when she was invited on The Oprah Winfrey Show, where she inspired Oprah to take a 21-day vegan challenge back in 2008. Kathy has since appeared on many national television shows including Ellen, The Dr.Oz Show, Charlie Rose, Good Morning America, and The Martha Stewart Show. She is an incredible ambassador for animals and veganism, and we couldn’t be more excited for this new book of hers.

To whet your appetite, we’ve got a recipe from the book for you. Enjoy!

Artichoke and White Bean Spread
Yields 2
Mouthwateringly delicious. Serve on crackers or crusty bread, or use it as a dip with carrot and celery sticks.
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Total Time
10 min
Total Time
10 min
  1. 1 (15.5-ounce) can cannellini beans or other white beans, drained and rinsed
  2. 1 (6-ounce) jar marinated artichoke hearts, drained
  3. 1 garlic clove, chopped
  4. 1 tablespoon capers, drained
  5. 2 tablespoons fresh lemon juice
  6. Salt and ground black pepper, to taste
  1. In a food processor, combine all the ingredients and blend until nearly smooth, scraping down the sides with a rubber spatula once or twice.
  2. If you want it smoother, add a little water, 1 tablespoon at a time, and continue to process until smooth and creamy.
  3. Transfer to a bowl.
  4. Cover and refrigerate until ready to serve, or up to 3 days.
World of Vegan
Reprinted from The Book of Veganish by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Kathy Freston & Rachel Cohn. Post contains affiliate links which support our work here at World of Vegan.

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