Description
A creamy, flavorful vegan spinach artichoke dip made with silken tofu, fresh spinach, and artichoke hearts. Perfect for parties or a delicious snack with chips or veggies.
Ingredients
14 ounces silken tofu, drained
1 cup raw cashews, soaked in hot water for 15 minutes and drained
1/4 cup nutritional yeast
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
10 ounces fresh spinach, roughly chopped
14 ounces canned artichoke hearts, drained and chopped
2 tablespoons olive oil
1/4 cup unsweetened plain plant-based milk (such as almond or oat milk)
Instructions
Preheat the oven to 375°F (190°C).
In a high-speed blender or food processor, combine the silken tofu, soaked cashews, nutritional yeast, lemon juice, minced garlic, onion powder, salt, black pepper, smoked paprika, and plant-based milk. Blend until completely smooth and creamy, about 1-2 minutes.
Heat the olive oil in a large skillet over medium heat. Add the chopped spinach and sauté until wilted, about 3-4 minutes.
Add the chopped artichoke hearts to the skillet with the spinach and cook for another 2 minutes, stirring occasionally.
Remove the skillet from heat and transfer the spinach and artichoke mixture to a large mixing bowl.
Pour the tofu and cashew cream mixture into the bowl with the spinach and artichokes. Stir well to combine all ingredients evenly.
Transfer the mixture to a 1-quart oven-safe baking dish and spread it out evenly.
Bake in the preheated oven for 15 minutes, until the dip is heated through and slightly golden on top.
Remove from the oven and let cool for 5 minutes before serving.
Serve warm with tortilla chips, sliced baguette, or fresh vegetable sticks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes