Vegan Spinach Artichoke Dip
Author:Warm, rich, melty, creamy, and cheesy Vegan Spinach Artichoke Dip. Packed full of spinach and briny, zesty artichokes, it's a real crowd-pleaser, and just perfect for serving at parties!
Ingredients
- 1 tablespoon (15 ml) olive oil , or water for oil-free
- 1 medium onion , chopped finely
- 4 cloves garlic , minced
- 1 package (12 oz / 350 grams) silken tofu , pack sizes vary a bit. If it's a few grams more or less it will be fine. No need to split a pack.
- 8 oz (227 grams) vegan cream cheese
- ½ cup (120 mls) unsweetened non-dairy milk
- ⅓ cup (37 grams nutritional yeast
- 3 tablespoons tapioca starch/flour or arrowroot or cornstarch
- 1 teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon (15 mls) white wine vinegar , (or apple cider vinegar or rice vinegar)
- 2 packed cups (60 grams) fresh spinach leaves
- 1 x 14 oz (400 gram) can artichokes in brine , drained
- ½ to 1 cup (a handful or 2) vegan cheese shreds , of choice, or vegan parmesan
INSTRUCTIONS
- In a small skillet, heat the olive oil or water over medium heat. Add the onion and sauté for about 10 minutes until caramelized and golden. If you use water you will need to add a little more gradually throughout, to prevent the onion sticking. Add the chopped garlic in the last 2 minutes of cooking; then remove the pan from the heat and set aside.
- Preheat oven to 400 ° F (200 °C).
- In a blender, combine the silken tofu, cream cheese, nondairy milk, nutritional yeast, tapioca starch, salt, pepper, and vinegar then blend until smooth.
- Shred the spinach leaves. Drain the artichokes and chop roughly into small, chunky pieces. Combine the spinach and artichoke in a large bowl, add the onion mixture, and pour the tofu mixture over them. Stir really well and pour into a baking dish or ovenproof skillet.
- Top with a generous sprinkle of vegan cheese and bake for 30 minutes, or until starting to turn golden on top and bubbly around the edges.
NOTES
Make ahead - Prep up to a day ahead, then cover and store in the fridge overnight. Bake as directed but add 5 minutes to the cooking time.
Storing & Reheating - Store leftovers covered well in the fridge for up to 4 days. Enjoy it cold, or reheat it in an oven or microwave.
NUTRITION
Serving: 1serving | Calories: 141kcal | Carbohydrates: 10g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Sodium: 482mg | Potassium: 207mg | Fiber: 3g | Sugar: 2g | Vitamin A: 587IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg
