Creamy Vegan Spinach Artichoke Dip
This Creamy Vegan Spinach Artichoke Dip has all the indulgent texture and flavor of a silky, cheesy spinach dip, but without any dairy and with added protein.
Equipment
- Tofu Press (optional)
- Food Processor * or *
- Citrus Squeezer (optional)
Ingredients
- 16 ounces firm tofu
- 1 (14 ounce) can artichoke hearts whole or quartered in water
- 1 large yellow onion
- 4 cloves garlic
- 2 tablespoons extra virgin olive oil
- 5 ounces fresh baby spinach
- 3 tablespoons lemon juice 1 lemon = approx. 4 tablespoons lemon juice
- ¼ cup nutritional yeast
- 1 cup unsweetened nondairy milk
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon nutmeg
- ¼ teaspoon turmeric optional for color
- ½ cup vegan Mozzarella cheese optional for topping
Instructions
- Preheat your oven to 400°F.
- Drain and press the tofu by using a tofu press or wrapping it in a clean kitchen towel and setting something heavy on top for about 5 minutes.16 ounces firm tofu
- Prep your ingredients by draining, rinsing, and roughly chopping the artichoke hearts, peeling and dicing the onion, roughly chopping the fresh baby spinach and peeling the garlic.1 (14 ounce) can artichoke hearts, 1 large yellow onion, 5 ounces fresh baby spinach, 4 cloves garlic
- To a large frying pan, add the olive oil, onion, spinach, and artichoke hearts over medium heat. Sautee over medium, stirring frequently with a wooden spoon, until the liquid has released from the spinach and evaporated, and the onions are starting to brown slightly (about 8-10 minutes).2 tablespoons extra virgin olive oil
- Meanwhile, add the pressed tofu, garlic, lemon juice, nutritional yeast, plant-based milk, salt, pepper, nutmeg, and turmeric to a food processor or high-powered blender. Process on high until smooth and creamy.3 tablespoons lemon juice, ¼ cup nutritional yeast, 1 cup unsweetened nondairy milk, ½ teaspoon salt, ½ teaspoon pepper, ¼ teaspoon nutmeg, ¼ teaspoon turmeric
- To a small round or 9" x 6" rectangular casserole dish, add the sauteed vegetables and creamy tofu mixture and mix to combine.
- Add the vegan cheese on top (optional to add "cheesy" texture on top). Bake for 10-15 minutes until edges start to brown. Enjoy warm with bread, chips, or pretzels.½ cup vegan Mozzarella cheese
Notes
- Always press your tofu!
- Make sure you use artichoke hearts in water, NOT marinated artichoke hearts. You can also use hearts from a fresh, raw, artichoke.
- Fresh spinach is preferred, but you can also use frozen spinach in a pinch.
- Add some spice with a sprinkle of crushed red pepper or cayenne pepper.
- For more tofu-based recipes, check out this round-up of my best tofu recipes.