Vegan Spinach Artichoke Dip with Tofu
A creamy, flavorful vegan spinach artichoke dip made with silken tofu, fresh spinach, and artichoke hearts. Perfect for parties, snacks, or as a tasty appetizer served with crackers or veggies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8
Ingredients
14 ounces silken tofu, drained
1 cup raw cashews, soaked in hot water for 20 minutes and drained
1 tablespoon lemon juice
2 tablespoons nutritional yeast
2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup unsweetened plant-based milk (such as almond or soy)
1 tablespoon olive oil
3 cloves garlic, minced
10 ounces fresh spinach, roughly chopped
14 ounces canned artichoke hearts, drained and chopped
1/4 cup finely chopped green onions
Instructions
Preheat the oven to 375°F (190°C).
In a high-speed blender or food processor, combine the silken tofu, soaked cashews, lemon juice, nutritional yeast, garlic powder, onion powder, salt, black pepper, 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 minced garlic and sauté for 1 minute until fragrant.
Add the chopped spinach to the skillet and cook, stirring frequently, until wilted, about 3-4 minutes. Remove from heat.
In a large mixing bowl, combine the tofu mixture, sautéed spinach, chopped artichoke hearts, and green onions. Stir well to combine.
Transfer the mixture to a 1-quart baking dish and spread evenly.
Bake in the preheated oven for 18-20 minutes, until the top is slightly golden and the dip is heated through.
Remove from the oven and let cool for 5 minutes before serving.
Serve warm with crackers, sliced baguette, or fresh vegetable sticks.