Traditionally, spinach artichoke dip is loaded with dairy products. Cream cheese, mayonnaise, and cheese can almost always be found on the ingredients list. In this vegan recipe, I’ve replaced all of the dairy products with silken tofu and nutritional yeast. Not only is it tasty, it’s rather healthy, too!
Silken tofu can replace dairy products in just about any creamy recipe. (It can sometimes replace eggs, too!) I’ve been using it a lot in salad dressings and dips lately. It also gives “cream” pies a velvety smooth texture.
For some reason, my local Whole Foods doesn’t sell the aseptic packs of silken tofu, so I’ve been buying it by the case from Amazon. Unlike water-packed tubs, the aseptic packages can be safely kept at room temperature, so I store them in my little pantry.
Soaked raw cashews will also make foods creamy, but I’ve been hearing more and more from readers who are looking for nut-free recipes. While I do love cooking with cashews, I want to make sure that people with food allergies can most of my recipes, especially at parties and holiday get-togethers. Tofu is way less fattening that cashews, so you can eat more!
If you do prefer to use cashews, take a look at the Spinach Artichoke Dip Bites recipe I created last year. It’s cashew based, and the dip is served in little bite-sized cups made with puff pastry.
This recipe is called “Vegan Spinach Artichoke Dip,” but pretty much any leafy green veggie can be used. I’ve actually used frozen kale in the photos. Dennis has gout, and spinach can cause flare-ups, so I’ve been cooking more with kale and arugula. Whatever kind of frozen greens you decide to use in this recipe, make sure you thaw them thoroughly and squeeze out any excess water.
I use frozen greens in recipes like this, because once they’ve thawed, they’re wilted, so they don’t need to be steamed to sautéed. Just make sure you get as much water out of them as you can. I like to use my TofuXpress. If you prefer to use fresh greens, you’ll need to cook them before using them in the recipe.
This Vegan Spinach Artichoke Dip comes together in a flash! Just mix the ingredients together in food processor, pour into in a dish, bake for 15 to 20 minutes, and you’re done!
Although it’s a dip, since it’s pretty much just vegetables, tofu, and seasonings, Dennis and I have actually made a meal out of this recipe! Just chop up some veggies and dig in! It also makes a terrific sandwich spread.
Serve this dip warm with warm with crackers, bread, or cut vegetables. It’s a terrific appetizer before dinner, and it’s a fun snack to serve at holiday parties. It’s even a great choice for game night!
Vegan Spinach Artichoke Dip
- 1 12- ounce package silken tofu, drained
- 1/2 cup nutritional yeast flakes
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- pinch cayenne pepper
- 1 12- ounce package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 14- ounce can artichoke hearts
Preheat oven to 375°F.
Mix together tofu, nutritional yeast, garlic, lemon juice, basil, parsley, onion powder, salt, black pepper, and cayenne pepper a food processer until smooth and creamy.
Add the artichoke hearts and spinach, and pulse until thoroughly incorporated.
Pour the mixture into a small casserole dish, and smooth the top with a spatula or wooden spoon.
Bake for 15-20 minutes, or until lightly browned on top.
Serve warm with crackers, bread, or cut vegetables.