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Vegan Spinach and Artichoke Dip

Recipes >> Appetizers >> Vegan Spinach and Artichoke Dip

Tags

vegan, spinach, artichoke, dip, cashews, tofu, mayonnaise, thyme, balsamic vinegar
 

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Richer than you might expect, packed with protein and healthy fats.

Ingredients

  • 1 1/2 cups prepared vegan "mayonnaise" OR:
  • 1 block (350g/12oz) firm silken tofu
  • 1 Tb mild vinegar (distilled white, apple cider, etc.)
  • 1 Tb lemon juice
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp prepared mustard
  • ———
  • 2/3 cup cashews
  • 8 cloves garlic
  • 2 packages (300g/10oz) frozen chopped spinach, thawed and drained
  • 1 tsp dried thyme
  • 1 tsp ground white pepper
  • 1/4 tsp allspice
  • 1 Tb balsamic vinegar (or more, to taste)
  • ———
  • 2 cans (400ml/15oz.) artichoke hearts (not marinated), drained and coarsely chopped
  • ———
  • 1 tsp salt (or to taste)
  • 1 Tb olive oil (optional, for consistency)

Method


Preheat over to 350°F.

If making your own vegan "mayonnaise," blend together the first six ingredients (tofu, mild vinegar, lemon juice, salt, sugar, and prepared mustard). This will make slightly more than the 1 1/2 cups you need, so reserve the rest for other uses.

In a large food processor, grind the cashews into a fine meal, and transfer them to another bowl.

Process garlic until finely minced. Scrape down the sides, and add spinach, spices, balsamic vinegar, and your ground cashews. Process until smooth.

Transfer mixture to a large bowl and fold in the chopped artichoke hearts. Salt to taste, adjust seasonings, and add oil if desired.

Transfer mixture to a greased baking dish (I use a ceramic crock with a lid) and bake for 30–45 minutes or until cooked through and lightly browned on top. Can be prepared in advance and baked before serving—add 10–15 minutes of baking time if baking straight out of the refrigerator. Serve warm.

Recipe can be halved and freezes well.

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Steven Leyden Cochrane

svlc

Steven Leyden Cochrane

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Location: Winnipeg, MB

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