Vegan Spinach & Artichoke Dip

This Vegan Spinach and Artichoke Dip is made from 9 simple, affordable ingredients and baked until thick and creamy. No one will complain when they see this cheesy classic being pulled from the oven! Vegan, Gluten-Free, Soy-Free, Nut-Free & Oil-Free Options.

Course Appetizer, Side Dish

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method Oven

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 162kcal

Author Caitlin Shoemaker

Ingredients

8 ounces silken tofu
1/2 cup raw cashews soaked in hot water for at least 1 hour, then drained
1/2 cup nutritional yeast
2 tablespoons tapioca flour optional, for “stringy” cheese
1 tablespoon olive oil optional; for a silkier sauce
1 cup water reduce to ¾ cup without tapioca starch
Juice of 1/2 small lemon about 1 tablespoon
1/2 teaspoon each salt & black pepper plus more to taste
14 ounce canned artichoke hearts rinsed well and chopped
5 ounces frozen chopped spinach thawed, squeezed to drain excess liquid
2 cloves garlic minced
1/4 cup vegan parmesan or mozzarella cheese to sprinkle on top (optional)

US Customary - Metric

Instructions

Prep: Preheat the oven to 375F. Grease a 10x6” (or similar sized) baking dish and set aside.
Blend the “Sauce”: Add the tofu, cashews, nutritional yeast, tapioca starch, water, lemon juice, oil, salt, and pepper to a high-speed blender and process for 45 to 60 seconds, until smooth and creamy.
Assemble: Evenly sprinkle the artichoke hearts, spinach, and garlic across the baking dish, then pour the blended liquid on top. Use a spatula to gently stir the liquid into the artichokes and spinach. Sprinkle vegan cheese on top.
Bake & Serve: Bake for 25 to 20 minutes, until the top of the dip is golden. Let sit for 5 minutes to set, then serve warm with crackers, bread, tortilla chips, or as desired. Leftovers can be stored in the fridge for up to 5 days.

Notes

The "cheesy" mixture may look a little runny when you mix it into the veggies, but don't worry! The tapioca starch will activate once placed in the oven and thicken the dip right up. If you don't have tapioca starch on hand, arrowroot powder will also work - cornstarch will not, though.
Nut Allergy? replace the cashews with an extra 4 ounces of tofu, add 1 tablespoon of avocado or olive oil to the blended ingredients, and reduce the water to 1/4 of a cup
Soy Allergy? replace the tofu with an additional 1 cup (140 g) of soaked cashews, adding more water to the blend ingredients as necessary in order to get a silky, slightly runny cheese sauce.

Nutrition