Healthy Vegan Artichoke Dip
This Healthy Vegan Artichoke Dip is loaded with tasty ingredients and is a healthier alternative than the traditional!
PREP TIME
10min
COOK TIME
20min
TOTAL TIME
30min
INGREDIENTS
Serves 8-10
- 1 (14 ounce) package of firm tofu
- 1 cup raw almonds
- 1/2 tsp salt
- 1/4 cup nutritional yeast
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/4 tsp pepper
- 3 cups chopped spinach
- 1/2 cup unsweetened (plain) almond milk
- 3 (14 ounce can) artichoke hearts, in water
For dipping
- Baguette
- crackers (I like Mary’s crackers)
- cucumber
- carrot
- radish
- bell pepper
EQUIPMENT
- Small pot
- Strainer
- Blender or food processor
- Pan
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Bring a small pot of water to a boil. Place your raw almonds into the boiling water. Let boil for 2 minutes.
- Drain the almonds immediately in a colander or strainer and rinse them with cold water to cool them. Blot the almonds dry with a paper towel.
- Use your fingers to gently squeeze the almonds and loosen the skin from them. Set skinless almonds in a bowl and set aside.
- Remove tofu from package and wrap in a clean kitchen towel or paper towel and squeeze for 20 seconds to allow for excess water to strain.
- In a food processor or high speed blender combine tofu, blanched almonds, nutritional yeast, unsweetened almond milk, garlic powder, onion powder, salt & pepper. Blend for 1-2 minutes or until there is no chunks. Mixture will look lumpy and that is okay! Add more almond milk if needed.
- Rinse the artichoke hearts and then roughly chop. In the same pan you cooked the spinach in sauté the artichoke for 4 minutes. Add half the amount of artichokes to the food processor and pulse into the tofu almond mixture for 30 seconds.
- In a small pan cook chopped spinach with 1 tbsp on water for 1 minute or until spinach is wilted down.
- Scoop out the mixture from food processor into a large bowl and add spinach! Mix with a spoon, taste mixture and add any extra salt or seasonings if needed.
- Prepare your baguette in your preferred way (I sliced mine, spread a little vegan butter on top and toasted them), chop your veggies of choice and enjoy! You can eat the dip as is your warm it up in the oven for 15 -20 minutes at 375F.
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
