Ingredients:

  • 12 oz firm silken tofu, drained
  • 0.5 cup raw cashews, soaked in hot water for 10 minutes
  • 0.25 cup nutritional yeast
  • 2 tbsp fresh lemon juice
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 2 cloves garlic, minced
  • 10 oz frozen spinach, thawed and squeezed completely dry
  • 14 oz canned artichoke hearts, drained and roughly chopped
  • 0.5 cup vegan mozzarella shreds
  • 0.25 tsp red pepper flakes
  • 2 tbsp breadcrumbs or almond flour
  • 1 tbsp nutritional yeast (for topping)
  • 1 tsp extra virgin olive oil

Instructions:

  1. Preheat oven to 375°F (190°C). Prepare a 1.5-quart baking dish.
  2. Place the drained silken tofu, soaked cashews, 1/4 cup nutritional yeast, lemon juice, onion powder, sea salt, and minced garlic into a high-speed blender.
  3. Process on high until the mixture is completely smooth and reaches a thick, heavy cream consistency.
  4. Aggressively squeeze the thawed spinach through a fine-mesh sieve or clean kitchen towel to remove all excess moisture.
  5. In a large mixing bowl, fold together the blended tofu base, squeezed spinach, chopped artichoke hearts, vegan mozzarella shreds, and red pepper flakes.
  6. Transfer the mixture into the baking dish and smooth the top.
  7. In a small bowl, mix breadcrumbs, 1 tablespoon of nutritional yeast, and a drizzle of olive oil. Sprinkle evenly over the dip.
  8. Bake for 20 minutes until the dip is bubbling and the crust is golden brown.