I had seen this recipe on so many blogs, but I’ver never tried it before. Most recipes were not vegan and so high in fat, but I wanted to make a healthy, low fat, vegan spinach and artichoke dip. Some people use cashews to make it, but as they’re quite expensive and hard to find in some countries (mine included) I want to avoid them. Finally, I used tofu and I’m so happy because it worked great. If you don’t eat soy, read the notes in the recipe box because I give you a couple of alternatives.
I’ve been making this on a daily basis as it’s ready in just 30 minutes, but is also a great recipe for special occasions.
As you know, I’m following a high carb, low-fat diet, so I’m trying to avoid oil as much as I can and I usually use tahini instead, but you can omit it and make the recipe even lower in fat.
Everybody can make this delicious appetizer or snack and I’m sure you’re going to love it!
Did you make this recipe? Please leave a comment below, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Vegan Spinach & Artichoke Dip
This vegan spinach & artichoke dip is low in fat, so easy to make and ready in just 30 minutes. It’s the perfect appetizer or snack!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
- 10 ounces frozen spinach (280 g)
- 9 ounces frozen artichoke hearts (250 g)
- 12 ounces firm tofu (340 g)
- 1 cup unsweetened soy milk (250 ml)
- 1/4 cup nutritional yeast (4 tbsp)
- 1 tbsp tahini
- 1 tsp tapioca starch or cornstarch
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- Vegan parmesan cheese to taste (optional)
- Cook spinach and artichoke according to package directions. Drain and chop them.
- Place the tofu, soy milk, nutritional yeast, tahini, starch, garlic powder, onion powder, salt and pepper in a blender and blend until smooth.
- Add the chopped veggies and the sauce in a frying pan and cook over medium-high heat for about 5 to 10 minutes, stirring occasionally.
- Serve with some vegan parmesan cheese on top (optional).
- Feel free to use fresh or canned veggies.
- If you don’t eat soy, use any other plant milk and raw cashews (soaked overnight) or more starch instead of the tofu.
- Add any other healthy fat instead of the tahini.
- Any type of starch will do. You can also use any flour (add more if needed).
- Add your favorite spices and herbs.
- Fresh onion and garlic are also okay. Sauté them in some water, broth or oil.
- Serving Size: 1/4 of the recipe without the vegan parmesan cheese
- Calories: 274
- Sugar: 4.4 g
- Sodium: 407.1 mg
- Fat: 11.4 g
- Saturated Fat: 1.5 g
- Carbohydrates: 23.5 g
- Fiber: 11.8 g
- Protein: 28.3 g