Vegan Artichoke Dip
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Vegan Artichoke Dip

09 Feb Vegan Artichoke Dip

Posted at 21:53h in Lunch, Party, Vegan by

I am so proud of this recipe, it really is the closest I got to flavours of non-vegan artichoke dip unction junction. It has the sharp, gooey excessiveness and the oily goodness of any non-vegan recipe. The combination of miso and nooch is a must, as well as my secret ingredient; pickle juice for that extra tang. If you can find or afford vegan parmesan, I would replace it with the nooch – adding 1 loosely packed cup in step 2.

  • 1 jar (180g drained weight minimum) artichoke hearts in oil; keep the oil
  • 5 tbsp of the reserved artichoke oil
  • 225g firm tofu (1 cup) or smoked tofu for added depth
  • 180g (3/4 cup) vegan mayonnaise
  • 4 tbsp white miso
  • 20g (1/3 cup) nooch (nutritional yeast)
  • 4 tbsp brine from pickles (or pickled chillies for an extra kick)
  • 2 tbsp miso paste
  • 1 heaped tsp dijon mustard
  • 3/4 tsp salt
  • 1 garlic clove (crushed)
  • 1 small lemon juiced
  • cayenne pepper
  • optional: dried herbs i.e. 1 tsp each of thyme and oregano each

 

1 Preheat the oven to 180C/160C fan-assisted.

2 In a blender, food processor or hand blender with chopper attachment, mix the all the ingredients except for the artichokes until it resembles a houmous.

3 Drain the artichokes if any oil is left over and chop. Alternatively, place in a mixing bowl and cut with kitchen scissors to smaller pieces.

4 In a mixing bowl stir together the artichokes and the tofu mixture.

5 Spread out into a ceramic flat dish/quiche dish and spread in an even layer and sprinkle with cayenne pepper.

6 Place in the hot oven for 25 minutes or until golden brown and sizzling.

7 Serve with crackers or bread and plenty of spoons for dipping. You can also add wilted spinach after step 3 or put in individual ramekins for dinner parties.

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