I’ve never been much of a sports fan. I have, however, been known to attend sports-watching social events for the food. Yeah, I know these events tend to revolve around wings, but there’s usually plenty of vegetarian options too.
So with the Super Bowl right around the corner, of course I’ve got one thing on my brain, and it’s not the number of home runs my team will score…it’s food!
My husband confessed recently that spinach artichoke dip was one of his guilty pleasures during his early vegetarian years, so I decided it was time to create a dairy-free version that we could both enjoy.
I started my vegan spinach and artichoke dip with a base of creamy blended cashews and silken tofu. This might sound familiar — I used the same thing in my French onion dip a while back. Cashews supply richness, while the tofu gives smoothness and body to both dips. Including tofu also gives you a dip that’s a bit lighter than most dairy-based versions, and something on the light side is welcome amid all the fried finger foods you’ll normally find at sports-watching events. Once you’ve got the tofu and the cashews blended, it’s in with the spinach, artichokes, and seasonings.
I was tempted to throw everything in a skillet and bake it up in the oven, the way lots of similar non-vegan dips are prepared, but I decided not to. Baking up cashews is tricky — it can change the texture quite a bit, and I didn’t think it would be right for dipping after baking. Plus, things can get really complicated if it gets cold and you want to reheat it. So no baking this one! If you want to serve this dip hot, just heat it up very gently in a saucepan for a few minutes. And if you really want a melty cheese topping, feel free to scoop everything into a skillet, sprinkle some vegan mozzarella shreds on top, and broil it just for a minute or two, until they melt.Print this recipe
New Recipes Every Week!
Get email updates from Oh My Veggies