This vegan spinach artichoke dip is ready in under 30 minutes, using simple ingredients. Bursting with savoury umami flavours, it makes a fantastic appetizer or snack. It's also gluten-free, dairy-free, and a great time-saving option.
Heat the olive oil in a pan or skillet over a medium-high heat. Add the onion and artichokes, cooking for 5 minutes, until softened.
Add the soaked cashews, sautéd onions and artichokes, tofu, mustard, miso paste, salt, tamari and lemon juice to a blender or food processor. Blend until as smooth as possible.
Transfer the dip back into the pan or skillet over a medium heat and add the spinach. Stir continuously over a medium heat for a few minutes, until the spinach wilts. At this stage, taste and add more salt if needed.
If using a cast iron skillet, sprinkle the dip with grated vegan cheese and add straight to the oven. Or, you can transfer to a round baking dish, sprinkle with the cheese, and add to the oven after that. Bake for 20 minutes, until crispy and lightly browned on top.
Allow to cool for 5 minutes and enjoy!
Soak the cashews for at least 2 hours in warm water, or simmer them in a saucepan for 10 minutes to soften. This spinach artichoke dip can be kept in the fridge for up to 4 days in an airtight container.