Asparagus Spinach Dip Vegan Recipes

REALLY GOOD VEGAN SPINACH TOFU DIP (EVEN IF YOU HATE TOFU/VEGAN

Steps:

• Defrost spinach and squeeze out as much liquid as you can.
• Drain tofu of any excess liquid.
• Place tofu and oil in a large bowl. Use a hand mixer on high speed to combine them until creamy.
• Add pepper, vegetable bouillon powder, dried basil, garlic powder, soy sauce, and lemon juice. Blend on high speed for 1 minute.
• On low speed, mix in onion, spinach, and olives.
• Taste and adjust seasonings to your preference.
• Cover the bowl and place in the fridge. Let it sit for at least 8 hours for the flavours to meld, preferably overnight.
• Serve with crackers, bread, chips, or vegetables for dipping.

EASY VEGAN SPINACH DIP

Steps:

• Combine drained tofu with spices, and blend together (I used my food processor, but a hand blender would work well too). Thin out mixure with 1-2 T of marinade from the artichokes, until the consistancy of sour cream.
• Add artichokes, roughly chopped into bite-sized pieces.
• Add spinach and mix well.
• Refrigerate for several hours before serving cold with pumpernickel bread, crackers, or raw vegetables.

THE BEST SPINACH & ARTICHOKE DIP - VEGAN

Steps:

• Preheat oven to 400 degrees.
• Add the drained beans into a food processor and blend until smooth, scraping down the sides as you go.
• Next add the vegan cream cheese to the bean mixture, and blend until both are well combined and creamy.
• In the meantime, heat the olive oil over medium heat in a sautee pan.
• Add onion and cook until nearly translucent.
• Add garlic and cook one minute more until fragrant.
• Add artichokes and spinach and cook for 2-3 minutes.
• Remove from heat and stir in bean mixture from the food processor, as well as the panko and nutritional yeast.
• If using the vegan cheese, you may stir it into the dip completely, or sprinkle over the top.
• Cover with foil and cook about 20 minutes.
• Remove foil and cook for 10 or 15 minutes more, until a little browned and heated through.