Makes four cups

Ingredients:

• 2 14-ounce cans water-packed artichoke hearts
• 1 1/2 cups firm silken tofu, crumbled
• 1/2 cup plain nondairy milk (see milk alternatives)
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon marjoram
• 1 teaspoon arrowroot, kuzu, or cornstarch
• 1/2 teaspoon crushed garlic
• 1/2 teaspoon salt
• 1 cup vegan Parmesan substitute (see cheese alternatives)

Directions: 

Preheat the oven to 350°F.
Rinse and drain the artichoke hearts, squeeze dry, and quarter. Combine with the remaining ingredients, except the Parmesan substitute, in a blender or food processor. Process until very smooth. Pour into a bowl and stir in the Parmesan substitute. Transfer to a large, lightly oiled pie plate, quiche pan, or shallow casserole dish.
Bake until lightly crusty on top, about 40 to 60 minutes depending on the size of the baking dish. Serve hot, straight from the baking dish.

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