Vegan Hot Parmesan Artichoke Dip
Prep time
Cook time
Total time
This healthy baked dip is another great plant-based recipe from The Uncheese Cookbook, by Joanne Stepaniak.
Recipe type: Appetiser
Cuisine: American
Serves: 4 cups
  • 2 (14-ounce) cans water-packed artichoke hearts
  • 1½ cups firm silken tofu, crumbled
  • ½ cup plain unsweetened dairy-free milk beverage
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon marjoram
  • 1 teaspoon arrowroot, non-GMO cornstarch, or kuzu
  • ½ teaspoon crushed garlic
  • ½ teaspoon salt
  • 1 cup vegan Parmesan substitute or store-bought dairy-free Parmesan alternative
  1. Preheat your oven to 350°F and lightly grease a large pie pan, quiche pan, or shallow casserole dish.
  2. Rinse and drain the artichoke hearts, squeeze dry, and quarter.
  3. Place the artichokes, tofu, milk beverage, basil, oregano, marjoram, starch or kuzu, galric, and salt in your blender or food processor. Process until very smooth.
  4. Pour the artichoke mixture into a bowl and stir in the Parmesan substitute.
  5. Transfer the dip to your prepared baking dish.
  6. Bake for 40 to 60 minutes, or until lightly crusty on top. Serve hot, straight from the baking dish.
Chunkier Option: Puree the ingredients except for the artichokes. Once smooth, add the artichoke hearts and pulse until the dip has your desired consistency.

Optional Toppings: You can top this dip with chopped parsley and/or additional shredded vegan parmesan (like Follow Your Heart, Violife, or Treeline)
Recipe by Go Dairy Free at