Most cheesy dips are loaded with fat and light on nutrition, but this dairy-free parmesan artichoke dip is plant-based and downright healthy. It’s relatively high in protein, with a modest amount of “good” fats, but still rich in flavor and consistency. You can enjoy it with bread, crackers, or crudite. Serve it at gatherings or for any day.
Dairy-Free Parmesan Artichoke Dip served Hot from the Oven
This recipe was originally shared with us from The Uncheese Cookbook by Jo Stepaniak back in 2006. But we recently updated the recipe for clarity and with more options. We also have quick answers to FAQs.
What Type of Tofu Should I Use?
Joanne uses regular / firm silken tofu, like this one from Mori-nu. You can use extra-firm silken tofu for a thicker consistency. She uses silken tofu specifically for the smoothest texture. Do not substitute regular / non-silken tofu if at all possible.
How Can I Make this Parmesan Artichoke Dip Soy Free?
We haven’t tested it soy-free, so I don’t want to make any guarantees. If I were experimenting, I would make a thick cashew cream to replace the tofu. I might start with 3/4 cup cashews, and blend in enough water to get 1 1/2 cups total once pureed and smooth. It will thicken as it cooks. It really needs to be tested though as I’m making an educated guess on the amount of cashews!
What is Kuzu or Kudzu Starch?
Back when Jo created this dairy-free parmesan artichoke dip recipe, kudzu was a popular starch for thickening with the healthy, plant-based community. These days, you see it more as a supplement. for its anti-inflammatory and neuroprotective properties. In this recipe, the starch aspect is what’s important, so either cornstarch or arrowroot starch will work just fine.
They Make Dairy-Free Parmesan Shreds?
Can I Use a Different Cheese Alternative?
Definitely! Just be sure to choose one that you like the flavor of, and that performs well when baked. Each type will yield a different flavor, but most will pair well with the ingredients in this recipe.
Special Diet Notes: Vegan Parmesan Artichoke Dip
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, vegan, plant-based, and vegetarian.
- 2 (14-ounce) cans water-packed artichoke hearts
- 1 (12-ounce) package firm silken tofu, crumbled
- ½ cup plain unsweetened dairy-free milk beverage
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon marjoram
- 1 teaspoon arrowroot, corn, or kuzu / kudzu starch
- ½ teaspoon crushed garlic
- ½ teaspoon salt
- 1 cup vegan Parmesan substitute or store-bought dairy-free Parmesan alternative
- Preheat your oven to 350°F and lightly grease a large pie pan, quiche pan, or shallow casserole dish.
- Rinse and drain the artichoke hearts, squeeze dry, and quarter.
- 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.
- Pour the artichoke mixture into a bowl and stir in the Parmesan substitute.
- Transfer the dip to your prepared baking dish.
- Bake for 40 to 60 minutes, or until lightly crusty on top. Serve hot, straight from the baking dish.
Optional Toppings: You can top this dip with chopped parsley and/or additional shredded vegan parmesan (like Follow Your Heart, Violife, or Treeline)