Cauliflower power.
I've also been working on vegan recipes to showcase cauliflower’s creamy side. This one, a spinach and artichoke dip, is not only creamy but “cheesy” tasting, too.
Puréed cauliflower that’s been cooked with vegetable broth acts as a neutral base. Since this dip needs to be thick and somewhat stiff, I also add some cashews, which cook with the cauliflower. A little vegan mayo—you can use commercial or homemade—gives the dip a little more richness, and also helps the dip brown on top when you bake it.
Most spinach-artichoke dips are made with some combination of cream cheese, sour cream, and Parmesan. Together, you get creaminess, plenty of tang from the soured dairy, as well as that Parmesan umami thing. To help achieve similar flavors without any dairy, I add nutritional yeast, which, when blended with salt, mimics Parmesan pretty well. Mustard, meanwhile, adds a bit of tang and savory depth.
Canned artichokes add a little more acidity, but the zing of lemon juice really brightens up the flavors to where I want them. Finally, a combination of fresh and powdered garlic gives it the right funk; fresh garlic alone just won’t do.Get the Recipe
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