Vegan Kale Artichoke Dip - Vegan and Oil-free Recipes - ZardyPlants

Ingredients

• 1 small yellow or white onion, diced
• 4-5 cloves garlic, minced
• 8 ounces firm tofu, drained (see note 1 for substitutions)
• ½ cup unsweetened non-dairy milk of choice
• Juice of 1 medium lemon (about 4 tablespoons juice)
• ¾ cup nutritional yeast (see note 2)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 - 1 ¼ teaspoons sea salt
• 2 packed cups kale, stems removed, chopped (or use spinach)
• 12-13 ounces (340 grams) artichoke hearts, drained (see note 3)
• ¼ cup vegan cheese for topping, optional (see note 4)