• Preheat the oven to 350° F.

Blanch the spinach

• Chop the spinach leaves into small pieces and wash well.
• Heat a large pot of water over medium high heat until boiling. Prepare your ice water bath when the water is just about to boil.
• When the water is boiling, drop the spinach in and cook for 30 seconds. Remove immediately and plunge into ice water. When spinach is cooled, squeeze it to release all the excess water.

Cauliflower sauce

• Heat olive oil in a saucepan. Add the onion and sauté until softened, stirring frequently. Add garlic and cook for another 30 seconds.
• Then add the cauliflower, water and white wine. Cook until cauliflower is very tender.
• When the cauliflower is tender, carefully transfer the cauliflower mixture to a blender or food processor and blend until smooth. Add the silken tofu, nutritional yeast, miso, lemon juice, salt, mustard and hot sauce. Taste and adjust seasoning as desired.

Assemble and Bake Dip

• Mix together the spinach, artichokes, vegan parmesan cheese and cauliflower sauce.
• Transfer spinach mixture into a glass baking dish 8 x 8 baking dish. Bake in the oven for 20-30 minutes or until the top is lightly browned and the edges bubble.
• Taste and adjust seasonings as needed.
• Place spinach mixture into a glass baking dish 8 x 8 baking dish. Top with remaining parmesan cheese and bake in oven for 20-30 minutes or until top is lightly browned and the edges bubble.
• Serve with tortilla chips, crackers or bread.