• In a small skillet, heat the olive oil or water over medium heat. Add the onion and sauté for 10 to 15 minutes, or until caramelized and golden. If you use water, you will need to add a little more gradually throughout, to prevent the onion from sticking. Add the chopped garlic in the last 2 minutes of cooking; then remove the pan from the heat and set aside. Preheat the oven to 400°F (200°C).
• In a blender, combine the silken tofu, nondairy milk, tapioca starch, salt, pepper, nutritional yeast, vinegar and vegan cream cheese and blend until smooth.
• Shred the spinach leaves. Drain the artichokes and chop roughly into small, chunky pieces. Combine the spinach and artichoke in a large bowl, add the onion mixture and pour the tofu mixture over them. Stir really well and pour into a baking dish or ovenproof skillet. Top with a sprinkle of the Parm (if using) and bake for 30 minutes, or until starting to turn golden on top and bubbly around the edges.
• Leftovers can be reheated gently in the oven or microwave, or can be enjoyed cold.

Cheesy Brazil Nut “Parm”

• In a food processor, combine all the ingredients and pulse—it’s important to pulse and not run on full power, as otherwise you could end up with nut butter!— until the mixture looks like coarse bread crumbs. Then spoon into an airtight container and store in the fridge. It will keep for a couple of months.