Vegan Spinach Dip
User Reviews
4.5
Vegan Spinach Dip
Description
The Vegan Spinach Dip recipe creates a smooth, creamy dip using silken tofu and soaked cashews blended with nutritional yeast and apple cider vinegar, introducing a subtle tang and depth of flavor. Fresh spinach is boiled briefly until tender, rinsed, drained, and chopped finely, then combined with sautéed onion and garlic for aromatic support. Diced water chestnuts add crunchy contrast.
Vegetable oil contributes richness, and seasoning with salt balances the flavors. The mixture is combined thoroughly to create a cohesive dip suitable for parties, snacking, or as a sandwich spread.
The dip is finished with optional hints of extra virgin olive oil and paprika for garnish, adding color and mild spice complexity.
Ingredients
- 400 grams tofu soft
- 100 grams cashew nuts ¾ cup soaked in water overnight and drained, raw
- 25 grams nutritional yeast (~¼ cup)
- 2 teaspoons apple cider vinegar
- 3 grams salt (~½ teaspoon)
- 260 grams spinach (175 grams cooked and squeezed)
- 1 tablespoon vegetable oil
- 175 grams onion (1 medium )
- 2 cloves garlic (minced)
- 100 grams water chestnut diced
- extra virgin olive oil
- paprika
Instructions
- Add the tofu, soaked cashews, nutritional yeast, vinegar, and salt to the bowl of a high-speed blender (such as a Vitamix) and blend until it forms a smooth puree. If the blender won't spin, try adding a little water (or coconut milk) at a time and use the tamper to help it along. The mixture should have the consistency of pudding.
- Chop the roots off the spinach and put it into a large bowl. Wash the spinach under running water while agitating it with your fingers until the water is no longer muddy. Then, stop the water and give any remaining grit a chance to settle to the bottom of the water.
- Lift the floating spinach off the top of the water, leaving any remaining sand at the bottom of the bowl.
- Bring a large pot of water to a boil and add the spinach. Boil until the spinach is tender. 1-2 minutes.
- Drain the spinach, rinse with cold water and then squeeze the excess water out of the spinach.
- Chop the spinach into small pieces.
- Add the oil, onions and garlic to a frying pan and sauté over medium-high heat until the onions are a caramel brown color and have reduced to about ¼ of their original volume.
- Add the water chestnuts and spinach and, sauté to heat through.
- Turn down the heat and add the tofu and cashew puree. Stir constantly until the spinach dip is heated through. Adjust salt to taste.
- Drizzle with a little olive oil and then dust with paprika. Serve with vegetables and bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Sodium | 236mg | 10% |
| Potassium | 617mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 4065IU | 81% |
| Vitamin C | 14.9mg | 17% |
| Calcium | 78mg | 8% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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