Vegan Spinach Dip
Whether you're vegan or not, this spinach dip is just as addictive as the real thing, minus all the guilt.
Servings 6 servings
Calories 196kcal
Equipment
Ingredients
- 400 grams soft tofu
- 100 grams raw cashew nuts (¾ cup soaked in water overnight and drained)
- 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 chestnuts (diced)
- extra virgin olive oil
- paprika
Instructions
- Add the 400 grams soft tofu, 100 grams raw cashew nuts, 25 grams nutritional yeast, 2 teaspoons apple cider vinegar, and 3 grams 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.400 grams soft tofu, 100 grams raw cashew nuts, 25 grams nutritional yeast, 2 teaspoons apple cider vinegar, 3 grams salt
- Chop the roots off the 260 grams 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.260 grams spinach
- 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 1 tablespoon vegetable oil, 175 grams onion and 2 cloves 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.1 tablespoon vegetable oil, 175 grams onion, 2 cloves garlic
- Add the 100 grams water chestnuts and spinach and sauté to heat through.100 grams water chestnuts
- 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 extra virgin olive oil and then dust with paprika. Serve with vegetables and bread.extra virgin olive oil, paprika
Nutrition
Calories: 196kcal | Carbohydrates: 15g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Sodium: 236mg | Potassium: 617mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4065IU | Vitamin C: 14.9mg | Calcium: 78mg | Iron: 3.3mg