If you are like me at all there are a few things in life that contain animal products that I do miss dearly. Spinach dip used to be one of these products but no longer!! After a few trial and error, Ive done it! Created the most creamy dreamy spinach dip that doesn’t even taste vegan at all! I promise you won’t miss the cheese! Not only that but this dip is high in fibre and protein, a great balance to those christmas treats! Try this out on your friends and family (my family both at church and home don’t mind trying my creations) and they will never know its actually very good for you!
The Most Amazing (Vegan) Spinach Dip
1 White Onion Chopped fine
5 Cloves of Garlic (trust me on this)
1 small can of water chestnuts finely chopped
2 Carrots shredded
6 cups of chopped spinach
1.5 cups of raw cashews soaked overnight
3/4 block of medium firm tofu
1/4 cup nutritional yeast
1/4 cup apple cider vinager
1 cup fermented plain coconut yogurt (such as Silk makes)
1 Tsp Paprika
2 Tbsp garlic powder
1 Tbsp Onion powder
Salt and pepper to taste (Mine did take quite a bit of salt but taste as you go)
Pre heat oven to 350F. In a non stick pan fry up onions, garlic, carrots and water chestnuts until onions are translucent, about 4 minutes. Add in the spinach and cook till wilted. Drain and rinse the cashews, add them to the blender with the remaining ingredients. Blend on high until smooth. Add the white sauce to the cooked veggies and mix well.
Pour mixture into 2 9X9 pans to bake or save some for the freezer. This makes quite a bit of spinach dip. Place pans into the oven for 20-22 minutes till the top starts to brown. Serve hot or cold with your choice of crackers or bread. So delicious!!