Easy & Delicious Vegan Spinach Dip

Easy & Delicious Vegan Spinach Dip- a lightened up take on a classic!

Rich and creamy spinach dip is always a crowd pleaser at parties. Unfortunately, there's nothing healthy about it! Traditional spinach dip is loaded with mayonnaise, sour cream, and cheese. This Easy & Delicious Vegan Spinach Dip is the perfect guilt-free substitute! Silken tofu takes the place of the mayo and sour cream. Nutritional yeast adds the nutty flavor of cheese without the added sodium and saturated fat.

Nutritional yeast has become one of my pantry staples. If you haven't tried it, I highly recommend it! The name is a little off-putting but the flavor is cheese-like and it's loaded with vitamins and protein. I use it in recipes but it's also great sprinkled on top of veggies or pasta. So far, I prefer it over any of the vegan cheeses I've tried.

This Vegan Spinach Dip is the perfect compliment for a crudité platter or spread on some sourdough bread.

Enjoy!

Looking for more Easy Vegan Recipes?

Easy Vegan Cashew Cheese

Roasted Beet Hummus

Roasted Japanese Eggplants

Print Recipe

Easy & Delicious Vegan Spinach Dip

A healthy take on a classic- all the taste of the original with none of the guilt!

Prep Time

5 Mintues

Cook Time

3 Minutes

Servings

Servings

Ingredients

• 1 14 oz package Silken tofu
• 1 Cup Raw cashews soaked overnight
• ½ Cup Nutritional yest
• 2 Tablespoons Apple cider vinegar
• 3 Cups Fresh spinach
• ¼ Cup Water Chestnuts chopped
• olive oil
• 1 Medium onion
• 2 Cloves garlic chopped
• Paprika to taste

Prep Time 5 Mintues Cook Time 3 Minutes Servings Servings Ingredients 1 14 oz package Silken tofu 1 Cup Raw cashews soaked overnight ½ Cup Nutritional yest 2 Tablespoons Apple cider vinegar 3 Cups Fresh spinach ¼ Cup Water Chestnuts chopped olive oil 1 Medium onion 2 Cloves garlic chopped Paprika to taste

Instructions

1. Combine the tofu, cashews, nutritional yeast and apple cider vinegar in a food processor. Blend until smooth.
2. Combine tofu, cashews, nutritional yeast and apple cider vinegar in a food processor. Combine until smooth.
3. Cook the spinach in boiling water for 1-2 minutes or until tender. Drain, let cool and then squeeze the excess water out. Roughly chop.
4. Add the oil, garlic, and onion to a frying pan. Sauté over medium heat until the onions caramelize.
5. Add the spinach and water chestnuts to the frying pan and sauté for one minute. Add the tofu mix and saute for another few minutes until heated thoroughly. Remove from heat and garnish with paprika.