Dairy-free Spinach dip may be void of lactose but not of flavor! My sister raved about this dip and she is a dairy eater by all means. She said that she wanted the recipe so she could make it for her co-workers, for me, that is always a good sign. I normally can’t pull the wool over her eyes when it comes to dairy products, but this recipe fooled her. This recipe is light and fresh tasting. I don’t recommend using frozen spinach because as it thaws it will release water and “muddy” up your dip. Fresh is always the best. Enjoy!
Ingredients: yields 5 cups dip
- 10 oz spinach (fresh only, don’t use frozen)
- 1/2 red onion, diced (3/4 cup)
Sauce: yields 4 1/2 cups
- 1 cup water
- 1/3 cup fresh-squeezed lemon juice
- 2 cups raw cashews, soaked 2+ hours
- 2 Tbsp nutritional yeast (Red Star brand preferred)
- 2 – 4 garlic cloves
- 1/2 – 1 tsp sea salt
- 1/4 cup of organic, cold-pressed olive oil
- Chop spinach and red onion and place in mixing bowl.
- Place the ingredients in the following order into the blender; water, lemon juice, cashews, nutritional yeast, garlic, and salt. Blend until smooth. Depending on the blender, this can take 1-3 minutes. Adding the liquid first will help the blades move more freely.
- Pour the sauce in to the bowl with spinach and onion and mix.
- Chill for 1-2 hours to increase the dips thickness.
- Garnish with chopped red bell pepper or more onion for color.
- This should keep for 2-3 days in the fridge. I don’t recommend freezing.