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Spinach Dip (raw, vegan, gluten-free)

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This vegan spinach dip is a “show stopping” recipe to add to your repertoire.  I will go as far as saying, “Let me show you the way to heaven with a spoon!” It is creamy, full-bodied, and sumptuous.  It’s so amazing that this can be achieved by using only whole foods and no added substitutes.

You don’t have to be a raw foodie to partake of this recipe.  Next time you go to a party replace with the typical dairy laden, colon clogging, “run of the mill” stuff with this and be prepared to wow everyone.

You see I created this recipe for my little sister who is serious about spinach dip.  She knows her stuff and trust me, I was sweating bullets as I watched her take the first bite.

Her response… She said that she wanted the recipe so she could make it for her co-workers.  I sighed a sigh of relief, sponged the wet dew from my forehead and grinned from ear to ear.  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 refreshing that can only be achieved with fresh spinach.  I don’t recommend using frozen spinach because as it thaws it will release a lot of water and “muddy” up your dip.  Although this recipe can be eaten right away, I will say that it taste better the next day.  You will noticed a tiny bit of liquid on top of the bowl after is sits overnight.  Not to be alarmed, just stir it back in and enjoy.

I served this dip with my “Club” Crackers which can be found (here), but don’t limit to just that one. I have so many wonderful cracker recipes that it would taste wondrous upon. Click (here) to flip through them. I hope you enjoy this recipe. Blessings, amie sue

Spinach-Dip1Ingredients: yields 5 cups dip

  • 10 oz spinach
  • 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 Himalayan pink salt
  • 2-4 Tbsp organic, cold-pressed olive oil


  1. After soaking the cashews, drain and rinse before adding to the recipe.
  2. Chop the spinach and red onion, place in mixing bowl.
  3. 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.  Once the sauce is smooth, drizzle in the olive oil while the blender is running.  Blend just until incorporated.
  4. Pour the sauce in to the bowl with spinach and onion and mix.
  5. Chill for 1-2 hours to increase the dips thickness.
  6. Garnish with chopped red bell pepper or more onion for color.
  7. This should keep for 2-3 days in the fridge. I don’t recommend freezing.


One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage.  Daily I get questions regarding substitutions.  Of course we all might have different dietary needs and tastes which could necessitate altering a recipe.    I love to share with you what I create for myself, my husband, friends and family.  I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item.  Generally they are not going to behave, taste, or have the same texture as the suggested ingredient.   Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself.   So have fun, don’t be afraid,  and remember, substituting is how I discovered many of my unique dishes.



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15 thoughts on “Spinach Dip (raw, vegan, gluten-free)

  1. Judy Griffin says:

    Miss Spinach Dip since I gave up dairy so I am psyched to try this. Just wondering if you can skip dehydrating the soaked almonds. Also, if dehydrating how long?


    • amie-sue says:

      Good morning Judy,

      Yes, you could skip that process since they are getting all macerated in the recipe. But make sure you do the soaking process, rinsing them real well. This is an important step to help remove the enzyme inhibirots and phytic acid. This process will help with the aid of digestion. It is a good habit to get into to where once you bring your nuts/almonds home that you immediatly soak and dehydrate them. That way you have the ready to go for quick snacking or for recipes. You can read more about here if you are interested. http://nouveauraw.com/?p=2258.

      Please share with us if you make this, I have a feeling that you will love it! Many blessings Judy, amie sue

  2. Kim says:

    This was a hit at a recent gathering of omnivorous folks. I added a little more nooch and lemon juice and I used shallots instead of red onion. Also, I used equal parts almonds and cashews. I served it with carrots and sugar snap peas.


  3. Carissa says:

    This dip is nothing short of amazing. Both I and my omnivorous husband devoured it. So delicious! I recently stumbled across your beautiful site, and I cannot wait to try more of your recipes! Thank you!

    • Carissa says:

      Also, I used nuts that had just been soaked and not dehydrated (in response to the comment above), and it turned out incredibly tasty.

    • amie-sue says:

      Good evening Carissa,
      I love your name BTW. :) Very pretty. I am going to back up your statement and chim in saying that is amazing! hehe I love it and so far everyone who I have fed it to…loves it. They never know it’s raw! Keep me posted if you try more recipes. Have a wonderful weekend. Blessings, amie sue

  4. Carolina says:

    Just discovered your site after many months of searching for a good raw recipe site. Made two things today both of which I loved …..discover ranch and the spinach dip. Thanks so much for having such great recipes!

  5. Jeani says:

    I’m reading the comments about cashews, almonds, and dehydrating …. or not.
    When I look at the ingredients list, and the preparation instructions, I see nothing about cashews, or dehydrating anything.
    Am I missing something?

    • amie-sue says:


      I indicate in the ingredient list to soak the cashews for 2+ hours. The comment that I made to the other gal was just “in general” about soaking and dehydrating nuts and the importance of doing so. Plus, some people used other nuts for this recipe and commented how it went. amie sue

  6. Carrie says:

    The spinach dip calls for olive oil, but it’s not listed in the preparation. Can you clarify?

  7. Penny says:

    Hi, I am allergic to nutritional yeast, is it a must or can I leave it out?

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