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
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
- After soaking the cashews, drain and rinse before adding to the recipe.
- Chop the spinach and red onion, 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. Once the sauce is smooth, drizzle in the olive oil while the blender is running. Blend just until incorporated.
- 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.
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.