Hey guys! City Sis here. We are talking all about comfort food right now! Who doesn’t love them some comfort food? One of my favorites? Spinach dip. I had never ventured making it myself in the past but it has always been an appetizer must have for me. Growing up I remember my mom making it every once in awhile, per my request.
When I became vegan I thought the heavenly taste of spinach dip would never reach my mouth again. Cue the sad violin music. But alas! One day while diving into the deep black hole of Pinterest I conveniently came across a vegan spinach dip recipe while searching for new hair styles that, realistically, I would never try. I know you all can relate and you’re lying to yourself if you’re acting like you have no idea what I’m talking about. Anyways, back to the glorious find of a vegan spinach dip recipe. I clicked on the link excitedly only to be disappointed that it is most definitely not vegan. Instead, it’s made with whole milk and cheese. Ugh. Over the next few days I started to think about different substitutions for the milk and cheese. Milk is easy, there is a never ending list of plant based milks out there. Soy and almond being my favorite. Cheese however, that is a tricky one. How do you get the consistency and taste of cheese? I started diving back into the black hole of Pinterest, but this time with a mission at hand. To my surprise tofu was popping up everywhere in combinations with nutritional yeast. I tried it….not terrible but not the creamy taste of spinach dip I remember from times past. Fast forward an hour or two and I find out that cashews make for a lovely creamy texture. Getting back to making this spinach dip, after only a few attempts we have a deliciously creamy vegan spinach dip!
I have made this dip for my kids’ birthday parties, my non vegan family and friends, and just for my self several times. Everyone loves it. The bonus part to this delicious dip is you don’t have to feel guilty when you suddenly realize you have devoured the entire thing, which I have done on a regular basis. This recipe is packed full of vitamins and minerals essential for your body. I hope you all enjoy this as much as I did!
Vegan Spinach Dip
14.1 ounces Soft tofu
3/4 cup Raw cashew nuts (soaked in water overnight and drained)
1/4 cup Nutritional yeast
2 teaspoons Apple cider vinegar
2 teaspoon Salt
10 ounces Spinach
1 tablespoon Vegetable oil
1 Medium Onion
4 cloves Garlic (minced)
Extra virgin olive oil
Add the tofu, soaked cashews, nutritional yeast, vinegar, and salt to a high-speed blender and blend until it forms a smooth puree. If the blender won’t spin, try adding some unsweetened almond milk or water, a little at a time and pulse the blender. The mixture should have the consistency of pudding.
Bring a large pot of water to a boil and add the spinach. Boil until the spinach is tender. 1-2 minutes. Drain the spinach, rinse with cold water and then squeeze the excess water out of the spinach.
Chop the spinach into small pieces.
Add the oil, onions and garlic to a frying pan and sauté over medium-high heat until the onions are a caramel brown color and have reduced to about 1/4 of their original volume. Add spinach and sauté to heat through.
Turn down the heat and add the tofu and cashew puree. Stir constantly until the spinach dip is heated through. Adjust salt to taste.
Drizzle with a little olive oil and then dust with smoked paprika. Serve with vegetables, bread, or tortilla chips.