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Vegan Creamy Spinach Dip #AppetizerWeek

January 25, 2014 by Lisa Le 27 Comments

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Vegan Creamy Spinach Dip

Welcome to Day #6 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. Whether you are a Broncos fan or a Seahawks fan , we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25. Today is our final day of #AppetizerWeek. We hope you have enjoyed it as much as we have! Should we make it an annual event? I think so!

It’s been a crazy week on the set of Alouette. Getting between 4 and 6 hours of sleep per night, then cooking and cleaning the kitchen during the remaining hours a day, for 16 people, is both ultimately satisfying and exhausting. I’m writing this at 3 in the morning and my brain is swimming with the clink of dishes in the sink and the various shouts of film lingo like “QUIET ON SET!” and “Sound, frame, action!”

In one sentence, this vegan spinach dip: creamy, satisfying and spinachy, a hit among both vegans and omnivores alike (my proof was the empty container of dip at the party).

I hope you get a chance to enter to win this amazing giveaway because there are so many cookbooks on there that I could really use in my kitchen!

Visit all the other Appetizer Week participants for more dishes for the Big Game:

  • Farewell to Appetizer Week by Cravings of a Lunatic
  • Farewell to Appetizer Week by Kiss My Smoke
  • Buffalo Chicken Dip by Frugal Antics of a Harried Homemaker
  • Kickin’ Meatballs by Yours and Mine Are Ours
  • Salsa Cheesecake by Organized Island
  • Jalapeno Cheddar Bites by Rants From My Crazy Kitchen
  • Parmesan and Dill Snack Crackers by From Gate to Plate
  • Game Day Guacamole by Flavor Mosaic
  • Buffalo Spiced Popcorn by Wonky Wonderful
  • Smoked Salmon Bites by Dizzy Busy and Hungry
  • Queso Stuffed Padron Peppers over Romesco by The Little Ferraro Kitchen
  • Hoisin Beef and Scallion Rolls by Karen’s Kitchen Stories
  • Smoked Salmon Potato Stacks by Food Lust People Love
  • Party Pinwheels by My Catholic Kitchen
  • Parmesan Asparagus Phylo Spears by Makobi Scribe
  • Black Bean Hummus by Home Cooking Memories
  • Mini Beef Wellingtons by Clarks Condensed
  • PB & J Wings by Cooking In Stilettos
  • Creamy Cilantro Lime Dip by Mom’s Test Kitchen
  • Rosemary and Sea Salt Roasted Almonds by Try Anything Once Culinary

Vegan Creamy Spinach Dip

Vegan Creamy Spinach Dip

#Vegan Creamy Spinach Dip #appetizerweek #protein #healthy #glutenfree
Print Recipe

Vegan Creamy Spinach Dip #AppetizerWeek

High in protein, this spinach dip is a great savoury appetizer that will please both omnivores and herbivores alike =) Creamy, satisfying, and full of flavour!
Prep Time4 hours hrs 10 minutes mins
Cook Time1 minute min
Total Time4 hours hrs 11 minutes mins
Course: Appetizers & Sides
Cuisine: Vegan
Servings: 2 cups spinach dip
Author: Lisa Le

Ingredients

  • 1 cup cashews raw
  • 1 bunch spinach yields about 1 cup after cooked and squeezed
  • 2 cloves garlic
  • 1 tbsp nutritional yeast
  • 1 tsp toasted sesame oil
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 pinch cayenne pepper
  • To serve: pita chips pita wedges, corn chips, baked tortilla, etc. =)

Instructions

  • First, soak the cashews for 4 hours or overnight in the fridge (8 hours). Rinse, drain, and puree in blender or food processor. Add in garlic, nutritional yeast, sesame oil, onion powder, garlic powder, salt, black pepper, and cayenne and process until well combined.
  • Meanwhile, wash the spinach, and blanch quickly in boiling water until it turns a beautiful bright green (I probably only did 30 seconds). Remove and submerge in ice bath to stop cooking process.
  • Squeeze out excess water until you basically have a handful of squeezed spinach.
  • Roughly chop once and throw into the food processor, pulsing until the spinach is combined with the cashew mixture.
  • Remove and serve immediately.

Notes

It might be tasty if you bake it for a bit with some vegan cheese mixed in and/or on top, but I haven't tried it personally. Let me know if you try that.

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a Rafflecopter giveaway

***Disclaimer: This giveaway is being provided by sponsors. #AppetizerWeek bloggers have not received product or been compensated as a part of this giveaway.***

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Filed Under: Appetizers & Sides, Gluten-Free, Snacks, Vegan recipes Tagged With: appetizer, dip, giveaway, party food, spinach, sponsored, vegan

About Lisa Le

Lisa is the thirty-something, nerdy, procrastinating, feminist blogger and photographer behind The Viet Vegan. She loves spicy foods, noodles, and food in bowls.

Reader Interactions

Comments

  1. Tina says

    January 25, 2014 at 3:36 PM

    The spinach dip looks yummy!

    Reply
    • Tina says

      January 25, 2014 at 3:37 PM

      Love the Moosewood Cookbook!

      Reply
    • Lisa Le says

      January 26, 2014 at 9:22 PM

      Thanks Tina =)

      Reply
  2. Ala says

    January 25, 2014 at 6:48 PM

    Thanks for sharing this! I just made a similar vegan spinach dip using chickpeas instead of cashew nuts, and the addition of a sweet Thai chili sauce really boosted the flavor profile of the dip. I’d love to try this next! Favorite cookbook: I think it has to be the Harry Potter Unofficial Cookbook, to be honest ;)

    Reply
    • Lisa Le says

      February 1, 2014 at 12:01 AM

      Ooh that sounds awesome! Kind of like a spinach hummus with some sweet kick to it. And I’m totally with you on the HP cookbook haha. I grew up reading the books and when I was 11, I secretly wished I went to Hogwarts haha. I would have been Hermione’s bestie.

      Reply
  3. sarah says

    January 25, 2014 at 7:03 PM

    Vegan Brunch!!

    Reply
  4. Raquel says

    January 25, 2014 at 8:13 PM

    One of my favorite cookbooks is the Smitten Kitchen Cookbook! The dip looks delish!

    Reply
    • Lisa Le says

      January 26, 2014 at 9:22 PM

      I loooove Smitten Kitchen! Thanks Raquel =)

      Reply
  5. Jasmine B says

    January 27, 2014 at 3:39 PM

    Although it is not an official “cookbook”, my grandmother wrote down all of her recipes, and it is my favorite book when cooking :)

    Reply
  6. Katie says

    January 30, 2014 at 8:33 PM

    I really like Veganomicon. Full of great recipies!

    Reply
  7. Kim Beaulieuc says

    January 31, 2014 at 11:29 PM

    This looks so amazing. I am so glad you joined us this week. xx

    Reply
    • Lisa Le says

      February 1, 2014 at 12:06 AM

      Thanks Kim! I’m so glad too! I never would have imagined such a massive collection of appetizers! Really impressive that you and Kristin organized it =)

      Reply
  8. sharon says

    February 1, 2014 at 12:24 PM

    I already have the vegan slow cooker and have made several recipes.
    I have tried the banana french toast cupcakes from bake and destroy as well as their yummy corn muffins

    Reply

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