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!
Servings: 2 cups spinach dip
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.