Vegan Spinach Dip Recipe

Ingredients

• 1 cup raw cashews (soaked overnight)
• 3/4 cup frozen chopped spinach (drained, (from about 300g before defrosting))
• 2 tbsp fresh parsley (stem removed, finely chopped)
• 1/2 cup almond milk ((or other unflavored non-dairy milk))
• 4 tbsp nutritional yeast
• 3 clove garlic
• 1 tbsp fresh lemon juice
• 1 tsp onion powder
• 1/2 tsp dried dill
• 1/2 tsp crushed red pepper flakes ((or more for a spicy spinach dip))
• 1/2 tsp salt

Instructions

1. 1

   Soak the raw cashews in water and leave them in the fridge for at least 8 hours or overnight. Drain. Add the drained cashews and the almond milk to a blender and blend on high until smooth.

2. 2

   Add the peeled garlic cloves, nutritional yeast, onion powder, and dill. Blend on high until it turns smooth again. Take the time to stop and scrape down the sides of the blender and stir the mixture to make sure everything is blended and to get rid of the nutritional yeast that will accumulate.

3. 3

   Season with salt, pepper flakes, and lemon juice. Blend on low until thoroughly combined. Taste and adjust salt and lemon juice as preferred.

4. 4

   Add the chopped parsley and the drained spinach (Note1). Press the pulse button several times until everything is incorporated.For the best flavor and quality, place the spinach mixture in a covered container and chill in the fridge for at least 1 hour before serving (Note2).