I love spinach dip, but it's usually so glutinous and heavy! This vegan recipe is delicious and guilt-free :-)
Ingredients
- 400 grams soft tofu
- 100 grams raw cashew nuts (3/4 cup soaked in water overnight and drained)
- 25 grams nutritional yeast (~1/4 cup)
- 2 teaspoons apple cider vinegar
- 3 grams salt (~1/2 teaspoon)
- 260 grams spinach (175 grams cooked and squeezed)
- 1 tablespoon vegetable oil
- 175 grams onion (1 medium )
- 2 cloves garlic (minced)
- 100 grams water chestnuts (diced) extra virgin olive oil paprika
Steps
- Add the tofu, soaked cashews, nutritional yeast, vinegar, and salt to the bowl of a high-speed blender (such as a Vitamix) and blend until it forms a smooth puree. If the blender won't spin, try adding a little water (or coconut milk) at a time and use the tamper to help it along. The mixture should have the consistency of pudding.
- Chop the roots off the spinach and put it into a large bowl. Wash the spinach under running water while agitating it with your fingers until the water is no longer muddy. Then, stop the water and give any remaining grit a chance to settle to the bottom of the water.
- Lift the floating spinach off the top of the water, leaving any remaining sand at the bottom of the bowl.