You'd never guess this creamy vegan spinach dip was dairy free! Deliciously addictive, easy to make, and perfect for all kinds of celebrations.
- 1 ½ cups raw cashews, soaked in water 4-8 hours, rinsed, and drained
- 3 vegetable bouillon cubes (or enough bouillon to make 3 cups of broth), crushed
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¾ cup water, divided
- 3 tablespoons lemon juice
- 1 (10 ounce or 283 gram) package frozen spinach, thawed
- ½ cup chopped scallions (about 3 scallions)
- 1 (4 ounce or 113 gram) can water chestnuts, drained and finely chopped
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Place the cashews into the bowl of a food processor fitted with an s-blade. Add the bullion cubes, onion powder, garlic powder, and ¼ cup of water.
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Blend the mixture to a smooth paste, stopping to scrape down the sides of the bowl as needed.
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Add the remaining water and lemon juice. Blend everything again until smooth and creamy.
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Squeeze the spinach to remove as much excess water as possible, then add it to the food processor, along with the scallions and water chestnuts.
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Pulse the food processor until the ingredients are well-mixed, stopping to scrape down the sides of the bowl as needed.
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Taste-test the mixture and season it with salt and pepper to taste, if desired.
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Transfer the dip to a serving bowl and serve it with bread or veggies.
Makes about 2 cups of dip.