Vegan Spinach Dip
You'd never guess this creamy vegan spinach dip was dairy free! Deliciously addictive, easy to make, and perfect for all kinds of celebrations.
Servings: 16
Calories: 93kcal
Ingredients
- 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
Instructions
- 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.
- Blend the mixture to a smooth paste, stopping to scrape down the sides of the bowl as needed.
- Add the remaining water and lemon juice. Blend everything again until smooth and creamy.
- 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.
- Pulse the food processor until the ingredients are well-mixed, stopping to scrape down the sides of the bowl as needed.
- Taste-test the mixture and season it with salt and pepper to taste, if desired.
- Transfer the dip to a serving bowl and serve it with bread or veggies.
Notes
Makes about 2 cups of dip.
Nutrition
Serving: 2tablespoons | Calories: 93kcal | Carbohydrates: 8g | Protein: 2.9g | Fat: 6.2g | Saturated Fat: 1.3g | Sodium: 164mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g | Calcium: 2mg | Iron: 7mg