Vegan Spinach Dip

By á-4939

If you're on a vegan diet this spinach dip is for you. If you're not a vegan, this dip is still for you. Great tastes don't discriminate!

Ingredients

• TOPPING:
• 16 ounces organic spinach, frozen and thawed
• 3 cloves garlic and or 1 tablespoon garlic powder
• 1/4 cup lemon juice
• 1 to 2 tablespoons apple cider vinegar (or more lemon juice)
• 1 cup 'quick-soaked' raw cashews
• 1/2 cup raw parsley
• 1 cup raw arugula
• 2 to 3 tablespoons Nutritional Yeast Flakes
• 1 to 2 tablespoons Vegenaise Spread or drizzle of EVOO, optional
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• Sprinkle Vegan White Cheese (Daiya)

Details

Servings 14
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

Thaw your spinach. I do this quickly by soaking bag in warm water.

Quick-soak your cashews in hot salted water - for about 20 minutes. This will soften them a bit to ease the blending process.

Add all your ingredients (not beans or cheese) to a food processor. Blend until smooth. You can then pulse in the beans (if adding). If adding additional cheese, fold that into the dip. Do a taste test and adjust seasoning to suit your preferences.

Pour spinach dip into a heat-safe serving dish. Top with a sprinkle of cheese (this is optional, cheese-free is perfectly delicious too). If you are in a hurry you can use the microwave "heat and serve" version. Otherwise, I recommend the slow bake/broil version as described above.

Heat/broil in oven as described above and remove to cool for a minute. Serve warm with veggie sticks, bread squares and rice crackers.