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Vegan Spinach Dip


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!

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Rate this recipe 4.2/5 (10 Votes)


  • 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)


Servings 14
Preparation time 10mins
Cooking time 25mins


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.

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