Spinach Dip

Cream Sauce

1 ½ tbsp vegan mayonnaise

1 ½ tbsp nutritional yeast

1 tbsp lemon juice

½ cup raw cashews (soaked for 4 hours)

½ tsp apple cider vinegar

½ tsp granulated sea salt

½ tsp onion powder

¼ tsp garlic powder

¼ cup coconut cream

Spinach (filler)

3 cups baby spinach

1 tsp minced garlic

½ tbsp extra virgin olive oil

½ tsp dried oregano

¼ cup finely chopped yellow onion

¼ tsp ground black pepper

Instructions

Add soaked cashews to a food processor. Then add lemon juice, coconut cream, vinegar, onion and garlic powder, vegan mayonnaise, pinch of salt (if using) and nutritional yeast. Blend until the mixture it is smooth and creamy, then set aside.

Over medium heat, add olive oil to a frying pan (or skillet). Once the oil is hot, add chopped onions, minced garlic, black pepper and dried oregano. Sauté until the onions are translucent.

Then, add less than half of the fried onions to the blender with the cashew cream and process / blend once more until smooth. Back to the frying pan, add the chopped baby spinach leaves to the remaining onions and sauté until the spinach is wilted.

Preheat the oven to 400 Degrees F. Pour the cashew cream into a large baking dish. Then add the sautéed spinach and onions and stir in gently. Bake for 15 minutes until golden brown on top.

Serve with crackers, corn chips, bread or raw veggies for dipping.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 375

% Daily Value *
Total Fat 29.9g46%

Saturated Fat 10.1g51%
Sodium 186mg8%
Potassium 760mg22%
Total Carbohydrate 26.5g9%

Dietary Fiber 5.5g22%

Sugars 4.3g
Protein 11.2g23%

Calcium 7%
Iron 31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Spinach Dip