Vegan Spinach Dip

Vegan Spinach Dip perfect for the holiday gatherings! But how does it taste, you ask? It is super creamy and flavorful, much like the original but with all plant-based ingredients. When paired with veggies, pita bread, and/or chips, it’s a guaranteed hit.

Vegan | Gluten-free

October is finally here! Which means that it’s basically Christmas. Since last year Puerto Rico didn’t get to have a Christmas, this year the holiday’s started on October 1st. So get ready because I have a bunch of recipes to share this season, and a couple of blog posts as well. Hopefully everything will go as planned *fingers crossed*.

For starters, Vegan Spinach Dip! The other day I saw a spinach dip from a ~certain~ tortilla chip brand (you know the one) and it reminded me how I used to love it so much that I would eat half the container with chips in one sitting. Can anyone else relate?

So this version of the classic spinach dip is just like you remember but completely plant-based and way healthier. The original non-vegan recipe calls for sour cream and mayonnaise, and in theory you could swap those ingredients for their vegan counterparts. However, I found a way to make this dip to be equally as satisfying and creamy, but with unprocessed ingredients, by blending up cashews, firm tofu and zucchini, yup you read that right, ZUCCHINI. You might be wondering how I figured this combo out; well cashews & leftover zucchini are my favorite ingredients for pasta sauces. By combining those with tofu the result would be a creamy thick sauce that works amazing as a dip.

How to: Well saute, onion, garlic, zucchini until soft. Drain all of the excess water out of the tofu, literally ALL OF THE WATER; the last thing you want is a runny-dip. Mix the sauteed veggies & tofu to a blender, along with seasonings, and blend until completely smooth. Transfer the sauce to a bowl and handmix in, wilted spinach & fresh parsley, and there you have it! Super easy, creamy and flavourful.

Recipe: Vegan Spinach Dip

Ingredients:

• 1 block firm or extra firm tofu (drained & pressed of excess water)
• 1 zucchini, peeled & roughly chopped
• ½ cup cashews, softened
• 2 cups of fresh spinach or about 1 cup frozen chopped spinach (thawed & drained of excess water )
• ¼ cup unsweetened plant milk
• 1 onion, chopped
• 4 garlic cloves
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tbsp apple cider vinegar
• 1 tbsp onion powder
• 1 tbsp garlic powder
• Salt & pepper to taste
• Handful fresh parsley, chopped

Procedure:

1. For the fresh spinach: Chop the spinach. Use the same technique that you would use for steaming other veggies. Stir occasionally. Once the spinach has just about wilted, remove the pan from the heat and drain off any excess liquid.
2. For the frozen spinach: Thaw the frozen spinach and drain the excess water, then break up by hand.
3. To drain the tofu of excess moisture by pressing continuously or by squeezing it through a mesh bag.
4. Add olive oil to a pan, and place on medium heat. Sauté onions, garlic, and zucchini, for about 10 minutes until everything is softened and golden brown. It might be necessary to lower the heat to avoid burning. Let cool down.
5. To a high-speed blender, add softened cashews and plant milk, blend until completely smooth. Then add in the tofu, sauteed veggies, lemon juice, and apple cider vinegar.
6. Once the mixture is completely smooth, add the salt, pepper, onion powder,  and garlic powder. Blend on high until smooth.
7. Pour the mix into a bowl and handmix the spinach and parsley, stir to combine well. Refrigerate for about an hour before serving.
8. Serve with veggie sticks and chips. Enjoy!

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

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