Vegan Spinach Dip

The base is instead made of a simple puréed cashew cream seasoned with nutritional yeast sautéed shallot and garlic salt and pepper.

Vegan spinach dip. We went for fresh spinach but you can always use frozen if thats what you have on hand just be sure to thaw and squeeze out excess liquid before use. This is a classic spinach dip made vegan with just a few ingredient swaps. Frozen spinach Be careful to thaw and squeeze out all the liquid.

Our version is also low-fat and low-carb. Bring it to your next event to wow your family and friends. This Vegan Spinach Dip tastes JUST as good as your grandmas but without any dairy involved.

How to Make Vegan Spinach Dip Start by rinsing and draining those raw cashews. In a large pan heat up the oil on medium heat. Preheat the oven to 375F 190C.

Add the water chestnuts and spinach and sauté to heat through. Made with just a handful of ingredients. How to make what to serve with classic spinach dip.

Add the baby spinach to the pan folding in a handful at a time so the pan isnt too overcrowded and cook until wilted. Chop the spinach and red onion place in mixing bowl. Vegan Spinach Dip Low-Fat Version Patricia Maroday.

Turn down the heat and add the tofu and cashew puree. Instead of using fat laden sour cream and mayo you can make it just as satisfying. Add soaked cashews to your blender jug along with lemon juice coconut cream white vinegar salt and onion powder vegan mayonnaise and nutritional yeast.