Vegan Spinach Dip – party time!
It’s “bring an appetizer” time of year time of the year and this vegan spinach dip hits the spot. It’s quick and easy to make and goes great with some fresh sourdough bread. You can even pop it in a bread bowl to serve – and look fancy doing it. Some other options to make it your own are a little Cayenne pepper to spice it up, or throw some vegan cheese on top and pop it under the broiler/grill until it’s nice and bubbly.
Vegan Spinach Dip
- 2 cups raw cashews
- 1/4 cup nutritional yeast
- 1 Tbsp olive oil
- 1/2 cup almond milk
- 1 Tbsp apple cider vinegar
- 1/4 onion, finely chopped
- 3 cloves garlic, finely chopped
- 10 oz spinach (a little under 2 cups), finely chopped
Soak cashews overnight in enough cold water to cover them.
Drain water from cashews and add to blender along with the nutritional yeast, olive oil, almond milk, and apple cider vinegar. Blend until smooth.
Saute onion on low heat for 4 minutes, being careful not to let it burn.
Add the garlic and spinach to the pan and saute for a further 2 minutes.
Add mix from the blender to the pan and gently warm through.