Spinach Dip (Vegan)
Ingredients:
- Cashew Cream Base
- 137 g (1 cup) raw cashews
- ¾ cup (180 ml) vegetable broth
- 15 g (3 tbsp) nutritional yeast
- 15 ml (1 tbsp) lemon juice
- 2.3 g (1 tsp) onion powder
- ½ tsp garlic powder
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- Dip
- 15 ml (1 tbsp) olive oil
- 9 g (3) garlic cloves
- ½ small yellow onion, finely diced
- 280 g (10 oz) fresh baby spinach
- ½ cup (120 g) canned white beans (cannellini), drained and rinsed
- ¼ tsp chili flakes (optional)
Equipments:
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Nutrition:
Servings 1 serving (approx. ¼ cup) Calories 155 Carbohydrates 12g Fat 9g Fiber 3g Protein 6g
Monounsaturated 3.5g Polyunsaturated 1.8g Saturated 1.5g Trans 0g
Vitamin A 210mcg Vitamin C 14mg Vitamin D 0mg
Calcium 75mg Iron 2.8mg Potassium 380mg
Cholesterol 0mg Sodium 270mg Sugar 1.5g Folate 95mcg
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Soak the cashews the full 4 hours, or simmer them in boiling water for 15 minutes if you're short on time — under-softened cashews leave a gritty texture in the base no amount of blending fixes.
Instructions:
- Soak or Boil the Cashews: Soak the raw cashews in cold water for at least 4 hours or overnight. For a quick version, cover with boiling water and simmer for 15 minutes until completely tender. Drain and rinse well. Soft cashews are the key to a perfectly smooth, creamy base.
- Make the Cashew Cream: Add the drained cashews, vegetable broth, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and black pepper to a high-speed blender. Blend on high for 1–2 minutes until completely smooth and silky. Scrape down the sides as needed. Taste and adjust — it should be well-seasoned and slightly salty at this stage. Set aside.
- Sauté the Aromatics: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes, stirring often, until softened and translucent. Add the minced garlic and chili flakes (if using) and cook for another 1–2 minutes until fragrant — don’t let the garlic brown.
- Wilt the Spinach: Add the chopped spinach to the skillet in two or three batches, stirring between each addition so it has room to wilt. Cook for 3–5 minutes total until all the spinach is wilted and most of the moisture has evaporated. This step is critical — excess water will make the dip loose and watery. Press the spinach firmly against the side of the pan with a spatula to squeeze out as much liquid as possible.
- Add the White Beans: Add the drained white beans to the skillet and stir gently to combine with the spinach mixture. Cook for 1–2 minutes to warm through. The beans add body, creaminess, and protein without changing the flavor.
- Combine: Pour the cashew cream over the spinach and bean mixture. Stir well over low heat for 2–3 minutes until everything is combined and the dip is heated through and cohesive. Taste one final time and adjust salt, lemon juice, and pepper to your liking.
- Serve: Transfer to a serving bowl. Drizzle with a little extra olive oil and dust with a pinch of smoked paprika or chili flakes for color. Serve warm or at room temperature with toasted pita, crusty bread, crackers, or crudités.
Notes: The cashew cream replaces sour cream, cream cheese, and mayo in one shot — it delivers the same richness and tang with zero dairy. A high-speed blender gives the smoothest result; a food processor works but may leave a slightly grainier texture. White beans (cannellini) are the secret weapon here. They bulk up the dip, add plant-based protein, and help it hold its shape without making it heavy.
Tips: Squeeze the spinach as dry as you can after wilting — excess moisture is the enemy of a thick, scoopable dip. If the dip seems too thick, stir in 1–2 tbsp of vegetable broth to loosen. For a baked version, transfer to an oven-safe dish and bake at 190°C (375°F) for 15–20 minutes until bubbling and golden.
Make Ahead: The cashew cream can be made up to 3 days ahead and stored in the fridge. The full dip can be made up to 24 hours ahead and reheated gently.
Storage: Refrigerate in an airtight container for up to 4 days. Reheat gently in a skillet or microwave, stirring in a splash of broth if thickened. Not recommended for freezing.
Swaps: No cashews? Use 1 block (340 g) silken tofu blended with the same seasonings for a lighter version. Swap cannellini beans for chickpeas or butter beans. Use frozen spinach instead of fresh — thaw and squeeze dry. Add 1 tbsp white miso paste for extra umami depth.
A few ingredients do most of the work in this recipe. The raw cashews blends into a rich, creamy base that stands in for dairy. The nutritional yeast adds a cheesy, savory umami note. The lemon juice adds acidity that brightens and balances the dish. The onion powder adds sweetness and depth as it cooks down.
Spinach Dip (Vegan)
Ingredients:
- Cashew Cream Base
- 137 g (1 cup) raw cashews
- ¾ cup (180 ml) vegetable broth
- 15 g (3 tbsp) nutritional yeast
- 15 ml (1 tbsp) lemon juice
- 2.3 g (1 tsp) onion powder
- ½ tsp garlic powder
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- Dip
- 15 ml (1 tbsp) olive oil
- 9 g (3) garlic cloves
- ½ small yellow onion, finely diced
- 280 g (10 oz) fresh baby spinach
- ½ cup (120 g) canned white beans (cannellini), drained and rinsed
- ¼ tsp chili flakes (optional)
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The raw cashews blends into a rich, creamy base that stands in for dairy. The nutritional yeast adds a cheesy, savory umami note. The lemon juice adds acidity that brightens and balances the dish. The onion powder adds sweetness and depth as it cooks down.
Prep:
Soak the cashews the full 4 hours, or simmer them in boiling water for 15 minutes if you're short on time — under-softened cashews leave a gritty texture in the base no amount of blending fixes.
Instructions:
- Soak or Boil the Cashews: Soak the raw cashews in cold water for at least 4 hours or overnight. For a quick version, cover with boiling water and simmer for 15 minutes until completely tender. Drain and rinse well. Soft cashews are the key to a perfectly smooth, creamy base.
- Make the Cashew Cream: Add the drained cashews, vegetable broth, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and black pepper to a high-speed blender. Blend on high for 1–2 minutes until completely smooth and silky. Scrape down the sides as needed. Taste and adjust — it should be well-seasoned and slightly salty at this stage. Set aside.
- Sauté the Aromatics: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes, stirring often, until softened and translucent. Add the minced garlic and chili flakes (if using) and cook for another 1–2 minutes until fragrant — don’t let the garlic brown.
- Wilt the Spinach: Add the chopped spinach to the skillet in two or three batches, stirring between each addition so it has room to wilt. Cook for 3–5 minutes total until all the spinach is wilted and most of the moisture has evaporated. This step is critical — excess water will make the dip loose and watery. Press the spinach firmly against the side of the pan with a spatula to squeeze out as much liquid as possible.
- Add the White Beans: Add the drained white beans to the skillet and stir gently to combine with the spinach mixture. Cook for 1–2 minutes to warm through. The beans add body, creaminess, and protein without changing the flavor.
- Combine: Pour the cashew cream over the spinach and bean mixture. Stir well over low heat for 2–3 minutes until everything is combined and the dip is heated through and cohesive. Taste one final time and adjust salt, lemon juice, and pepper to your liking.
- Serve: Transfer to a serving bowl. Drizzle with a little extra olive oil and dust with a pinch of smoked paprika or chili flakes for color. Serve warm or at room temperature with toasted pita, crusty bread, crackers, or crudités.
