Oh, the things I feel when I eat this spinach dip! It is so smooth and decadent that it’s very hard for me not to over-indulge. All the yummy ingredients add a little twist to make the recipe come together. With just a small list of ingredients you can whip up this delicious dip. And guess what?! There will be plenty of it to share with your friends and family.
The tofu, oil and nutritional yeast give it its creaminess. The spices make it flavorful, and the spinach makes it pop! Not to forget that the parsley gives it that pizzazz too.
I am quite happy with the consistency of this spinach dip. I will, however, keep experimenting with making vegan creamy dips that also double as sauces if need be like this bean mushroom sauce, but creamier (fattier).
What I love most about this spinach dip is that not only is it versatile in terms of what to eat it with, but it’s also high in protein, and I don’t have to sacrifice the taste to get a good amount of nutrients.
I am still new to the whole creamy vegan dip scene. As it turns out, it isn’t as intimidating as I used to think. I’ve been paying attention to how well onion and creaminess go well together. I have had my eye on a French onion dip recipe made by simple veganista that I would love to try making or creating my own version of soon.
It is crucial to press and drain the tofu before you use it in this recipe, otherwise it will be runny. Sauteing the onion and garlic is equally important in order for them to blend well with the other ingredients.
I hope you enjoy making and trying this dip as much as I do. It’s so naughty!
And please, don’t forget to share your thoughts with me. 🙂
How to make vegan spinach dip
- 3 cups baby spinach
- 1/2 medium onion
- 4 cloves garlic
- 1 block extra firm tofu
- 1/2 cup unsweetened almond milk
- 1/2 cup nutritional yeast
- 1/4 cup canola oil
- 3 tbsp chopped parsley
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp soy sauce
- 2 tbsp dill
- 1 tbsp apple cider vinegar
- 1 tsp salt, (to taste)
- Press Tofu overnight or crumble it and squeeze the liquid out using a cheese cloth.
- Finely chop onion and garlic and saute with 2 tbsp of canola oil.
- Add spinach to satueed onions and garlic and let cook for a couple of minutes while mixing.
- Add tofu, almond milk, rest of canola oil, nutritional yeast, salt, spices, apple cider vinegar and soy sauce and blend until smooth.
- Pour tofu mix into a large bowl and mix in the spinach mix, parsley and dill.
- Enjoy with chips, vegetable sticks and/or bread.