Today I’m going to show you how to make a vegan creamy baked spinach dip. This dip is super easy to make and perfect as a snack, or for your dinner party, super bowl party or holiday get together.
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BAKED SPINACH DIP
Prep time 5 mins
Cook time 30 mins
1 tbsp coconut or avocado oil
3 cloves garlic, pressed
1-300g package of frozen spinach, thawed & drained
1 cup silken soft tofu
¾ cup soaked cashews, drained & rinsed
1 tbsp tapioca starch, optional
1 tbsp apple cider vinegar
2 tbsp nutritional yeast
1 tsp onion powder
½ tsp garlic powder
½ tsp -1 tsp salt
1 tsp dried dill, 1 tbsp fresh dill, chopped
¼ tsp pepper
¼ tsp vegan worcestershire sauce, optional
½ cup + ½ cup vegan cheese shreds of choice, divided
Preheat oven to 400 F.
Heat oil in a large pan over medium heat.
Add garlic and cook until fragrant 1-3 minutes.
Add spinach and cook until spinach is heated through about 5-7 minutes.
Meanwhile, to a blender, add tofu, rinsed cashews, tapioca starch, if using, apple cider vinegar, nutritional yeast, onion powder, garlic powder and salt and blend until smooth. Taste and adjust salt to taste.
Transfer the tofu cream mixture and the spinach to a mixing bowl along with dill, pepper and Worcestershire sauce, if using, and mix.
Add 1/2 cup of vegan cheese shreds and combine.
Transfer to a oven safe dish, like a casserole dish, cast iron pan, or baking dish and top with remaining 1/2 cup vegan cheese shreds.
Bake in oven until the dip is bubbly and golden brown on top, about 25 – 30 minutes.
Serve hot with dippers of your choosing; like toasted baguette, pita, chips, or fresh cut veggies.
Note: this recipe is SUPER easy to prepare a night or two ahead. Simply prepare according to instructions until baking. Keep in the fridge overnight, and then bake the next day when ready to serve for a party or get together! The flavours really develop overnight, making this dip even yummier.
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