VEGAN SPINACH DIP

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Vegan Spinach DipWhether you’re vegan or not, this spinach dip is just as addictive as the real thing, minus all the guilt.Marc Matsumoto

CourseAppetizerCuisineAmericanYield6 servingsCooking Time15 minutesPreperation Time5 minutesTotal Time20 minutes

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INGREDIENTS

Soft tofu 400 grams
Raw cashew nuts (3/4 cup soaked in water overnight and drained) 100 grams
Nutritional yeast (~1/4 cup) 25 grams
Apple cider vinegar 2 teaspoons
Salt (~1/2 teaspoon) 3 grams
Spinach (175 grams cooked and squeezed) 260 grams
Vegetable oil 1 tablespoon
Onion (1 medium ) 175 grams
Garlic (minced) 2 cloves
Water chestnuts (diced) 100 grams
Extra virgin olive oil
Paprika

STEPS

Add the tofu, soaked cashews, nutritional yeast, vinegar, and salt to the bowl of a high-speed blender (such as a Vitamix) and blend until it forms a smooth puree. If the blender won't spin, try adding a little water (or coconut milk) at a time and use the tamper to help it along. The mixture should have the consistency of pudding.
Chop the roots off the spinach and put it into a large bowl. Wash the spinach under running water while agitating it with your fingers until the water is no longer muddy. Then, stop the water and give any remaining grit a chance to settle to the bottom of the water.

For full instructions you can go to : https://norecipes.com