VEGAN SPINACH DIP

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
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