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


  • 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


  1. 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.
  2. 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.
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