Do you want to introduce your carnivore friends to a vegan delight? Set this guilt-free hot dip down in front of them and don’t tell them it’s vegan. They’ll tuck in and mop up. When they’ve wiped the pan clean, you can let them in on your secret. This will be a hit at any St. Patrick’s Day party. You might even make a convert because this dip is going to “blow their socks off.”
20 minutes to make /serves 5-7 if someone doesn’t hog it all.
1 mild onion (diced)
1 box of chopped frozen spinach (thawed, drained and squeezed dry)
14 ounces tofu, soft (a little less than one block)
3/4 C Cashew nuts, raw (soaked in water for 8 hours and drained)
2 tsp apple cider vinegar
1 small can of chopped water chestnuts
1/4 C nutritional yeast
2 cloves garlic (minced)
1/4 tsp Paprika
Salt to taste
Olive oil, extra virgin
Vegetable oil to sauté
In the food processor add cashews, tofu, nutritional yeast, salt, and vinegar. Pulse until it is a puree.
To a large skillet add a small splash of vegetable oil. Sauté the garlic and onions over medium until caramelized.
Stir in the spinach and water chestnuts and continue to sauté until heated.
Adjust the heat to low and add the nut/tofu puree. Stir constantly until dip is heated all the way through. Salt to taste, drizzle lightly with olive oil and sprinkle with paprika. Serve with crudité or a fresh baguette.
Nutritional yeast provides the delicious cheesy flavor. The vinegar adds the tang you would find in sharp cheddar. The water chestnuts add the traditional crunch you expect in spinach dip. The creamy cashews and tofu bring it all together. This dip is chocked full of flavor and utterly addictive.
What’s your go-to thing to bring to parties? Let me know in the comments below!