I’d be a liar and you’d never believe a thing I said if I told you that this vegan spinach dip tastes exactly like the full fat, full cheese, full mayo version. But I’d be an equally big fibber if I neglected to convey just how ridiculously good this spinach dip is.

To help you get the picture, let me start by sharing my mental dialog as I devour a normal batch of spinach dip at a party:

Bite 1: “OMG!!! This is A-M-A-Z-I-N-G!!!!”

Bites 2-5: “Ohhh… I reaalllly shouldn’t… but I can’t help myself”

Bites 6-10: “Now I’m thirsty, let me wash it down with a giant red Solo cup of soda.”

Bites 11-∞:”It’s gone and I ate most of it… What have I done… How could I have been so weeeak…”

Perhaps you can relate? Well, here’s the internal dialog I had with myself as I scarfed down this vegan spinach dip:

Bite 1: “hmm… not quite the same….”

Bite 2-5: ” But… this is pretty damn good!”

Bites 6-10: “Wow! I can’t {MUNCH}… stop…{DIP}…eating… {CHOMP}… it”

Bites 11-∞: ” It’s gone… but I just ate 189% of my daily Vitamin A, 94% of my Iron, 82% of my Calcium, 72% of my magnesium, 57% of my protein, 56% of my vitamin C, 50% of my fiber for the day…”

And while I can’t promise you won’t feel any guilt at all (especially if you hijack that part of the buffet and slap away hungry hands trying to get a taste), but I can tell you that you won’t have to go to confession at your cardiologist’s office.



  • 400 grams Soft tofu
  • 100 grams Raw cashew nuts (3/4 cup soaked in water overnight and drained)
  • 25 grams Nutritional yeast (~1/4 cup)
  • 2 teaspoons Apple cider vinegar
  • 3 grams Salt (~1/2 teaspoon)
  • 260 grams Spinach (175 grams cooked and squeezed)
  • 1 tablespoon Vegetable oil
  • 175 grams Onion (1 medium onion)
  • 2 cloves Garlic (minced)
  • 100 grams Water chestnuts (diced)
  • Extra virgin olive oil
  • Smoked 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.
  3. Lift the floating spinach off the top of the water, leaving any remaining sand at the bottom of the bowl.

You can find complete recipes of this VEGAN SPINACH DIP in


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