Creamy Vegan Spinach Dip

Everyone in the food co-op at work has really been upping their game…and we’ve gone raw/vegan! I’m definitely enjoying it for summertime lunches, but it certainly is quite the challenge. This week we had a beeeeautiful dehydrated tomato tart layered with spinach and an oat/nut/kale crust, also a spinach, peach, and avocado salad with a fresh ginger dressing! These ladies are really stepping up their game. Cooking raw/vegan isn’t very difficult, but it’s not something I normally think about when making a meal – were these almonds blanched?! These tomatoes were steamed before they were canned, weren’t they?! So many things I normally wouldn’t think about, but it has presented me with a brand new culinary challenge, and I’ve had some surprisingly wonderful new discoveries – this creamy vegan spinach dip being one of them!

Cashew cream has become my best friend in this new raw/vegan world. It’s divine. I first discovered it in Joy the Baker’s Vegan Cream of Mushroom Soup (which I HIGHLY recommend – and I think I have previously too). You let raw cashews soak for about an hour, and then blend it up into a dreamy creamy consistency.

This recipe was originally served for my co-op lunch as “creamed” spinach atop a zucchini and cucumber salad which was also wonderful. (This is real color here, people. Real life.)

It’s so simple and so good, you wouldn’t know it’s basically a superfood.  And you only need 6 ingredients! That’s it! :D

p.s.- How great is Phsycho?!?! I don’t know why I was so worried; it was a great way to end summer Screen on the Green.

p.p.s.- Did you know peaches could get this big?!?!

Nuts! Peaches!

Here’s what I did for the spinach dip!

Creamy Vegan Spinach Dip

Soak for about one hour:

-1/2 c. raw cashews
-1/2 c. water

Drain the cashews, and add to them:

-Juice of one large lemon

Blend the cashews and lemon juice until it’s a creamy and there are no lumps left.

In a food processor (or large bowl with an immersion blender or high-powered blender) combine:

-2 bags of raw spinach
-1 large very ripe avocado
-the cashew cream
-1/3 c. extra virgin olive oil
-salt to taste

Blend it all up until it’s super creamy and thick. You could serve it as a spinach pesto over pasta (you’ll probably want to add a little more lemon or olive oil so that it’s not as thick), as a side, or as a dip. Go peaches! (It’ll catch on.) It’s so good for you and so good! Your body will thank you :)

**French phrase for fun!

Bah dis donc, quelle grande pêche!
Wow, what a big peach!

2 thoughts on “Creamy Vegan Spinach Dip

  1. Pingback: Liebster and Super Sweet Blogging Awards | Poppy's Patisserie | Bunny Kitchen

  2. Pingback: Vegan Cream of Broccoli and Kale Soup | le petit artichaut

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