This creamy vegan spinach dip is a crowd-pleaser that’s as nutritious as it is delicious.
Packed with plant-based protein from tofu and cashews, fiber-rich spinach, and heart-healthy fats, it’s a guilt-free appetizer.
Quick to prepare and perfect for entertaining or meal prep, this dip is smooth, flavorful, and ideal for anyone seeking a wholesome, satisfying snack.
Vegan Spinach Dip
Equipment
- 1 measuring cup
- 1 Measuring Spoons Set
- 1 chef’s knife
- 1 cutting board
- 1 blender
- 1 medium saucepan
- 1 large skillet or sauté pan
Ingredients
- 6 ounces fresh spinach
- 2 tablespoons cooking oil olive or avocado
- ¾ cup yellow onion diced
- 3 garlic cloves minced
- ¾ cup raw cashews soaked for 2 hours
- 4 ounces soft or silken tofu
- ½ teaspoon salt
Instructions
- Prepare the Spinach: Begin by thoroughly washing 6 ounces of fresh spinach under cold running water to remove any dirt or grit. Drain well. Place a medium saucepan over low heat and add 1 teaspoon of water. Add the spinach and gently wilt it for about 2–3 minutes, stirring occasionally with a wooden spoon until the leaves are soft but still vibrant green. Remove from heat and set aside to cool slightly.
- Sauté the Onions: Take a large skillet or sauté pan and place it over medium heat. Pour in 2 tablespoons of cooking oil (olive oil or avocado oil works best). Once the oil is shimmering, add ¾ cup of finely diced yellow onion. Cook the onions for about 4–5 minutes, stirring occasionally, until they become translucent and fragrant. This slow sauté develops a natural sweetness and depth of flavor that complements the spinach.
- Cook the Garlic: Add 3 minced garlic cloves to the skillet with the onions. Stir continuously for about 30 seconds to 1 minute. Be careful not to let the garlic burn, as it can turn bitter. Cooking the garlic briefly releases its aromatic oils, which will infuse the dip with a warm, savory flavor. Remove the skillet from heat after this step.
- Soak the Cashews (If Not Already Done): For optimal creaminess, soak ¾ cup of raw cashews in water for at least 2 hours prior to blending. This softens them, allowing them to blend into a smooth, decadent texture that replaces dairy. If you’re short on time, you can use hot water to soak them for 30–45 minutes, but longer soaking yields the best consistency. Drain the cashews before using.
- Combine Ingredients in Blender: Add the wilted spinach, sautéed onion and garlic mixture, soaked cashews, 4 ounces of soft or silken tofu, and ½ teaspoon salt into a high-speed blender. Secure the lid and blend on high until the mixture becomes completely smooth and creamy. Stop and scrape down the sides of the blender as needed to ensure everything is fully incorporated. The result should be a velvety, lump-free dip with a light green color.
- Adjust Seasoning: Taste the dip and adjust the seasoning if necessary. You can add a pinch more salt, a squeeze of lemon juice for brightness, or a dash of black pepper for subtle heat. Blend briefly again if you add any extra ingredients.
- Chill the Dip: Transfer the blended spinach dip into an airtight container or serving bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together. Chilling also thickens the dip slightly, giving it a perfect creamy consistency for spreading or dipping.
- Serve and Enjoy: Serve the vegan spinach dip chilled or at room temperature. Pair it with fresh vegetable sticks, crackers, bread slices, or chips. This dip is ideal for parties, snacks, or as a nutritious addition to meal prep. Any leftovers can be stored in the refrigerator for up to 4–5 days.
Notes
- Soak Cashews Properly: Don’t skip soaking the cashews. Soaking softens them, ensuring a creamy, smooth texture that mimics dairy. Quick soaking in hot water works in a pinch, but for best results, allow at least 2 hours.
- Use Soft Tofu: Silken or soft tofu blends seamlessly into this dip. Firm tofu will make the texture grainy and less smooth.
- Wilt Spinach Lightly: Overcooking spinach can make the dip watery and dark. A brief 2–3 minute wilt preserves color, flavor, and nutrients.
- Chill Before Serving: Refrigerate the dip for at least 30 minutes to let the flavors meld and intensify.
- Customize Flavor: Add lemon juice, nutritional yeast, or fresh herbs for extra zing. Taste and adjust salt and seasonings after blending.
Chef’s Secrets For Perfect Dip
The secret to an ultra-creamy vegan spinach dip lies in the balance of ingredients and proper preparation.
Always use soft tofu and fully soaked cashews—these two ingredients provide the base creaminess without dairy.
Sautéing the onions slowly allows natural sugars to develop, enhancing depth and richness.
Briefly wilting the spinach ensures the dip retains its bright green hue and fresh flavor.
For extra indulgence, a tiny drizzle of olive oil before serving can elevate the texture.
Creative Serving Suggestions Ideas
This versatile spinach dip pairs beautifully with fresh vegetables like carrots, cucumber, and bell peppers, or crunchy crackers and pita chips.
You can also spread it onto sandwiches, wraps, or toast for a quick, protein-rich snack.
For party platters, try topping the dip with toasted pine nuts, a sprinkle of smoked paprika, or finely chopped fresh herbs to add color, texture, and flavor contrast.
It’s equally delicious served chilled or slightly warmed.
Storage Tips To Maintain Freshness
Store the dip in an airtight container in the refrigerator for up to 4–5 days.
For longer storage, it can be frozen in a freezer-safe container for up to 2 months.
When freezing, slightly under-blend the mixture so it maintains a creamy texture after thawing.
Thaw overnight in the refrigerator and stir well before serving.
Avoid leaving the dip at room temperature for more than two hours to preserve freshness and safety.
Frequently Asked Questions
1. Can I use frozen spinach instead of fresh?
Yes! Thawed, well-drained frozen spinach works perfectly. Squeeze out excess water to avoid a watery dip, and proceed with the recipe as usual.
2. Can I skip soaking cashews?
Soaking is highly recommended. It softens the cashews, allowing them to blend into a creamy, smooth consistency. Quick soaking in hot water can work in a pinch but won’t be as smooth as fully soaked cashews.
3. Can I make this dip ahead of time?
Absolutely! Prepare the dip up to 24 hours in advance and refrigerate. Chilling helps the flavors meld and often improves the taste.
4. What can I use instead of tofu?
Silken tofu provides protein and creaminess. If avoiding tofu, you can try blended white beans or more soaked cashews, but the texture and flavor will slightly differ.
5. Is this dip suitable for low-fat diets?
Yes. While it contains healthy fats from cashews and olive oil, the saturated fat content is low, making it a nutritious option for a balanced diet. Adjust the oil quantity if you want to reduce fat further.
