Hosting a party with guests who follow keto, gluten-free, vegan, and soul food diets? Don’t worry, I’ve got you covered with this easy-to-make cashew spinach dip.
Ingredients
- 1 cup of cashews (raw or roasted, not fried in oil)
- 1/4 cup of sunflower seeds (or pine nuts)
- 1 can of chickpeas (or any other white bean), rinsed
- 3 tablespoons fresh chives, minced
- 2 tablespoons of parsley
- 2 tablespoons of onion powder
- 3 tablespoons of Miso paste
- 3 tablespoons of lemon juice
- 1/4 to 1/3 cup of nutritional yeast (adjust for desired cheesiness)
- 3-8 cups of spinach (add more if desired)
- Salt, pepper – to taste
Instructions
- In a blender, combine cashews, sunflower seeds (or pine nuts), chickpeas (or white beans), chives, parsley, onion powder, Miso paste, lemon juice, and nutritional yeast. Blend until smooth.
- Bring a large pan or pot to medium heat, splash of water and add as much spinach as your soul desires (3-8 cups; I ended up with about 7), and wait till spinach reduces in size… to add MORE spinach 🤣 ( I just love my 🥦 greens).
- Your blended cashew bean mix is ready to marry the sauteed spinach, so do combine them and fold until all ingredients are evenly incorporated. Add salt + pepper + other condiment to taste… I added ashwagandha and roasted chipotle paprika.
- Stir everything together until well combined.
- Serve the spinach dip hot or cold.
DONE! You get a delicious, crowd-pleasing, protein and fiber-packed dip that is both vegan and low carb.
Makes 17 1/2 cup servings
Wondering what to make for mains and sides? Check out my other recipes:
- Seitan
- Asian inspired Asian Inspired Cucumber Salad
- Borsh
- and more
