Vegan Spinach Dip

This Vegan Spinach Dip is truly the BEST EVER. It tastes exactly like the original, but without the animal products. Bring it to your next event to wow your family and friends! Gluten-Free, Oil-Free option.

Course Appetizer

Cuisine America, American

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 13

Cook Time 7

Total Time 20

Servings people

Calories 167kcal

Author Caitlin Shoemaker

Ingredients

1 leek or sub one diced yellow onion
1 tablespoon olive oil
3-5 cloves garlic minced
16 ounces frozen chopped spinach thawed and drained completely
1 8 ounce can of Water Chestnuts diced
8 ounces vegan cream cheese I recommend Kite Hill
8 ounces silken tofu
3/4 teaspoon kosher salt plus more to taste
1/2 tablespoon tomato paste
1 tablespoon nutritional yeast optional
Serving suggestions: crackers crostini, fresh bread, chopped veggies, etc.

US Customary - Metric

Instructions

Clean the Leek: Chop off the root and upper dark green portion of the leek, then cut each leek in half lengthwise. Clean thoroughly under running cold water, making sure to inspect all layers for dirt. Dice the leek into small pieces.
Sauté Aromatics: Warm the oil in a sauté pan over medium heat. Add the leek and sauté for 3 to 5 minutes, until translucent. Add the garlic and sauté for an additional minute, until fragrant. Remove from the heat and transfer to a large glass bowl. Add the drained spinach and water chestnuts and stir into the mixture; set aside to let cool.
Blend: Transfer the vegan cream cheese, silken tofu, tomato paste, and salt to a food processor or blender with a tamper. Blend until smooth, scraping the sides of the device with a spatula as necessary.
Combine: Transfer the blended cream cheese mixture to the bowl and mix well, until evenly combined with the veggies. Serve Chilled: Let the spinach dip chill in the fridge for 15 to 30 minutes before serving as desired.
*Optional* Serve Warm: Return the spinach dip to the pan and warm over medium heat, stirring occasionally, until fully heated. Serve in the pan, or transfer to a different serving dish.
Storage: Vegan Spinach Dip can be made up to 2 days in advance; store any leftovers in the refrigerator for up to 5 days.

Notes

Frozen Spinach: Make sure there is no extra liquid in your spinach once it thaws! I like to wrap mine in a clean kitchen towel (or nut milk big) and squeeze firmly to wring out any extra liquid.

Nutrition