I’ve made spinach dip before, but this time I’m making it vegan.
Full disclosure, I went into this recipe thinking I was baking a delicious quiche for dinner. Instead, what came out of the oven was a creamy, cheesy vegan spinach dip. By chance I had both tortilla chips and tasty bread in the house so all was not lost. I didn’t feel too bad about having the dip as my dinner because it’s not actually cheese! That’s wild! I need to brainstorm more about that vegan quiche but at least I can cross vegan spinach dip off my to-do list.
The best part about his recipe is that it doesn’t rely on mysterious vegan alternatives, like vegan “cream cheese”, or on expensive cashews. The base is made with tofu, potato, carrot, and onion, while nutritional yeast and spices give it flavor. The dip is reminiscent of my vegan mac and cheese but with a milder flavor similar to mozzarella.
Once you blend up the cheese base you’ll mix it with sauteed spinach and onions, or whatever else you’d like to include in the dip. Next time I’ll probably go all the way and include artichokes. (Or on the flip side leave out the greens entirely and just have cheese dip…whatever.)
The spinach dip should be baked about 20 minutes so it’s warm and gooey. This is a good time to slice up some fancy bread for serving.
By the way, I have to go outside to take photos because the lighting in my home is bad. This is my awesome porch and a cool table my father finished. Also, there’s a mug some stranger left us which says “America’s Vancouver.” We use it to store incense.
|Prep Time||20 minutes|
|Cook Time||20 minutes|
- 1 potato peeled and chopped
- 1 carrot peeled and chopped
- 1 onion one half in large segments, one half chopped
- 1 block firm tofu
- 16 ounces frozen spinach defrosted and squeezed
- 2 cloves minced garlic
- 1 tablespoon turmeric
- 1 tablespoon garlic powder
- 1 tablespoon red pepper flakes
- 3 tablespoons nutritional yeast
- Bread or chips for serving
- Preheat oven to 350 degrees
- Bring a medium pot of water to boil
- Boil the carrot, potato, and segmented onion half until fork tender, reserve 1/2 cup of the boiling water
- Transfer the carrot, potato, onion, and reserved water to a blender, blend until smooth
- Add the tofu and spices, blend until smooth
- In a medium saute pan, cook the chopped onion half and garlic until caramelized
- Add the defrosted spinach to the pan and stir to combine
- Stir together the tofu mixture and spinach mixture
- Pour into baking pan and bake for 20 minutes
- Serve with chips, bread, or whatever the heck you want