• English
  • Français
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

A Dash Of Wholesome

Un Soupçon de Bien-être

  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Appetizers
    • Snacks
    • Desserts
    • Family Recipes
    • Gluten-Free
    • Vegan
    • Vegetarian
    • All Recipes
  • About me
  • Contact me

Vegan Spinach Dip

July 17, 2017 By Veronique

vegan spinach dip

This vegan spinach dip is hands down one of the best spinach dips I’ve ever tasted. I may be a bit biased but honestly, this one is amazing! I love a good spinach dip but the ingredients in the traditional recipes are rather unhealthy. My love for spinach dip gave me the desire to create the perfect guilt-free vegan spinach dip. Success! It has the same creaminess as the traditional recipes without any mayo, sour cream or cheese. The creaminess in this vegan dip comes from the raw cashews and the potatoes. That means you can enjoy this appetizer knowing it is made from healthy wholesome ingredients. This vegan spinach dip has been quite the crowd pleaser with friends and family (who can’t even tell that it is vegan) and I hope you will enjoy just as much as we do.

Here is how this vegan spinach dip is made (it’s actually quite simple believe it or not).

Ingredients for the creamy base:

vegan spinach dip

Add-ins for this vegan spinach dip:

vegan spinach dip

Quick note about the pickled jalapeños:

vegan spinach dip

The night before you are ready to make this spinach dip, cover the raw cashews with water in an air tight container and place in the fridge for at least 8 hours.

The next day: In a small sauce pan, cover the cubed potatoes with water, bring to a boil over medium high heat and cook until fork tender (about 8-10 minutes). Drain and rinse the soaked cashews and drain the boiled potatoes. Place all the ingredients for the creamy base in a high-speed blender. Blend until very smooth (about a minute).

vegan spinach dip

Heat up a large skillet over medium heat. Add in the olive oil, onions, and garlic. Cook for about 2 minutes stirring constantly to ensure that the garlic does not burn. Add the baby spinach to the skillet and stir gently until the spinach is well wilted. This will take about 2-3 minutes.

vegan spinach dip

Pour the creamy base into the skillet and stir very well. The spinach has a tendency of clumping in the wilting process. Stir the sauce mixture until the spinach is evenly spread out throughout the creamy sauce. Cook over medium heat for about 4-5 minutes or until slightly thickened.

vegan spinach dip

Pour the sauce into your desired serving dish and let cool for about 5 minutes before serving. Serve with your choice of chips, crackers or veggies and enjoy!

vegan spinach dip

V.

vegan spinach dip
Print

VEGAN SPINACH DIP

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6 servings
Author Veronique - adashofwholesome.com

Ingredients

For the creamy base:

  • 1 cup raw cashews , soaked overnight
  • 1 cup potatoes , cubed
  • 1/2 cup unsweetened cashew milk , or other nut milk
  • 6 tbsp nutritional yeast
  • 2 tsp arrowroot flour
  • 7 jalapeño rings , about 1 inch diameter (“tamed” variety)
  • 3 tbsp pickled jalapeño brine
  • 1 tsp lemon juice
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1 1/2 tsp Himalayan pink salt
  • Pinch black pepper

Dip add-ins:

  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 3 large green onions , finely chopped
  • 5 oz fresh baby spinach
  • 1/4 tsp Himalayan pink salt
  • Pinch black pepper

Instructions

  1. The night before you are ready to make this spinach dip, cover raw cashews with water in an air tight container and place in the fridge for at least 8 hours.

  2. In a small sauce pan, cover cubed potatoes with water, bring to a boil over medium high heat and cook until fork tender (about 8-10 minutes). 

  3. Drain and rinse the soaked cashews and drain the boiled potatoes.

  4. Place all the ingredients for the creamy base in a high-speed blender. Blend until very smooth (about a minute).

  5. Heat up a large skillet over medium heat.

  6. Add in the olive oil, onions, and garlic. Cook for about 2 minutes stirring constantly to ensure that the garlic does not burn. 

  7. Add the baby spinach to the skillet and stir gently until the spinach is well wilted. This will take about 2-3 minutes.

  8. Pour the creamy base into the skillet and stir very well. The spinach has a tendency of clumping in the wilting process. Stir the sauce mixture until the spinach is evenly spread out throughout the creamy sauce. 

  9. Cook over medium heat for about 4-5 minutes or until slightly thickened. 

  10. Pour the sauce into your desired serving dish and let cool for about 5 minutes before serving.

  11. Serve with your choice of chips, crackers or veggies and enjoy!

Recipe Notes

  • If a crust forms on the top of your dip after it has been sitting out for a while, simply stir it again and it will be good to go.
  • This sauce reheats very well and can be made ahead of time. Simply re-heat in a large skillet.

Filed Under: All Recipes, Appetizers, Gluten-Free, Snacks, Vegan, Vegetarian Tagged With: appetizers, dip, gluten-free, snacks, spinach, vegan, vegetarian

Previous Post: « Grain-Free Peanut Butter Brownies
Next Post: Gluten-Free Crepes »

Primary Sidebar

About me

Welcome to my blog!
Here I share my passion for healthy cooking. All, with a dash of wholesome.

. . . .

Bienvenue sur mon blogue où j'aimerais vous partager ma passion pour la cuisine santé… pour un soupçon de bien-être.

Subscribe to my newsletter

Let’s Connect!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Most Recent Posts

  • Chocolate Banana Bread
  • GRILLED CORN AND HALLOUMI SALAD
  • Almond and Dark Chocolate Cookies
  • Banana Almond Pancakes

Footer

Copyright © 2025 - A DASH OF WHOLESOME