Spinach Dip – a vegan and oil free update to the classic party favorite that everyone loves! serve with fresh veggies and snacks for game day or ANY day!
Winery owners throw some really good parties.
We spent the weekend in wine country again. When we were there a couple weeks ago for vacation, we signed up for a couple new wine clubs. One of the wineries – Vidon Vineyards – had a summer party scheduled for their members, and we really liked this vineyard so we decided to go back!
We sat outside in the sunshine, looking over the beautiful valley of vineyards, drinking wine and eating pizza and salad. The winery had hired caterers with a wood fired pizza oven on a truck – the pizza was excellent. As was the wine.
Late Sunday afternoon, we picked up Basil and headed home – both tired and wanting to relax in front of a good movie. It was hot, I didn’t want to cook, and I had an immense craving for spinach dip. Cool, quick and minimal effort. Bonus, I already had all the ingredients in my kitchen.
I bet you do too.
This was dinner:
dairy, egg, soy, oil, and gluten free, vegan
2 cups raw cashews, soaked several hours
1 + cups water, to reach a cream consistency
2 tablespoons sauerkraut liquid (or pickle juice)
juice of 1 lemon
1 garlic clove, minced
1 (10 ounce) box frozen spinach, thawed
1 (8 ounce) can water chestnuts, drained
3 green onions, diced
2-3 teaspoons onion powder
1 teaspoon celery salt
Squeeze spinach to remove water.
Dice water chestnuts.
In high powered blender, combine soaked cashews and water. Blend at high speed until smooth. Add sauerkraut liquid and lemon juice as you continue to blend.
Transfer to a bowl and stir in garlic, spinach, water chestnuts, onions, celery salt, and onion powder.
Serve with (gluten free) pretzels and veggies.
I thought it was a perfect easy dinner on a hot day.
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ABOUT KRISTINA SLOGGETT: Kristina is spabettie! She founded spabettie in 2010 to share her vegetarian recipes. Vegetarian quickly became vegan.
As the sole recipe developer and photographer at spabettie, Kristina turned her love of cooking and creativity into an extremely fun and challenging way to spend her days – sharing just how flavorful and vibrant vegan food is!
She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.
printable Spinach Dip recipe:
- 2 cups raw cashews, soaked several hours
- 1 + cups water, to reach a cream consistency
- 2 tablespoons sauerkraut liquid (or pickle juice)
- juice of 1 lemon
- 1 garlic clove, minced
- 1 (10 ounce) box frozen spinach
- 1 (8 ounce) can water chestnuts, drained
- 3 green onions, diced
- 2-3 teaspoons onion powder
- 1 teaspoon celery salt
- Squeeze spinach to remove water.
- Dice water chestnuts.
- In high powered blender, combine soaked cashews and water. Blend at high speed until smooth. Add sauerkraut liquid and lemon juice as you continue to blend.
- Transfer to a bowl and stir in garlic, spinach, water chestnuts, onions, celery salt, and onion powder.
- Serve with (gluten free) pretzels and veggies.
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.