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Vegan Spinach Dip

Ingredients

Spinach Dip

  • 2 teaspoons granulated garlic
  • 1½ teaspoons onion powder
  • 1 tablespoon grated onion, (1/4 small onion)
  • 1 small carrot, grated
  • 1½ teaspoons salt
  • 1 teaspoon dried parsley
  • 1 tablespoon dried minced onion
  • 1 bag fresh baby spinach (6-8 ounce size), chopped
  • 1 can water chestnuts, drained and chopped
  • 4 green onions, chopped
  • 1 cup vegan mayonnaise
  • 2 cups vegan sour cream (see below)

Sour Cream

  • 1 3/4 cup raw cashews, not salted
  • 1 cup unsweetened plain soy or almond milk
  • 1/4 cup lemon juice
  • 1/4 cup refined coconut oil, melted
  • 2 teaspoons apple cider vinegar
  • 2 pinches of salt

Instructions

Sour Cream (see note below*)

  • Blend all sour cream ingredients together in a high-speed blender.
  • Place into a container and refrigerate. (This can be done up to 2 days ahead of time.)

Spinach Dip

  • Combine all dip ingredients, including the sour cream together.
  • Refrigerate for a few hours to allow the flavors to mix and the dip to thicken.
  • Serve with a fresh sourdough bread and crunchy vegetables.

Notes

*For smooth and silky sour cream, use a high-speed blender such as a Vitamix or Blendtec. If you have a standard blender the texture may be a little gritty. Try soaking your cashews for 6-8 hours before blending to help a standard blender break them down.
Recipe created by Angela Merchant and Jessica Gonzalez from Ahimsa Vegan Eats -  adapted from No Meat Athlete -
Vegan Thanksgiving Recipes and Tips (nomeatathlete.com)