NUT-FREE Vegan Spinach Dip

If you are looking for a NUT-FREE vegan spinach dip, this might just be the perfect recipe for you. It is whole foods plant-based all the way (with no cashews) as veggies and of course spinach leaves are turned into a smooth and cold dip. Think of it as a Green Vegan Nacho Cheese Sauce.
HOW TO MAKE THIS RECIPE?
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Ingredients
To blanch
5 oz Fresh spinach leaves
To pre-cook
1 cup Potato (diced) 1 medium
1 cup Sweet potato (diced) 1 small/medium
½ cup Carrot (diced) 1 medium
¼ cup Onion (chopped) ½ small
1 clove Garlic
3 cup Veggie broth
To blend
1 cup Veggie broth aka cooking water
⅓ cup Sunflower seed (raw, unsalted)
2 Tbsp Nutritional yeast
1 Tbsp Lemon juice (freshly squeezed)
½ tsp Hot chili powder or flakes
½ tsp Sweet smoked paprika powder
½ tsp Salt
⅛ tsp Pepper
½ tsp Sriracha (or any other chili paste) optional depending on how hot you like your cheese sauce
Instructions
Blanch spinach leaves
Boil water in a kettle. Wash spinach leaves.
Take a saucepan and add the washed leaves. Pour the piping hot water on the leaves and wait for a minute. Drain the water.
Prepare ingredients
Peel and dice potatoes, sweet potatoes and carrots. The smaller you dice them, the shorter will be the cooking time.
Peel and chop onion and garlic.
Pre-cook ingredients
Boil veggie broth in a pan and add all vegetables (diced potatoes, diced sweet potatoes, diced carrots, chopped onion, and garlic). Cook them until soft.
When ready, reserve 1 cup of cooking water.
Blend everything to make a sauce
Transfer all cooked vegetables and blanched spinach leaves into a blender. Add sunflower seeds (no need to soak them), nutritional yeast, lemon juice, spices, and the reserved cooking water.
Blend them until you have a creamy sauce.
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[@vegos647]

Very nice recipe 😋❤️🥰 thanks for the sharing 🤝🤗

[@mypureplants-vegan1]

We are glad you like it. Hope you'll try it one day