Gluten-Free, Vegan Spinach Dip

Longing for spinach dip, but have gone dairy-free, gluten-free or both? Thanks to a recipe by cookbook author Susan O’Brien, spinach dip is no longer out of reach!

In her cookbook, “Gluten-Free, Vegan Comfort Food: 125 Simple & Satisfying Recipes, from “Mac and Cheese” to Chocolate Cupcakes,” she offers an easy to follow recipe ready for you to dip your favorite veggies or bread into it. And when stored in an airtight container in the refrigerator, it will stay fresh for several days!

Spinach Dip

1 tbsp olive oil
½ cup finely chopped onion
1 to 2 cloves garlic, minced
1 cup packed fresh spinach, steamed and drained
3 tbsp Tofutti sour cream
1 tbsp lemon or orange juice
1 cup ground raw cashews, finely ground in a food processor
¼ tsp. sea salt
Fresh cracked pepper to taste

In a small saucepan, heat the olive oil over medium-high heat, and then add the onions and sauté until soft – about 4 minutes. Add the garlic and sauté a few minutes longer. Turn off the heat and set aside.

Place the steamed, drained spinach, and all the other ingredients listed in a food processor and pulse until they are well blended.

Place mixture in a serving bowl and season with salt and pepper to taste. Refrigerate before serving.


RECIPE: Babycakes Gluten-Free Vegan Pancakes

Babycakes is a famous NY- and LA-based, gluten-free, vegan bakery, and in its second cookbook “Babycakes Covers the Classics,” there is an awesome pancake recipe, and a sugar-free syrup recipe to match!

For those living a gluten-free, vegan lifestyle – welcome back to the classic pancake! According to the cookbook, the founder of the bakery recommends using the exact measurements given here for the best results. Enjoy!


NOTE: For banana pancakes, add 2/3 cup of mashed or chopped banana to below recipe.


2 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
2 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon
1 tsp salt
½ tsp xanthan gum
2/3 cup agave nectar
2/3 cup rice milk
2/3 cup unsweetened applesauce
½ cup melted refined coconut oil OR canola oil, plus more for the pan2 tbsp vanilla

In medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt and xanthan gum. Add the agave nectar, rice milk, applesauce, ½ cup coconut or canola oil, and vanilla, and mix with rubber spatula until the batter is smooth. Stir in banana, if using.

Place a large nonstick skillet or pancake griddle over medium heat. Add 1 tsp coconut oil to the pan and tilt the pan back and forth to coat. Working in batches, pour ¼ cup portions of the batter into the pan. Cook for 3 minutes, or until most of the surface batter is dimpled with tiny holes, and flip. Cook on the other side for 2 minutes more, or until the center bounces back when tapped and the pancake is golden brown. Transfer pancakes to warm plate and repeat with the remaining batter. Serve with Agave maple syrup (see recipe below).

Agave Maple Syrup


1 cup agave nectar
2 tbsp maple flavor or to taste


Put the agave nectar in a small bowl. Add the maple flavor and stir until fully combined. Taste and adjust maple flavor to desired intensity. The syrup can be stores at room temperature, covered tightly, for up to 1 month.

Makes 1 cup.