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!
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.