This spinach dip can be served with tortilla chips to make it a gluten-free appetizer. The main ingredient is raw cashews. Cashews are a great substitute to making sauces and dips creamy.
Ingredients:
8 packed cups spinach
½ red onion, diced
1 cup water
⅓ cup fresh-squeezed lemon juice
2 cups raw cashews, soaked overnight
2 Tbsp nutritional yeast
2 garlic cloves
½ - 1 tsp sea salt
2 Tbsp olive oil
Directions:
Let the cashews soak overnight and then drain and rinse. Set aside.
Chop up the spinach and the red onion and place in a mixing bowl.
In a blender, add the water, lemon juice, cashews, nutritional yeast, garlic and sea salt. Blend until smooth.
Now, while the blender is running, slowly drizzle in the olive oil and blend just until the olive oil is mixed in.
Pour the sauce into the bowl with the spinach and onion and stir everything together.
Chill the dip in the fridge for 1-2 hours so the dip thickens.
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