In Dallas there was this amazing restaurant that served the best spinach dip, but it was loaded with cheese and cream and oil, so that it was more like a heart attack waiting to happen. I've always wanted to replicate it but it's so hard to get that cream cheese gooeyness texture as well as that cheesy taste without it being really heavy, but recently I saw that someone had used water chestnuts to lighten up the taste as well as add some texture so I thought I would use that idea and give it another shot. I've actually been using water chestnuts a lot in the past few week so it was perfect timing! It took a couple of tries but this one I'd like to think nailed it :) It's got an aged cheese taste, of course there's spinach, there's a creaminess to the dip as well as the added crunch of the onions and water chestnuts, all this without the fat content exploding and the bloated feeling!
A lot of vegan spinach dips use tofu, however I find that mixed with the cashew nuts it becomes too heavy, so I used silken tofu instead, it's super soft and adds a fluffiness quality to the dip. Tofu made from soybean curds, is naturally gluten free and low calorie, so it's an excellent source of protein and calcium. It doesn't have much flavour so it will take on whatever flavour you cook it with. It contains iron, copper and manganese, this nutrient trifecta helps to absorb one another in the body, which helps with energy levels as well as being responsible for an enzyme that destroys free radicals in the body.
Traditionally spinach dip is made with cream cheese, so to replicated this I used a combination of cashews, nutritional yeast, vinegar, lemon and mustard. All these items are high nutritious in themselves and only add to the healthiness of this dip. Last but not least water chestnuts: these are a hallmark of Chinese cooking, they are rather bland in taste, but is fresh and light and have this wonderful crunchy texture which remains even after being cooked. They are low in calories and fat free, yet containing a good dose of potassium, zinc and B vitamins. They are an excellent coolant for the body, and are used medicinally in China and India as a tonic for removing impurities and toxins from the body.
So all in all, not a bad combination of healthy fresh ingredients, and the result is a dip that is super tasty, non bloating and guilt free!
Traditionally spinach dip is made with cream cheese, so to replicated this I used a combination of cashews, nutritional yeast, vinegar, lemon and mustard. All these items are high nutritious in themselves and only add to the healthiness of this dip. Last but not least water chestnuts: these are a hallmark of Chinese cooking, they are rather bland in taste, but is fresh and light and have this wonderful crunchy texture which remains even after being cooked. They are low in calories and fat free, yet containing a good dose of potassium, zinc and B vitamins. They are an excellent coolant for the body, and are used medicinally in China and India as a tonic for removing impurities and toxins from the body.
So all in all, not a bad combination of healthy fresh ingredients, and the result is a dip that is super tasty, non bloating and guilt free!
Vegan Spinach Dip
1 block silken tofu (200g)
3/4 cup cashews (soaked 6hrs)
1/3 cup nutritional yeast
2 TBS lemon juice
3 tsp dijon mustard
2 tsp apple cider vinegar
1/2 tsp himalayan pink salt
200g baby spinach leaves
1 yellow onion
1/4 cup water chestnuts
2 cloves garlic
1 TBS oil
1. Blend the tofu, cashews, nutritional yeast, lemon juice, dijon mustard, apple cider vinegar and salt together on high until it's smooth and creamy, this should taste like 'cheese'
2. Bring a pot of water to the boil and put all the spinach leaves in there for a few mins
3. Drain out the water, squeeze excess water out and then chop it couple of times, don't worry about chopping it into small pieces as all this will go in the blender later
4. Dice the garlic and onion into small 1/2 inch sizes pieces
5. In a skillet heat the oil and add the onions, garlic and water chestnut. Stir on high for about 5 mins until the onions brown slightly
6. Stir in the spinach and stir for a further 2 mins
7. Add that into the blender with 'cheese' ingredients and blend up med until thoroughly mixed through. Don't put it on high as you want some texture and crunchiness from the onion, water chestnut and spinach
8. Let it cool down and then refrigerate to thicken. You can sprinkle some paprika or cayenne pepper on top for a spicy kick, or garnish with finely chopped parsley for something extra
9. Serve with vegetable sticks, chips and bread!
