Fast Vegan Spinach Dip (no cream cheese)
This fast vegan spinach dip is thick, creamy and has tons of flavour, with no cream cheese (or any dairy) and no nuts! It’s made with coconut yogurt, hemp hearts, spinach, and more for a super delicious, healthy dip that’s perfect for snacking. It’ll be the hit of any party! Best of all, it only takes 5 minutes or so to prepare.
Equipment
- Food Processor or small bullet blender
Ingredients
- ½ cup thick plain coconut yogurt I used Yoggu, or silken tofu
- ½ cup hemp hearts (learn about the benefits of hemp hearts!)
- 2 green onions roughly chopped (see notes below for low FODMAP variation)
- 3 tablespoons freshly squeezed lemon juice and more to taste
- ¼ cup nutritional yeast
- 2 teaspoons onion powder omit for low FODMAP variation
- 1 teaspoon garlic powder omit for low FODMAP variation
- ¾ teaspoon salt
- freshly cracked pepper
- 10 ounce package of frozen spinach thawed
Instructions
- Place yogurt, hemp hearts, green onions, lemon juice, nutritional yeast, onion + garlic powder, salt and pepper in a food processor and process until smooth. Place in a bowl.
- Squeeze out excess water from thawed spinach and stir into dip. Taste, adjust seasoning and serve with your favourite bread, crackers, chips or sliced veggies.
- If using silken tofu, you might like a tiny bit of extra lemon juice and oil to make up for the low fat content and lack of tang. Use those tastebuds!
- Leftovers will keep, covered, in the fridge for 3-4 days.
Video
Notes
Low FODMAP variation: Omit the garlic and onion powder, and use only the dark green parts of the green onions. Then, you’ll need to build back some umami. Start with 1 tbsp (15 mL) soy sauce. Need something more? Try a bit more nutritional yeast. You’re going to adjust, taste and adjust again until you love it. You could also add a drizzle of low FODMAP garlic flavoured oil.