Vegan cashew and spinach dip recipe sauce for thanksgiving

Gourmet Vegan Spinach & Cashew Dip

I am so excited about this spinach dip! The first time I made it, I literally ate it up with a spoon.
It will be a perfect addition to your feast as a spread to put on your holiday buns. It can also be an appetizer served with breadsticks or with crispy baked sweet potatoes fries.
It is just so good.

Purple Wildflour Vegan Bakery

Let's start:

Soaking time: 30 min. Cooking time: 6 min.
Difficulty: medium Servings: bowl (approx. 500 g) 




Spinach mixture

  1. Place the raw cashews in the heat resistance bowl and pour boiling water on top of them. the cashews should be covered completely. Leave the cashews to soak in the boiling water for 30 minutes.
  2. Heat the saucepan and add the olive oil. Add the onion slices to the saucepan and saute until transparent and fragrant.
  3. Add the garlic and the spinach and cook for a couple of minutes. Turn the heat off once the spinach loses all it's liquids. Set aside to cool down.
  4. Prepare the dip - drain the cashews and add them to the blender's bowl.
  5. Add all of the dip's ingredients to the blender's bowl and blend well for a couple of minutes until completely smooth.
  6. Garnish with capers and fresh parsley.
  7. Serve with roasted pita bread/ holiday buns/ nachos/ eat it with a spoon...
  8. Enjoy!

    Purple Wildflour Vegan Bakery

    Have you already tried it?

    Go ahead, share your version with me, take a picture and tag @pwildflour


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