I wanted a spinach dip that was creamy and mellow in flavor. In the past I had made my dips using Tofutti Cream Cheese and Sour Cream, I wanted to make one that could be made with simple ingredients. Apart from the nutritional yeast flakes, all ingredients should be easy to find. You might be able to substitute a little noni juice for the nutritional yeast flakes (I haven’t tried this as yet), similar to what I did for my vegan Macaroni & Cheese. I made this recipe two days in a row because it was so good. I used fresh spinach therefore this recipe is technically raw.


  • 1 cup raw cashews, rinsed
  • 1/4 cup water
  • 4 cups spinach leaves divided
  • 2 cloves garlic
  • 1 tablespoon onion
  • 1/4 cup nutritional yeast flakes
  • 1/4 teaspoon sea salt
  • Tiny pinch of cayenne pepper to boost flavor

In a high speed blender combine cashew and water, blend until smooth. Add 3 cups of spinach and finely chop the remaining spinach and set a side. Add garlic, onion, nutritional yeast flakes, sea salt and cayenne pepper and process until smooth. Place dip into a bowl and stir in remaining spinach leaves, refrigerate until ready to serve.

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