Party Vegan Keto Spinach Dip
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Hosting a party with guests who follow keto, gluten-free, vegan, and soul food diets? Don’t worry, I’ve got you covered with this easy-to-make cashew spinach dip.
INGREDIENTS
140 g cashews, raw or roasted, not oil-fried
35 g sunflower seeds or pine nuts
240 g chickpeas or other white beans, drained and rinsed
9 g fresh chives, minced
8 g fresh parsley, chopped
14 g onion powder
54 g miso paste
45 g lemon juice
15–20 g nutritional yeast, depending on desired cheesiness
90–240 g fresh spinach, depending on preference
Salt, to taste
Ground black pepper, to taste
DIRECTIONS
1. Add the cashews, sunflower seeds or pine nuts, chickpeas or white beans, chives, parsley, onion powder, miso paste, lemon juice, and nutritional yeast to a blender. Blend until smooth and creamy.
2. Heat a large skillet or pot over medium heat. Add a small splash of water, then add the spinach in batches. Cook until wilted, adding more spinach as it reduces in volume.
3. Add the blended cashew-bean mixture to the cooked spinach. Fold and stir until everything is evenly combined.
4. Add salt, black pepper, and any additional seasonings you like. Smoked paprika or chipotle powder works especially well.
5. Stir until creamy and well combined. Serve the spinach dip warm or chilled.
DONE! You get a delicious, crowd-pleasing, protein and fiber-packed dip that is both vegan and low carb.