Simple Spinach Dip Raw Vegan Recipes

SIMPLE SPINACH DIP (RAW VEGAN))

Simple Spinach Dip (Raw Vegan)) image

(LFRV - in moderation & skip the salt)Very easy, tasty & good for you! No nuts or tofu. Enjoy this on raw crackers, dip for veggies, or use as a spread for lettuce wraps. Sometimes I will add some cayenne for a spicer version.

Provided by Mindelicious

Categories Spreads

Time 5m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

4 cups Baby Spinach
1 large avocado
1/2 lemon, juice of
1/2 teaspoon herb-seasoned salt or 1/2 teaspoon sea salt

Steps:

Blend all ingredients in food processor until smooth!
Enjoy with whatever you can get your hands on!

EASY VEGAN SPINACH DIP

Easy Vegan Spinach Dip image

While trying to maintain my healthy vegetarian diet, I came up with this excellent subsitute for my high-fat favorite party snack.

Provided by Miss_Elaine

Categories Vegan

Time 15m

Yield 8 1/4 C servins, 8 serving(s)

Number Of Ingredients 7

Ingredients

1 (14 ounce) package soft tofu
1 (10 ounce) package frozen spinach, thawed and squeezed dry
1 (12 ounce) jar marinated artichokes
1 (1 ounce) envelope ranch dip mix
1/2 teaspoon black pepper
1 -2 teaspoon garlic powder (or to taste)
1 tablespoon onion flakes

Steps:

Combine drained tofu with spices, and blend together (I used my food processor, but a hand blender would work well too). Thin out mixure with 1-2 T of marinade from the artichokes, until the consistancy of sour cream.
Add artichokes, roughly chopped into bite-sized pieces.
Add spinach and mix well.
Refrigerate for several hours before serving cold with pumpernickel bread, crackers, or raw vegetables.

Nutrition Facts : Calories 67.3, Fat 2.2, SaturatedFat 0.4, Sodium 173.9, Carbohydrate 8.2, Fiber 3.7, Sugar 1.4, Protein 6.4

RAW VEGAN SPINACH-TOFU DIP / SPREAD

Raw Vegan Spinach-Tofu Dip / Spread image

Sneak some spinach into your diet with this tasty dip that's good for crackers and veggies! Whipped this up on a lazy Saturday to use up some silken tofu that was going to expire soon, and my usual plethora of spinach leaves that I pray don't go bad soon! I finally made my own raw recipe! :D Best served with baby carrots and wheat crackers. If you don't mind taking the "raw" component out, it's also nice on pasta!

Provided by the80srule

Categories Spreads

Time 5m

Yield 10 , 10 serving(s)

Number Of Ingredients 7

Ingredients

2 cups fresh spinach (approx, I did a few handfuls)
1 (17 ounce) package silken tofu
1/3 cup nutritional yeast
2 teaspoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon white pepper

Steps:

Remove any stems from the spinach leaves for smoothness. Throw everything into a blender/food processor and pulse until you reach the desired consistency-- I don't like this fully pureed, just mostly mushed up with a few spinach chunks left. Use within 1 week!

Nutrition Facts : Calories 55.5, Fat 2.5, SaturatedFat 0.3, Sodium 10.4, Carbohydrate 4.2, Fiber 1.6, Sugar 0.7, Protein 5

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