1 block tofu, drained

1 cup raw unsalted cashew nuts (soaked in water overnight and drained) 

1/4 cup Nutritional yeast 

1 tbsp. liquid or coconut aminos

1 tbsp. Apple cider vinegar 

2 cups Spinach

Black pepper to taste

1 can artichoke hearts, drained & chopped

2 tbsp. veggie broth

1 medium Onion, diced

1 tbsp. Garlic, minced

1 small can Water chestnuts, chopped

Smoked paprika (garnish)


1. Add the drained tofu, soaked cashews, nutritional yeast, apple cider vinegar, liquid/coconut aminos and black pepper to the bowl of a high-speed blender and blend until it forms a smooth puree. If the blender won't spin, try adding a little water or veggie broth. The mixture should have the consistency of pudding. 

2. Bring a large pot of water to a boil and add the spinach. Boil until the spinach is tender. 1-2 minutes. Drain the spinach, rinse with cold water and then squeeze the excess water out of the spinach. Chop the spinach into small pieces.

3. Add the veggie broth, onions and garlic to a frying pan and sauté over medium-high heat until the onions are a caramel brown color.

4. Add the chopped water chestnuts and artichoke hearts to the pan and sauté to heat through. Turn down the heat and add the tofu and cashew puree. Then add chopped spinach.

5.Stir constantly until the spinach dip is heated through. Top smoked paprika and serve with warm bread or pita chips!

Kayla Jacob

Personal Chef

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