Vegan Spinach Dip

Ingredients

leek cleaned, diced

2 leek

olive oil

1 1/2 tbsp

garlic minced

5 cloves

spinach frozen, thawed, drained

24 oz

water chestnuts diced

12 oz

vegan cream cheese

12 oz

silken tofu

12 oz

kosher salt

1 1/8 tsp

tomato paste

3/4 tbsp

nutritional yeast

1 1/2 tbsp

Method

1. 01Chop off root and upper dark green portion of leek, cut in half lengthwise, clean thoroughly under cold water inspecting all layers, then dice into small pieces.
2. 02Warm oil in a sauté pan over medium heat. Add leek and sauté 3 to 5 minutes until translucent.
3. 03Add garlic and sauté 1 minute until fragrant. Transfer to a large bowl.
4. 04Add drained spinach and water chestnuts to the bowl and stir to combine.
5. 05Blend vegan cream cheese, silken tofu, tomato paste, and salt in a food processor until smooth, scraping sides as needed.
6. 06Transfer blended mixture to the bowl and mix well until evenly combined.
7. 07Chill in the refrigerator 15 to 30 minutes. Stir in nutritional yeast if using. Serve cold.30 min