Raw Vegan Spinach-Tofu Dip / Spread |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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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! 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 |
Directions:
1. 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!
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