Print

Cheesy Asparagus and Spinach Dip {Vegan}


Scale

Ingredients

  • 1 cup asparagus spears (I used frozen asparagus and cooked it for about 3 minutes, chopped and steamed)
  • 1 cup spinach
  • 1 glove garlic
  • 1 cup cashews (soaked overnight and drained)
  • 1/4 cup water
  • 1/31/2 cup nutritional yeast
  • 1/2 teaspoon onion powder
  • 1 1/4 teaspoons smoked paprika
  • 1/2 teaspoon ancho chili powder (or regular chili powder)
  • 1 teaspoon sea salt

Instructions

  1. Combine all ingredients in the bowl of a food processor. Blend on low for 20-30 seconds, or until all ingredients are blended. If needed, add in water by the tablespoon to thin out mixture. Serve warm with crackers or chips.
  2. Store in a sealed container in the refrigerator for up to 5 days.