I have always loved dips, hot or cold, with bread, with nachos, with crudités, in any way! And there were several that I had yet to try and that I was leaving for another time, but I got down to work and prepared this vegan spinach dip, among others that I will publish later.

This dip is incredibly creamy and tastes even better than I imagined. The ingredients it contains are simple and easy to find, except perhaps for the vegan cream cheese, although you can do it at home or buy it in many supermarkets and herbalists.



  • 285 g de espinacas congeladas (10 oz)
  • 2 dientes de ajo, troceados
  • 1/2 cebolla, troceada
  • 1 cucharada de harina, yo usé harina de arroz integral
  • 225 g de queso crema vegano (8 oz)
  • 1/4 taza de leche vegetal sin endulzar (65 ml), yo usé leche de soja
  • 2 cucharadas de levadura nutricional o de cerveza
  • 1/4 cucharadita de sal
  • 1/8 cucharadita de pimienta negra molida


  1. Thaw spinach at room temperature and remove excess water by squeezing them with your hands.
  2. Put a splash of oil in a pan or pot (you can also use water or vegetable broth) and when hot add the garlic and onion and cook over medium-high heat until let them start to brown. Stir occasionally.
  3. Add the flour and cook for 1-2 minutes, stirring frequently.
  4. Add the vegan cream cheese and cook over medium-high heat until completely melted.
  5. Add the rest of the ingredients (spinach, milk, nutritional yeast, salt and pepper), stir and cook for a couple more minutes.
  6. Serve immediately in the pan itself or in a bowl with sliced bread toasted (with or without gluten), crackers, nachos, crudités or with your favorite accompaniment .
  7. You can store leftovers in an airtight container in the fridge for 4-5 days.


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