Ingredients

The following ingredients have 10 Servings
  • 1 1/2 cups Raw Cashews ((225g) Soaked*)
  • 2 Tbsp Lemon Juice
  • 1/2 cup Canned Coconut Cream ((120ml) Unsweetened*)
  • 1 tsp Distilled White Vinegar
  • 1 tsp Salt
  • 1 tsp Onion Powder
  • 1/2 cup Vegan Mayonnaise ((120g))
  • 3/4 cup Nutritional Yeast ((45g))
  • 2 Tbsp Olive Oil
  • 1 Medium Onion (White, Yellow or Brown, Chopped)
  • 1 Tbsp Crushed Garlic
  • 1 tsp Dried Oregano
  • 5 cups Baby Spinach ((200g) Finely Chopped)

Instruction

  • Preheat the oven to 375°F (190°C).
  • Add the soaked cashews to the blender jug along with the lemon juice, coconut cream, white vinegar, salt, onion powder, vegan mayonnaise and nutritional yeast. Blend until smooth. Leave in the blender and set aside.
  • Add the olive oil to a frying pan along with chopped onions, crushed garlic and oregano. Sauté until the onions are softened. Then divide roughly in half, and add half the onions to the blender jug with the vegan cream cheese mix. Blend it in.
  • Then add the chopped spinach to the frying pan with the remaining onions and sauté until the spinach is wilted.
  • Pour the cream cheese from the blender into a 9-inch round baking dish. Then add the sautéed spinach and onions and fold in.
  • Bake for 15 minutes until golden brown and crusty on top.
  • Serve with crackers or chips or bread or raw veggies for dipping.