Ingredients

The following ingredients have 4 Servings
  • 1 10 ounce package frozen spinach, thawed
  • 2 tablespoons vegan butter
  • 2 stalks green onion (, finely chopped)
  • 2 cloves garlic (, peeled and chopped)
  • 6 tablespoons vegan cream cheese
  • ⅓ cup vegan mayo
  • ½ teaspoon sea salt
  • pinch freshly ground black pepper
  • 1 cup extra-firm tofu

Instruction

  • Once the spinach has thawed, wrap it in a dishtowel, and stand over the sink and squeeze the spinach to drain as much liquid out of it as possible. Set aside.
  • Place the vegan butter in a saucepan over medium heat. Sauté chopped green onions until tender, 3 to 5 minutes. Reduce heat to medium and add the chopped garlic and cook for another minute or so. Add the spinach, vegan cream cheese, vegan mayo, salt, and pepper. Stir to combine.
  • Add the tofu to the food processor and pulse until mostly smooth. Add the spinach mixture and pulse several times to combine and break up the spinach into smaller pieces.
  • Serve this with chips and crackers. This will last in a sealed container in your fridge for up to 5 days or up to 2 months in a freezer.