Creamy Vegan Spinach Dip

by | Updated: April 20th, 2020

Overly processed store-bought dips are such a drag. Enhance your snack spread with this homemade dairy-free spinach dip. It’s creamy, easy to make and pairs well with flax crackers, veggies and pita!

Homemade Vegan Spinach Dip |

Homemade Vegan Spinach Dip |
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Creamy Vegan Spinach Dip

Servings 2 cups
Calories 267.19 kcal



  1. Freeze spinach (it will take about 1 hour to fully freeze).
  2. Take out spinach and defrost for ideal texture.
  3. In blender, combine tofu, lemon juice, nutritional yeast, tahini, water and garlic until smooth.
  4. Squeeze excess water from spinach. Add spinach and green onions to blender mixture. Pulse until combined (avoid over-blending).
  5. Spoon dip into bowl and serve with crackers and veggies.

Recipe Notes

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Nutrition Facts
Creamy Vegan Spinach Dip
Amount Per Serving (1.5 cups)
Calories 267.19 Calories from Fat 132
% Daily Value*
Fat 14.67g23%
Saturated Fat 1.97g10%
Sodium 57.32mg2%
Potassium 951.04mg27%
Carbohydrates 18.42g6%
Fiber 4.26g17%
Sugar 4.18g5%
Protein 19.13g38%
Vitamin A 4399.11IU88%
Vitamin C 26.3mg32%
Calcium 154.4mg15%
Iron 4.46mg25%
* Percent Daily Values are based on a 2000 calorie diet.
Marina Yanay-Triner

Marina Yanay-Triner of Soul in the Raw is a high-raw vegan blogger, recipe creator, and health coach. Marina went vegan over 6 years ago as a result of her mother’s healing story from a cruel and painful bladder disease, and was able to heal her own extreme PMS symptoms, broken digestion, and grow a new connection with her own body. Marina creates recipes for busy people that are easy, quick, simple and satisfying. Her food is unprocessed, oil-free, and packed with flavor! She is the author of an online course called “The Effortlessly Flavorful Vegan Kitchen”. You can download Marina’s 2-week, whole food plant-based meal plan and grocery list at