This warm dip or spread is perfect not only for your next party, but makes a great addition to a soup and salad meal.
Author:Mary Leir
Ingredients
Scale
8 oz Kite Hill ricotta or Kite Hill cream cheese (if available)
4 oz firm tofu if using ricotta or cream cheese; 12 oz firm tofu if ricotta is not available
1/2 cup cashew cream
1/2 cup vegan mayonnaise (I like Just Mayo best)
4 tablespoons nutritional yeast
3 dashes vegan Worcestershire sauce
3 dashes hot sauce, such as Tabasco
2 teaspoons Apple cider vinegar
1 teaspoon Dijon mustard
Pinch of freshly grated nutmeg
1/8 teaspoon lactic acid (optional)
1/2 teaspoon sea salt
2 teaspoons olive oil, plus more for baking dish
2 pounds greens, such as spinach, kale, chard, or dandelion, cleaned, trimmed, and coarsely chopped
1 medium onion, diced
2 garlic cloves, minced
Smoked Paprika
Coarse salt and ground pepper
Crostini or crackers, for serving
Instructions
Preheat oven to 425 degrees.
Add the ricotta or cream cheese (if using), tofu, cashew cream, vegan mayo, nutritional yeast, Worcestershire sauce, hot sauce, vinegar, mustard, nutmeg, lactic acid and salt to the bowl of a food processor. Blend until smooth. Add more cashew cream if needed.
In a Dutch oven or large pot, heat oil over medium.
Add spinach in two additions, letting the first batch wilt before adding the next; cook until wilted, 3 to 5 minutes. Transfer to a colander; cool, drain, and press to release all excess liquid.
Add more oil to pot used to cook spinach. Add onion and garlic; cook until lightly browned, 5 to 8 minutes. Remove from heat and allow to cool slightly.
Stir in drained spinach and tofu mixture from food processor. Stir to combine. Season with salt and pepper if needed.
Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with smoked paprika.
Bake until golden brown, 20 to 25 minutes. Serve hot or at room temperature.