Vegan Spinach Dip with Coconut Vinegar | Buddha Brands Co.

Buddha Brands Spinach Dip


  • ½ cup cashews, soaked
  • 1 medium white onion, diced
  • ½ cup frozen spinach (measured after defrosting)
  • ¼ cup aquafaba (liquid from the chickpea can) or water
  • 2 cups cooked or canned chickpeas
  • 1 tablespoon of Healthy Buddha coconut vinegar
  • 2-3 splashes hot sauce
  • 1½ tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp sea salt (or to taste)
  • pinch black pepper


  1. Soak ½ cup cashews overnight or in boiling water for 20 minutes.
  2. Preheat oven to 375F.
  3. Over medium-high heat, saute diced onion in a splash of oil for 5 minutes until translucent.
  4. Allow frozen spinach to defrost and measure out ½ lightly packed cup of defrosted spinach, pressing out some of the water in the measuring cup.
  5. Add soaked cashews, sauteed onion and aquafaba to a high speed blender and blend until creamy smooth.
  6. Add chickpeas, defrosted spinach, Healthy Buddha coconut vinegar, hot sauce and spices (garlic and onion powder, sea salt and pepper) to the blender. Using the tamper, blend for several pulses until the chickpeas are just creamy and still a little bit chunky. 
  7. Transfer to an oven safe dish and bake for 30 to 35 minutes until the tip of the dip is crispy. 
  8. Serve and enjoy!