Raw Vegan Spinach Basil Dip


Special Diet Notes: Raw Vegan Spinach Basil Dip

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, vegetarian, optionally paleo, and generally top food allergy-friendly.

Raw Spinach Basil Dip (Vegan, Gluten-Free, Soy-Free)
Prep time
Total time
This recipe was shared with us by Dr. Rebecca Coleman. She adapted from Gabriel Cousins, Rainbow Green Live Food Cuisine. Dr. Rebecca says, "I prefer this dip with a high greens to cream ratio so often add more spinach as indicated above. Also, all items (except fancy salt) can be purchased at Trader Joe's for easy, economical shopping."
Serves: 8 servings
  • 4 cups baby spinach, chopped
  • ½ cup fresh basil leaves, cut with kitchen scissors or chopped
  • ⅔ cups macadamia nuts
  • ½ cup pine nuts (preferably soaked for 1 hr for more moisture)
  • 3-4 tablespoon garlic olive oil or extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon celtic or himalayan salt
  1. Mix spinach and basil in a large bowl, set aside.
  2. Add all remaining ingredients to a food processor (with S-blade) or Vitamix. Blend until thick and creamy.
  3. Pour over greens and mix well.
  4. Let sit in refrigerator for at least 2 hours, remove and mix again then serve with baby carrots, celery, snap peas, mushrooms, sliced red pepper, cauliflower, and/or raw seed or multigrain crackers. Enjoy!

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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