14.11 ounces soft tofu 3.53 ounces raw cashew nuts (3/4 cup) soaked in water overnight and drained 0.88 ounces nutritional yeast (~1/4 cup) 2 teaspoons apple cider vinegar 0.11 ounces salt (~1/2 teaspoon) 9.17 ounces spinach (175 grams cooked and squeezed) 1 tablespoon vegetable oil 6.17 ounces onion (1 medium onion) 3.53 ounces water chestnuts diced extra virgin olive oil smoked paprika Instructions Add the tofu, soaked cashews, nutritional yeast, vinegar, and salt to the bowl of a high-speed blender (such as a Vitamix) and blend until it forms a smooth puree. Chop the roots off the spinach and put it into a large bowl. Wash the spinach under running water while agitating it with your fingers until the water is no longer muddy. Then, stop the water and give any remaining grit a chance to settle to the bottom of the water. Lift the floating spinach off the top of the water, leaving any remaining sand at the bottom of the bowl. Bring a large pot of water to a boil and add the spinach. Boil until the spinach is tender. 1-2 minutes. Drain the spinach, rinse with cold water and then squeeze the excess water out of the spinach. Chop the spinach into small pieces. Add the oil and onions into a frying pan and sauté over medium-high heat until the onions are a caramel brown color and have reduced to about 1/4 of their original volume. Add the water chestnuts and spinach and, sauté to heat through. Turn down the heat and add the tofu and cashew puree. Stir constantly until the spinach dip is heated through. Drizzle with a little olive oil and then dust with smoked paprika. Serve with vegetables and bread.