12 ounces frozen or raw spinach, defrosted and drained if frozen
1 pound silken tofu
1/4 cup sundried tomatoes
3 cloves garlic
1/4 cup chives
1 tablespoon apple cider vinegar
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon garlic salt
1 teaspoon dried basil
soy mozzarella or parmesan, to taste
1. Preheat oven 350 degrees F.
2. Heat oil in a large pan and saute the spinach for about 6 minutes.
3. Combine all other ingredients in a food processor and blend until smooth. Stir spinach and tofu mixture together and place in small glass pan and sprinkle vegan cheese on top.
4. Bake for about 20 minutes or until brown on top.
This is good served hot or refrigerated, super yummy on some rosemary garlic focaccia bread.
Source of recipe: I was just playing around in the kitchen since I couldn't find vegan sour cream or dry vegan leek soup mix which is in every recipe I looked at.