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Ingredients
  • 10 oz frozen spinach (285 g), thawed and squeezed out of any liquid
  • 2 cloves of garlic, minced
  • ½ onion, finely chopped
  • 1 tbsp flour, I used brown rice flour
  • 8 oz  vegan cream cheese (225 g)
  • ¼ cup unsweetened  plant milk of your choice (65 ml), I used  soy milk
  • 2 tbsp nutritional yeast
  • ¼ tsp salt
  • ⅛ tsp ground black pepper
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