Creamy Kale and Spinach Dip
Ingredients
- 1-1/4 cups cashews (soaked overnight or in boiling hot water for 1 hour // then thoroughly drained)
- 1/2 cup unsweetened plain almond milk
- 6 tbsp nutritional yeast
- 1 tsp sea salt, divided
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 10 ounces frozen chopped spinach (thawed and squeeze-drained)
- 3 cups kale (finely chopped // or just double up on spinach)
- 1 healthy pinch black pepper
- 1/4 cup Vegan Parmesan Cheese
FOR SERVING
- Veggies, crackers, chips, or 1/2 baguette sliced and toasted
- Red pepper flakes
- Hemp seeds
Instructions
- Soak your cashews the night before in room temperature water, or 1 hour before in very hot water. Drain thoroughly.
- Preheat oven to 350 degrees F (176 C) and lightly grease a small, oven-safe serving dish.
- Add soaked and drained cashews to a blender with almond milk and purée into a cream. Add nutritional yeast and sea salt and mix once more. Taste and adjust seasonings as needed. You want it pretty cheesy and well-salted. Set aside.
- In a large skillet over medium heat, sauté garlic in olive oil and then add spinach and kale. Season with a healthy pinch of sea salt and black pepper and cook for 5 minutes or until wilted, then remove from heat.
- Add 3/4 of the cashew cream and toss to combine. If it can take more, add it in. Otherwise, reserve the rest for pasta or other uses. Add vegan parmesan cheese for additional texture/flavor and stir.
- Add to prepared baking dish and top with remaining vegan parmesan.
- Bake for 15-20 minutes, or until warmed through and sightly browned on top.
- Before serving, top with additional vegan parmesan cheese, red pepper flakes, or hemp seeds (as desired).
- Serve with assorted vegetables, tortilla chips, crackers, or toasted baguette. Store leftovers covered in the fridge for up to a few days, though best when fresh.
Tried this recipe?Let us know how it was!