Creamy Kale and Spinach Dip

• servings: 6 servings
• total time: 1 hour 30 minutes

Ingredients

1 1/4 cups cashews ((soaked overnight or in boiling hot water for 1 hour // then thoroughly drained))

2 Tbsp olive oil ((divided))

1/2 cup unsweetened plain almond milk ((sub up to half with water))

4-6 Tbsp nutritional yeast ((to taste))

1 tsp sea salt ((divided))

3 cloves garlic ((minced))

1 10-ounce package frozen chopped spinach ((thawed and squeeze-drained))

3 cups kale ((finely chopped // or just double up on spinach))

1/4 cup Vegan Parmesan Cheese

Veggies, crackers, chips, or 1/2 baguette sliced and toasted ((optional // for serving))

Directions

If you haven’t soaked your cashews yet, do so 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 (see photo for size reference).

Add soaked and drained cashews to a blender with almond milk and puree into a cream. Add 1/4 cup nutritional yeast and 3/4 tsp sea salt (amounts as original recipe is written // adjust if altering batch size) and mix once more. Taste and adjust seasonings as needed. You want it pretty cheesy and well-salted, so I added the full 6 Tbsp nutritional yeast (amount as original recipe is written // adjust if altering batch size). Set aside.

In a large skillet over medium heat, sauté garlic in 1 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) and then add spinach and kale. Season with a healthy pinch (1/4 tsp as original recipe is written // adjust if altering batch size) 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 (see photo) and toss to combine. If it can take more, add it in. Otherwise, reserve the rest for pasta or other uses. Add 2 Tbsp 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 if desired. Other add-ons might include red pepper flake or hemp seeds.

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.