Creamy spinach and kale dip

By sheilaolim

Nutrition Information
Serving size: 1/6 of the recipe Calories: 275 calories Fat: 19g Saturated fat: 3.5g Carbohydrates: 19g Sugar: 1.7g Sodium: 466mg Fiber: 4.7g Protein: 11g

Ingredients

• 1 1/4 cups cashews, soaked overnight or in boiling hot water for 1 hour (then thoroughly drained)
• 1 Tbsp + 1 Tbsp olive oil, divided
• 1/2 cup unsweetened plain almond milk (sub up to half with water)
• 4-6 Tbsp nutritional yeast (to taste)
• 3/4 tsp + 1/4 tsp sea salt, divided
• 3 garlic cloves, 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 Parmesan Cheese
• veggies, chips, or 1/2 baguette sliced and toasted, for serving (optional)

Preparation

Step 1

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 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, 3/4 tsp sea salt 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. Set aside.
In a large skillet over medium heat, sauté garlic in 1 Tbsp olive oil and then add spinach and kale. Season with a healthy pinch (1/4 tsp) 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 at 350 degree 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.