Cashew Spinach & Kale Dip
Creamy, warm, & filling spinach dip - minus the dairy, plus the kale! Anyone I've served this to has fell in love after the first dip. As the slogan goes - betcha can't eat just one.
Course Appetizer Prep Time 40 minutes Cook Time 20 minutes Total Time 60 minutes
Servings 10-12 Author Keri Milam
Ingredients
1 1/4 C soaked cashews
1/2 C unsweet dairy free milk
3-4 C nutritional yeast
1 1/2 tsp. pink Himalayan salt
3-4 garlic cloves
4 C chopped kale
1 head cauliflower
1 package baby spinach
3 tbsp. oil (I used E.V.O.O)
1/2 package Chao Creamy Original Cheese
3 tsp. smoked paprika
pinch black pepper
pinch red pepper flakes
Instructions
Soak cashews overnight & drain well.
Wash & chop greens & garlic. Set aside.
Wash & boil the entire head of cauliflower. Drain, & set aside.
Preheat oven to 375 & lightly grease baking dish.
Add drained cashews & milk into blender and puree into cream.
Add nutritional yeast, cauliflower, & salt. Blend into cream mixture.
Add 1 tbsp. of oil to a pan. Sautee garlic on medium heat for 5 minutes.
Add greens to the pan. Season with a pinch of salt, black pepper, & red pepper flakes.
Once greens have wilted, mix cashew cream & torn up Chao slices into the pan.
Pour mixture into baking dish & bake for 20 minutes.
Serve with chips or pita.
Pro Tips
Chao is my go to vegan cheese for this recipe, however, I have used other white vegan cheeses & it was just as delicious.
Artichoke hearts are a great addition! Add these to the sautéed green mix.
This dip is yummy on ANY dipper, but my favorite is blue corn chips.
Top your dip with red pepper flakes, smoked paprika, & hemp seeds for an extra bit of kick and nutrition.
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