Creamy Kale and Spinach Dip
User Reviews
5
Creamy Kale and Spinach Dip
Description
The dip starts with soaking cashews until soft, then blending them with almond milk, nutritional yeast, and salt into a creamy sauce. Separately, garlic is sautéed in olive oil before adding spinach and kale to wilt. These greens are combined with the cashew cream and vegan parmesan cheese to create a rich, smooth, plant-based dip with a cheesy, nutty profile.
The mixture is baked briefly in a small dish to warm through and meld flavors. The result is thick and creamy with a mild garlic and herb flavor, colored by dark leafy greens. Nutritional yeast provides a savory, cheesy note without dairy.
Serve this dip with fresh vegetables, toasted bread, chips, or crackers for a versatile appetizer or snack. Red pepper flakes or hemp seeds can be added for extra flavor or texture. It keeps well chilled and reheats gently.
Ingredients
- 1 ¼ cups cashews (soaked overnight or in boiling hot water for 1 hour // then thoroughly drained)
- 1/2 cup almond milk sub up to half with water, unsweetened plain
- 4-6 Tbsp nutritional yeast (to taste)
- 1 tsp salt DIVIDED, sea salt
- 3 cloves garlic (minced)
- 1 Tbsp olive oil
- 1 (10-ounce) spinach thawed and squeeze-drained, frozen, chopped, package
- 3 cups kale (finely chopped // or just double up on spinach)
- 1 healthy pinch black pepper
- 1/4 cup vegan parmesan cheese
FOR SERVING (optional)
- vegetables veggies; 1/2 baguette sliced and toasted
- crackers
- Chips
- baguette
- red pepper flakes
- hemp seed
Instructions
- 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 purée 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 olive oil 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 (amount as original recipe is written // adjust if altering batch size) 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 flakes 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.
Notes
- Soaking cashews overnight or for at least one hour in hot water is essential for a smooth, creamy dip base.
- Adjust nutritional yeast amount to balance cheesiness and saltiness according to taste preferences.
- Use thawed and well-drained frozen spinach to prevent excess liquid in the dip.
- Serve with a variety of dippers such as sliced vegetables, toasted baguette, crackers, or chips for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 275 | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 11g | 22% |
| Fat | 19g | 29% |
| Saturated Fat | 3.5g | 18% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 466mg | 19% |
| Fiber | 4.7g | 19% |
| Sugar | 1.7g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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