An easy vegan spinach and kale dip that everyone will love with just 9 ingredients. Cheese, hearty, full of greens and so delicious. Perfect for the holiday season and beyond.
Ingredients
US Customary – Metric
- 1 1/4 cups < span class="wprm-recipe-ingredient-name">Cashews (soaked overnight or in boiling water for 1 hour // then drained well)
- 2 tablespoon Olive Oil (shared)
- 1/2 cup plain unsweetened almond milk (fill up to half with water)
- 4-6 soup < span class="wprm-recipe-ingredient-name">Nutritional yeast (to taste)
- 1 cc Sea Salt < span class="wprm-recipe-ingredients-notes wprm-recipe-ingredients-notes-faded">(shared)
- 3 cloves Garlic (hashed)
- 1 10 ounces Wrap frozen chopped spinach (thawed and squeezed -drained)
- < span class="wprm-recipe-ingredients-amount">3 cups kale (finely chopped // or just double the spinach)
- Sliced and grilled vegetables, crackers, fries or 1/2 baguette (optional // for serving)
< li class="wprm-recipe-ingredient" style="list-style-type: disc; " data-uid="8">1/4 cup < span class="wprm-recipe-ingredient-name">Vegan Parmesan Cheese
Instructions
- If you haven’t already soaked your walnuts, do it the day before in water at room temperature or 1 hour before in very hot water. Drain well.
- Preheat the oven to 176°C and lightly grease a small ovenproof serving dish (see photo for size Reference).
- Add the soaked cashews and drain in a blender with almond milk and cream. Add 1/4 cup nutritional yeast and 3/4 tsp sea salt (amounts listed in original recipe // adjust if batch size is changed) and mix again. Taste and season as needed. You want it quite cheesy and nice and salty, so I added the full 6 Tbsp nutritional yeast (the amount as written in the original recipe // adjust if you change batch size). Set aside.
- In a large skillet over medium-high heat, add the garlic Sauté in 1 tbsp olive oil (according to the original recipe // adjust the amount if the batch size changes), then add the spinach and kale. Season with a healthy pinch of sea salt and black pepper (1/4 teaspoon as directed in original recipe // adjust if changing batch size) and cook for 5 minutes or until tender. They collapsed and then took them off the stove. span>
- < div class="wprm -recipe-instruction-text" style="margin-bottom: 5px";="">Add 3/4 of the cashew cream (see photo) and mix to combine. If it can last longer, add it. Otherwise, reserve the rest for pasta or other uses. Add 2 tbsp vegan parmesan cheese for extra texture/flavor and stir.
Put into the prepared casserole dish and top with the remaining vegan Parmesan.
Bake for 15-20 minutes or until warmed through and lightly browned on top.
< li id="wprm-recipe-35735-step-0-7" class="wprm-recipe-instruction" style="list-style-type: decimal;">
Before serving, garnish with additional vegan parmesan, if desired. Other additions can be red pepper flakes or hemp seeds.
Serve with assorted vegetables, potato chips or tortilla, crackers or toasted baguette. Store leftovers, covered, in the fridge for up to a few days, but chilled is best.
