Kale & White Bean Artichoke Dip

• Produce

  • 4 cups (268 g chopped kale, packed
  • 1 14-ounce (400 g can Artichoke hearts
  • 5 cloves Garlic
  • 1 cup White beans, cooked (and drained

• Refrigerated

  • 1/2 cup Almond milk, unsweetened plain

• Condiments

  • 8 oz Vegan cream cheese

• Baking & Spices

  • 4 tbsp Nutritional yeast

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 3/4 cup Cashews, raw

• Other

  • Healthy pinch each sea salt + black pepper, plus more to taste

Found on minimalistbaker.com

Description

Ingredients

• 3/4 cup (90 g) raw cashews
• 3 Tbsp (45 ml) olive oil
• 5 cloves garlic (2.5 Tbsp or 15 g)
• 8 ounces (227 g) vegan cream cheese (I like Trader Joe’s brand or Tofutti)
• 1/2 cup (120 ml) unsweetened plain almond milk (or sub unsweetened rice milk or water)
• 4-6 Tbsp (12-18 g) nutritional yeast
• Healthy pinch each sea salt + black pepper, plus more to taste
• 4 cups packed (268 g) chopped kale (organic when possible
• 1 14-ounce (400 g) can artichoke hearts, drained and quartered
• 1 cup (180 g) cooked (and drained) white beans
• optional: 2 Tbsp (10 g) vegan parmesan cheese, plus more for serving

Directions

• Soak cashews for 1 hour in boiling hot water (uncovered). Then drain and set aside.
• In the meantime, heat a large oven-safe metal or cast iron skillet over medium heat.
• Once hot, add 1 Tbsp (15 ml) oil and garlic. Sauté for 1-2 minutes or until just golden brown. Set aside to cool.
• Once cashews are soaked and drained, preheat oven to 350 degrees F (176 C).
• To a blender add soaked and drained cashews, sautéed garlic, vegan cream cheese, remaining 2 Tbsp (30 ml) olive oil, and almond milk. Purée to a cream.
• Add 4 Tbsp (12 g) nutritional yeast to start, and 1/4 tsp each sea salt and pepper. Blend once more.
• Taste and adjust seasonings as needed. Dip should be cheesy in flavor and well-salted, so consider adding the remaining 2 Tbsp (6 g) nutritional yeast and another 1/4 tsp sea salt. Set aside.
• Heat the skillet you used earlier over medium-high heat. Once hot, add a bit more olive oil and the kale. Season with a pinch each salt and pepper and sauté, stirring frequently for 2 minutes, to wilt and soften.
• Remove from heat and add artichokes, white beans, and all of the sauce. Stir to combine.
• Sprinkle the top with 2 Tbsp (10 g) vegan parmesan cheese for additional texture/flavor (optional). Bake for 10-12 minutes, or until bubbly and completely warmed through.
• Serve hot with assorted vegetables, tortilla chips, crackers, or toasted baguette - tortilla chips being my favorite. If you prefer more cheesy flavor, garnish with more vegan parmesan cheese.
• Store leftovers covered in the refrigerator for 3-4 days, though best when fresh.
• Reheat in an oven-safe dish at 350 degree F (176 C) until warmed through (or in the microwave), adding more almond milk if dip dries out.

Nutrition