Kale & White Bean Artichoke Dip

A creamy, savory artichoke dip with sautéed kale, white beans, and nutritional yeast for a cheesy kick. A protein-rich plant-based appetizer that requires just 10 ingredients!

Ingredients

• 3/4 cup raw cashews
• 3 Tbsp olive oil ((DIVIDED))
• 5 cloves garlic ((5 cloves yield ~2.5 Tbsp or 15 g))
• 8 ounces vegan cream cheese ((I like Trader Joe's brand or Tofutti))
• 1/2 cup unsweetened plain almond milk ((or sub unsweetened rice milk or water))
• 4-6 Tbsp nutritional yeast ((plus more to taste))
• 1/4 tsp each sea salt + black pepper ((plus more to taste))
• 1/4 tsp each sea salt + black pepper ((plus more to taste))
• 4 cups packed chopped kale ((organic when possible))
• 1 (14-ounce) can artichoke hearts ((drained and quartered))
• 1 cup cooked (and drained) white beans
• 2 Tbsp vegan parmesan cheese

Instructions

1. 1

   Soak cashews for 1 hour in boiling hot water (uncovered). Then drain and set aside.

2. 2

   In the meantime, heat a large oven-safe metal or cast iron skillet over medium heat.

3. 3

   Once hot, add a third of the oil (1 Tbsp or 15 ml as original recipe is written // adjust if altering batch size) and all of the garlic. Sauté for 1-2 minutes or until just golden brown. Set aside to cool.

4. 4

   Once cashews are soaked and drained, preheat oven to 350 degrees F (176 C).

5. 5

   To a high-speed blender, add soaked and drained cashews, sautéed garlic, vegan cream cheese, remaining olive oil (2 Tbsp or 30 ml as original recipe is written // adjust if altering batch size), and almond milk. Purée to a cream.

6. 6

   Add lesser amount of nutritional yeast to start (4 Tbsp or 12 g as original recipe is written // adjust if altering batch size), and 1/4 tsp each sea salt and pepper (amount as original recipe is written // adjust if altering batch size). Blend once more.

7. 7

   Taste and adjust seasonings as needed. Dip should be cheesy in flavor and well-salted, so consider adding the remaining nutritional yeast (2 Tbsp or 6 g as original recipe is written // adjust if altering batch size) and another 1/4 tsp sea salt (amount as original recipe is written // adjust if altering batch size). Set aside.

8. 8

   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.

9. 9

   Remove from heat and add artichokes, white beans, and all of the sauce. Stir to combine.

10. 10

    Sprinkle the top with vegan parmesan cheese (2 Tbsp or 10 g as original recipe is written // adjust if altering batch size) for additional texture/flavor (optional but recommended for cheesy, crunchy top layer!). Bake for 10-12 minutes, or until bubbly and completely warmed through.

11. 11

    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.

12. 12

    Store leftovers covered in the refrigerator for 3-4 days, though best when fresh.

13. 13

    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.