The combination of tender kale, tangy artichokes, and creamy cashew cheese creates a dip that’s both rich and satisfying. I love serving this dip with a variety of dippers, such as sliced veggies, whole grain crackers, or toasted bread. It’s the perfect appetizer for parties, game days, or any occasion when you want to impress your guests with a delicious and wholesome snack.
Number of Servings: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Cuisine: Vegan
Ingredients:
- 2 cups kale, finely chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup raw cashews, soaked in water for 2 hours and drained
- 1/4 cup nutritional yeast
- 1/4 cup vegetable broth
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
- Chopped fresh parsley, for garnish
Equipment/Utensils Required:
- Blender or food processor
- Skillet
- Baking dish
Preparation Steps:
- Preheat the oven to 375°F (190°C).
- In a skillet, sauté the chopped kale over medium heat until wilted, about 5 minutes. Remove from heat and set aside.
- In a blender or food processor, combine the soaked cashews, nutritional yeast, vegetable broth, minced garlic, lemon juice, onion powder, salt, black pepper, and red pepper flakes (if using). Blend until smooth and creamy.
- In a mixing bowl, combine the sautéed kale, chopped artichoke hearts, and cashew cheese mixture. Stir until well combined.
- Transfer the mixture to a greased baking dish and spread it out evenly.
- Bake in the preheated oven for 20-25 minutes, or until the dip is hot and bubbly.
- Remove from the oven and garnish with chopped fresh parsley.
- Serve the Vegan Kale and Artichoke Dip warm with your favorite dippers and enjoy!
Nutritional Information (per serving):
- Calories: 180
- Total Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 7g
Vitamins and Minerals (per serving):
- Vitamin A: 50%
- Calcium: 6%
- Iron: 10%
- Vitamin C: 40%
- Folate: 15%
Vegan Kale and Artichoke Dip
The combination of tender kale, tangy artichokes, and creamy cashew cheese creates a dip that's both rich and satisfying. I love serving this dip with a variety of dippers, such as sliced veggies, whole grain crackers, or toasted bread. It's the perfect appetizer for parties, game days, or any occasion when you want to impress your guests with a delicious and wholesome snack.
Ingredients
- 2 cups kale finely chopped
- 1 can 14 oz artichoke hearts, drained and chopped
- 1 cup raw cashews soaked in water for 2 hours and drained
- 1/4 cup nutritional yeast
- 1/4 cup vegetable broth
- 2 cloves garlic minced
- 2 tablespoons lemon juice
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes optional
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, sauté the chopped kale over medium heat until wilted, about 5 minutes. Remove from heat and set aside.
- In a blender or food processor, combine the soaked cashews, nutritional yeast, vegetable broth, minced garlic, lemon juice, onion powder, salt, black pepper, and red pepper flakes (if using). Blend until smooth and creamy.
- In a mixing bowl, combine the sautéed kale, chopped artichoke hearts, and cashew cheese mixture. Stir until well combined.
- Transfer the mixture to a greased baking dish and spread it out evenly.
- Bake in the preheated oven for 20-25 minutes, or until the dip is hot and bubbly.
- Remove from the oven and garnish with chopped fresh parsley.
- Serve the Vegan Kale and Artichoke Dip warm with your favorite dippers and enjoy!
Notes
Nutritional Information (per serving):
- Calories: 180
- Total Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 7g
- Vitamin A: 50%
- Calcium: 6%
- Iron: 10%
- Vitamin C: 40%
- Folate: 15%
