Kale White Bean Artichoke Dip ~ Plant Based

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
5 cloves garlic (5 cloves yield ~2.5 Tbsp)
8 ounces vegan cream cheese 
1/2 cup unsweetened plain almond milk (or sub unsweetened rice milk or water)
4-6 Tbsp nutritional yeast
1 healthy pinch each sea salt + black pepper (plus more to taste)
4 cups packed chopped kale
1 14-ounce can artichoke hearts (drained and quartered)
1 cup cooked (and drained) white beans
2 Tbsp 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 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.

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 olive oil (2 Tbsp or 30 ml as original recipe is written // adjust if altering batch size), and almond milk. Purée to a cream.

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.

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.

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 vegan parmesan cheese (2 Tbsp or 10 g as original recipe is written // adjust if altering batch size) 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.