Member login 

Creamy Kale & Spinach Dip


  • 1 1/4 cups cashews (soaked overnight or in boiling hot water for 1 hour // then thoroughly drained)
  • 2 Tbsp olive oil (divided)
  • 1/2 cup unsweetened plain almond milk (sub up to half with water)
  • 4-6 Tbsp nutritional yeast (to taste)
  • 1 tsp sea salt (divided)
  • 3 cloves garlic (minced)
  • 1 10-ounce package frozen chopped spinach (thawed and squeeze-drained)
  • 3 cups kale (finely chopped // or just double up on spinach)
  • 1/4 cup vegan Parmesan cheese
  • Veggies, crackers, chips, or 1/2 baguette sliced and toasted (optional // for serving)


    1. If you haven’t soaked your cashews yet, do so the night before in room temperature water, or 1 hour before in very hot water. Drain thoroughly.
    2. Preheat oven to 350 degrees F (176 C) and lightly grease a small, oven-safe serving dish (see photo for size reference).
    3. Add soaked and drained cashews to a blender with almond milk and puree into a cream.
    4. Add 1/4 cup nutritional yeast and 3/4 tsp sea salt and mix once more. Taste and adjust seasonings as needed.  Set aside.
    5. In a large skillet over medium heat, sauté garlic in 1 Tbsp olive oil and then add spinach and kale. Season with a healthy pinch of sea salt and black pepper and cook for 5 minutes or until wilted, then remove from heat.
    6. Add 3/4 of the cashew cream and toss to combine. If it can take more, add it in. Otherwise, reserve the rest for pasta or other uses. Add 2 Tbsp vegan parmesan cheese for additional texture/flavor and stir.
    7. Add to prepared baking dish and top with remaining vegan Parmesan.
    8. Bake for 15-20 minutes, or until warmed through and sightly browned on top.
    9. Before serving, top with additional vegan Parmesan cheese if desired.
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram