1 1/4cupscashews(soaked overnight or in boiling hot water for 1 hour // then thoroughly drained)
2Tbspolive oil(divided)
1/2cup unsweetened plain almond milk (sub up to half with water)
4-6Tbsp nutritional yeast (to taste)
1tspsea salt(divided)
3clovesgarlic (minced)
110-ouncepackage frozen chopped spinach(thawed and squeeze-drained)
3cupskale(finely chopped // or just double up on spinach)
1/4cup vegan Parmesan cheese
Veggies, crackers, chips, or 1/2 baguette sliced and toasted(optional // for serving)
Directions
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.
Preheat oven to 350 degrees F (176 C) and lightly grease a small, oven-safe serving dish (see photo for size reference).
Add soaked and drained cashews to a blender with almond milk and puree into a cream.
Add 1/4 cup nutritional yeast and 3/4 tsp sea salt and mix once more. Taste and adjust seasonings as needed. Set aside.
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.
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.
Add to prepared baking dish and top with remaining vegan Parmesan.
Bake for 15-20 minutes, or until warmed through and sightly browned on top.
Before serving, top with additional vegan Parmesan cheese if desired.