Nutritional Wisdom with Carly Pollack

Kale and White Bean Artichoke Dip

Minimalist Baker

3/4 cup raw cashews
3 tbsp olive oil
5 cloves garlic
8 oz. vegan cream cheese
1/2 cup unsweetened almond milk
4 tbsp nutritional yeast
4 cups packed organic kale
1 14 oz can artichoke hearts (rinsed and drained)
1 cup cooked white beans
1 pinch salt and pepper

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 1 tbsp coconut oil and 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. To a blender add soaked and drained cashews, sautéed garlic, vegan cream cheese, remaining 2 tbsp olive oil, and almond milk. Purée to a cream. Add 4 tbsp nutritional yeast to start, and 1/4 tsp each sea salt and pepper. Blend once more. Taste and adjust seasonings as needed. Dip should be cheesy in flavor and well-salted, so consider adding another 2 tbsp nutritional yeast and another 1/4 tsp sea salt. 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 2 tbsp vegan parmesan cheese for additional texture/flavor if you have it! Bake for 10-12 minutes, or until bubbly and completely warmed through.

Serve hot with assorted vegetables or gluten free tortilla chips/crackers!

6 servings