Cheesy Spinach & Kale Dip

Califia Farms, The Nourished Chef

Cheesy Spinach & Kale Dip
Prep Time: 20M
Cooking Time: 25M
Serves: 8

There's more where this came from!


1 tbsp olive oil
3 garlic cloves (minced)
170g baby spinach
170g kale (chopped)
¾-1 cup artichoke hearts (drained + finely chopped)

Almond milk cheese sauce:
1 ½ cups raw cashews (soaked + drained in boiling water for 5 minutes)
3 tbsp nutritional yeast
1 ½ tsp onion powder
2 tsp mild chilli flakes
Salt + pepper (to taste)
2 tbsp fresh lemon juice
1 ½ cups Califia Farms Unsweetened Almond Milk (or similar)

To serve:
Large cob bread loaf
Toasted pita bread slices
Veggie sticks
Fresh herbs
Vegan parmesan (optional)

This vegan cheesy spinach and kale dip is the perfect side dish. In this plant-based dip, cashews and nutritional yeast create an irresistible cheesy flavour.

Recipe by The Nourished Chef & Califia Farms.

Prep time: 20 minutes

Cooking time: 25 minutes

Serves 8


1. Preheat oven to 205⁰C. Line a small to medium-sized deep baking tray with parchment paper. Set aside.
2. In a nonstick pan, heat the olive oil over medium heat. Stir in the garlic and cook briefly until fragrant. Add in the spinach and kale. Place a lid over the pan to steam. Cook until wilted. Once cooked, stir through the artichokes. Set aside.
3. Using a high-speed blender, add all the almond milk cheese sauce ingredients. Blend until smooth.

Why not try this beetroot, butterbean and mint dip too?

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