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)
Large cob bread loaf
Toasted pita bread slices
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
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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