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Kale & White Bean Artichoke Dip

Ingredients

• 3/4 cup raw cashews
• 3 Tbsp olive oil (DIVIDED)
• 5 cloves garlic (5 cloves yield ~2.5 Tbsp or 15 g)
• 8 ounces vegan cream cheese (I like Trader Joe’s brand or Tofutti)
• 1/2 cup unsweetened plain almond milk (or sub unsweetened rice milk or water)
• 4-6 Tbsp nutritional yeast (plus more to taste)
• 1/4 tsp each sea salt + black pepper (plus more to taste)
• 4 cups packed chopped kale (organic when possible)
• 1 (14-ounce) can artichoke hearts (drained and quartered)
• 1 cup cooked (and drained) white beans
• 2 Tbsp vegan parmesan cheese (optional // plus more for serving)

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