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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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