Spicy Vegan Artichoke Dip with Kale
Ingredients
The dip
-
¾
cup
raw cashews, soaked for at least 2 hours and drained
-
1
tablespoon
light miso
-
½
teaspoon
lemon zest
-
1
tablespoon
lemon juice
-
1
teaspoon
Dijon mustard
-
3
tablespoons
nutritional yeast
-
1 ½
teaspoons
onion powder
-
6
pieces
pepperoncini peppers, stems removed & divided
-
to taste
sea salt and ground black pepper
-
¾
cup
water
-
2
tablespoons
olive oil
-
12
oz
frozen artichoke hearts, thawed and chopped
-
3
cloves
garlic, minced
-
2
cups
finely chopped fresh kale, packed
To garnish
-
vegan 'parm'
-
chopped parsley
-
chili flakes
-
extra pepperoncini peppers
Instructions
- Blend the soaked cashews, miso, lemon zest, lemon juice, Dijon, nutritional yeast, onion powder, 3 pepperoncini peppers, salt, pepper, and water until smooth.
- Heat a large sauté pan over medium heat and add olive oil.
- Sauté the chopped artichokes and remaining pepperoncini until fragrant.
- Add minced garlic and sauté briefly before adding chopped kale.
- Cook until the kale is wilted, then pour in the cashew cream and mix well.
- Season the dip to taste and serve warm with garnishes and dippers.
Nutrition Facts (estimated)
Servings
3 cups
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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