Vegan Artichoke Dip
Source: minimalistbaker.com
Added by SpicyWhisk98
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Ingredients
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- almond milk, unsweetened plain 0.5 cup
- artichoke hearts, canned 14 oz
- black pepper 0.25 tsp
- black pepper
- cream cheese, vegan 8 oz
- garlic cloves 5 cloves
- kale, chopped 4 cups
- nutritional yeast 6 tbsp
- olive oil
- olive oil 3 tbsp
- raw cashews 0.75 cup
- sea salt 0.25 tsp
- sea salt
- vegan parmesan cheese 2 tbsp
- white beans, cooked 1 cup
sauté
stirring frequently to wilt and soften
⏱️ 2 min
combine
sprinkle
vegan parmesan cheese on top
bake
until bubbly and completely warmed through
🌡️ 177°C ⏱️ 11 min
drain
sauté
until just golden brown
⏱️ 2 min
cool
preheat
🌡️ 177°C
puree
in high-speed blender
Blend
Taste and adjust
season as needed with additional nutritional yeast and salt
garlic cloves
5 cloves
sea salt
white beans, cooked
1 cup
drained cashews
cooled sauteed garlic
preheated oven
pureed cream
blended sauce
adjusted sauce
wilted kale
combined mixture
topped mixture
vegan artichoke dip
artichoke hearts, canned
14 oz
nutritional yeast
2 tbsp
vegan parmesan cheese
2 tbsp
raw cashews
0.75 cup
soak
in boiling hot water, uncovered
⏱️ 1h
olive oil
heat
skillet over medium-high heat
olive oil
1 tbsp
heat
large oven-safe skillet over medium heat
kale, chopped
4 cups
sea salt
black pepper
cream cheese, vegan
8 oz
olive oil
2 tbsp
almond milk, unsweetened plain
0.5 cup
nutritional yeast
4 tbsp
sea salt
0.25 tsp
black pepper
0.25 tsp
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