Vegan Artichoke Dip
Source: minimalistbaker.com
Added by SpicyWhisk98
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Ingredients
×
- black pepper 0.25 tsp
- black pepper
- canned artichoke hearts 14 oz
- cooked white beans 1 cup
- garlic clove 5 cloves
- nutritional yeast 6 tbsp
- olive oil 3 tbsp
- olive oil
- packed chopped kale 4 cups
- raw cashews 0.75 cup
- sea salt 0.25 tsp
- sea salt
- unsweetened plain almond milk 0.5 cup
- vegan cream cheese 8 oz
- vegan parmesan cheese 2 tbsp
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
Purée
in high-speed blender
Blend
Taste and adjust
season as needed with additional nutritional yeast and salt
adjusted sauce
blended sauce
canned artichoke hearts
14 oz
combined mixture
cooked white beans
1 cup
cooled sauteed garlic
drained cashews
garlic clove
5 cloves
nutritional yeast
2 tbsp
preheated oven
pureed cream
sea salt
topped mixture
vegan artichoke dip
vegan parmesan cheese
2 tbsp
olive oil
1 tbsp
Heat
large oven-safe skillet over medium heat
raw cashews
0.75 cup
Soak
in boiling hot water, uncovered
⏱️ 1h
vegan cream cheese
8 oz
olive oil
2 tbsp
unsweetened plain almond milk
0.5 cup
nutritional yeast
4 tbsp
sea salt
0.25 tsp
black pepper
0.25 tsp
Sauté
stirring frequently to wilt and soften
⏱️ 2 min
wilted kale
olive oil
Heat
skillet over medium-high heat
packed chopped kale
4 cups
sea salt
black pepper
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