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–+ servings

Creamy Kale and Spinach Dip

Simple vegan spinach and kale dip made with just 10 ingredients that will please a crowd. Cheesy, hearty, chock-full of greens, and so delicious. Perfect for holiday parties and beyond.
Author Minimalist Baker
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Slice of bread topped with Creamy Kale and Spinach Dip with the rest of the pan of dip beside it
5 from 35 votes
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 6
Course Appetizer
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

  • 1 ¼ cups cashews (soaked overnight or in boiling hot water for 1 hour // then thoroughly drained)
  • 1/2 cup unsweetened plain almond milk (sub up to half with water)
  • 4-6 Tbsp nutritional yeast (to taste)
  • 1 tsp sea salt (DIVIDED)
  • 3 cloves garlic (minced)
  • 1 Tbsp olive oil
  • 1 (10-ounce) package frozen chopped spinach (thawed and squeeze-drained)
  • 3 cups kale (finely chopped // or just double up on spinach)
  • 1 healthy pinch black pepper
  • 1/4 cup Vegan Parmesan Cheese

FOR SERVING (optional)

  • Veggies, crackers, chips, or 1/2 baguette sliced and toasted
  • Red pepper flakes
  • Hemp seeds
US Customary - Metric

Instructions

  • If you haven’t soaked your cashews yet, do so the night before in room temperature water, or 1 hour before in very hot water. Drain thoroughly.
  • Preheat oven to 350 degrees F (176 C) and lightly grease a small, oven-safe serving dish (see photo for size reference).
  • Add soaked and drained cashews to a blender with almond milk and purée into a cream. Add 1/4 cup nutritional yeast and 3/4 tsp sea salt (amounts as original recipe is written // adjust if altering batch size) and mix once more. Taste and adjust seasonings as needed. You want it pretty cheesy and well-salted, so I added the full 6 Tbsp nutritional yeast (amount as original recipe is written // adjust if altering batch size). Set aside.
  • In a large skillet over medium heat, sauté garlic in olive oil and then add spinach and kale. Season with a healthy pinch (1/4 tsp as original recipe is written // adjust if altering batch size) of sea salt and black pepper and cook for 5 minutes or until wilted, then remove from heat.
  • Add 3/4 of the cashew cream (see photo) and toss to combine. If it can take more, add it in. Otherwise, reserve the rest for pasta or other uses. Add 2 Tbsp vegan parmesan cheese (amount as original recipe is written // adjust if altering batch size) for additional texture/flavor and stir.
  • Add to prepared baking dish and top with remaining vegan parmesan.
  • Bake for 15-20 minutes, or until warmed through and sightly browned on top.
  • Before serving, top with additional vegan parmesan cheese if desired. Other add-ons might include red pepper flakes or hemp seeds.
  • Serve with assorted vegetables, tortilla chips, crackers, or toasted baguette. Store leftovers covered in the fridge for up to a few days, though best when fresh.

Notes

*Nutrition information is a rough estimate.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 275 Carbohydrates: 19 g Protein: 11 g Fat: 19 g Saturated Fat: 3.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 466 mg Fiber: 4.7 g Sugar: 1.7 g