Creamy Kale and Spinach Dip

Name: Saus Kangkung dan Bayam Krim
Prep time: 75 min
Cook time: 15 min
Total time: 90 min
Yield: 6 porsi
Cuisine: Indonesian
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; Veggies, crackers, chips, or 1/2 baguette sliced and toasted; Red pepper flakes; Hemp seeds

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.

⏱️ 90 min 🔪 Prep: 75 min 🔥 Cook: 15 min 📊 Hard 👁️ 1 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

6 servings

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
Veggies, crackers, chips, or 1/2 baguette sliced and toasted
Red pepper flakes
Hemp seeds

Steps

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.