Kale & White Bean Artichoke Dip
A creamy, savory artichoke dip with sautéed kale, white beans, and nutritional yeast for a cheesy kick. A protein-rich plant-based appetizer that requires just 10 ingredients!
Foto: Minimalist Baker — Minimalist Baker
Bahan-bahan
- 3/4 cup raw cashews
- 3 Tbsp olive oil ((DIVIDED))
- 5 cloves garlic ((5 cloves yield ~2.5 Tbsp or 15 g))
- 8 ounces vegan cream cheese ((I like Trader Joe’s brand or Tofutti))
- 1/2 cup unsweetened plain almond milk ((or sub unsweetened rice milk or water))
- 4 -6 Tbsp nutritional yeast ((plus more to taste))
- 1/4 tsp each sea salt + black pepper ((plus more to taste))
- 4 cups packed chopped kale ((organic when possible))
- 1 (14-ounce) can artichoke hearts ((drained and quartered))
- 1 cup cooked (and drained) white beans
- 2 Tbsp vegan parmesan cheese
Langkah-langkah
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Soak cashews for 1 hour in boiling hot water (uncovered). Then drain and set aside.
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In the meantime, heat a large oven-safe metal or cast iron skillet over medium heat.
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Once hot, add a third of the oil (1 Tbsp or 15 ml as original recipe is written // adjust if altering batch size) and all of the garlic. Sauté for 1-2 minutes or until just golden brown. Set aside to cool.
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Once cashews are soaked and drained, preheat oven to 350 degrees F (176 C).
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To a high-speed blender, add soaked and drained cashews, sautéed garlic, vegan cream cheese, remaining olive oil (2 Tbsp or 30 ml as original recipe is written // adjust if altering batch size), and almond milk. Purée to a cream.
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Add lesser amount of nutritional yeast to start (4 Tbsp or 12 g as original recipe is written // adjust if altering batch size), and 1/4 tsp each sea salt and pepper (amount as original recipe is written // adjust if altering batch size). Blend once more.
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Taste and adjust seasonings as needed. Dip should be cheesy in flavor and well-salted, so consider adding the remaining nutritional yeast (2 Tbsp or 6 g as original recipe is written // adjust if altering batch size) and another 1/4 tsp sea salt (amount as original recipe is written // adjust if altering batch size). Set aside.
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Heat the skillet you used earlier over medium-high heat. Once hot, add a bit more olive oil and the kale. Season with a pinch each salt and pepper and sauté, stirring frequently for 2 minutes, to wilt and soften.
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Remove from heat and add artichokes, white beans, and all of the sauce. Stir to combine.
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Sprinkle the top with vegan parmesan cheese (2 Tbsp or 10 g as original recipe is written // adjust if altering batch size) for additional texture/flavor (optional but recommended for cheesy, crunchy top layer!). Bake for 10-12 minutes, or until bubbly and completely warmed through.
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Serve hot with assorted vegetables, tortilla chips, crackers, or toasted baguette - tortilla chips being my favorite. If you prefer more cheesy flavor, garnish with more vegan parmesan cheese.
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Store leftovers covered in the refrigerator for 3-4 days, though best when fresh.
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Reheat in an oven-safe dish at 350 degree F (176 C) until warmed through (or in the microwave), adding more almond milk if dip dries out.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
💰 Estimasi Harga
📋 Rincian Harga Bahan (9% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| raw cashews | 0.75 cup | Rp 60.000/kg | Rp 10.665 |
| olive oil | 3 tbsp | - | - |
| garlic | 5 cloves | - | - |
| vegan cream cheese | 8 ounces | - | - |
| unsweetened plain almond milk | 0.5 cup | - | - |
| -6 Tbsp nutritional yeast | 4 | - | - |
| each sea salt + black pepper | 0.25 tsp | - | - |
| packed chopped kale | 4 cups | - | - |
| 1 | - | - | |
| cooked | 1 cup | - | - |
| vegan parmesan cheese | 2 tbsp | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
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