Vegan Kale, White Bean & Artichoke Dip.

I made this Vegan, White Bean & Artichoke Dip from Minimalist Baker on Saturday night and my husband absolutely LOVED it. He has been asking for it every day since but we tend to wear things out easily so I’m holding off for a bit before making it again. It was a little time intensive, but now that I have made it once I think I have the hang of it. Next time I will add more kale and artichokes in, but it came out pretty amazing for a vegan dip with no cheese. And we didn’t feel sick after which is always nice. Minimalist Baker has so many amazing few ingredient and vegan recipes, be sure to check her out!

vegan-kale-whitebean-artichoke-dip-recipe-hauteandhealthy

// Ingredients //
3/4 cup raw cashews
3 Tbsp olive oil
5 cloves garlic
8 ounces (227 g) vegan cream cheese (I used Trader Joe’s brand)
1/2 cup (120 ml) unsweetened plain almond milk
4-6 Tbsp (12-18 g) nutritional yeast
Healthy pinch each sea salt + black pepper, plus more to taste
4 cups packed (268 g) chopped kale (I would add more in)
1 14-ounce (400 g) can artichoke hearts, drained and quartered (I would add in a second can)
1 cup (180 g) cooked (and drained) white beans
Optional: 2 Tbsp (10 g) vegan parmesan cheese, plus more for serving

>> Get full instructions from Minimalist Baker <<

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