There are few things I love more than dip. Kind of a strange thing, but they are easy to make and can go with so many things, crackers, veggies, fruit, and a spread on a sandwich (maybe that’s why I like hummus so much). I had made this recipe for Arsy over at Rubies and Radishes a few months back. It went over well, so I thought you guys would also enjoy it over here. Yummy! This is a cashew based dip/spread, with kale and nutritional yeast; a healthy spin on a spinach cheese dip you might find at a restaurant. Try this with veggies, crackers or as a replacement for the usual mayo or mustard on a sandwich. I really think you’ll love it!
Cashew Kale Dip
Ingredients
- 1 cup soaked cashews (for at least 30 minutes)
- 2 cups fresh kale
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 2 tablespoons lemon juice
- 3 tablespoons non dairy plain yogurt
- 1-2 tablespoons nutritional yeast (optional)
- garlic salt and pepper to taste
- optional: cooked artichokes
Instructions
- Blend and serve (with veggies, crackers, etc)
I want to make this dip but I see a discrepancy I’d love clarification on before doing so. In your paragraph, you say there’s Nutritional Yeast in it. In the recipe, it isn’t there. I just want to make sure and make it correctly - Can you make sure the ingredients aren’t missing anything? Thanks!
Hey Samantha,
Sorry about that - the nutritional yeast is optional, I just added it into the recipe. 1-2 tablespoons (again, optional)! 🙂