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    Vegan Spinach and Kale Dip

    April 27, 2020 by Lauren 1 Comment

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    Jump to Recipe Print Recipe

    Vegan spinach and kale dip is not only elegant; it’s healthy! Tastes delicious, and perhaps you might even consider it as a balanced meal with an overpriced wine (I do).

    One pan, plant-based spinach and kale dip that pairs with white wine.

    If I had my act together, I would have served (and photographed) this recipe with crusty sourdough, but in reality, I had some tortilla chips, and here we are. But to be honest? This dip is perfect with some tortilla chips! Or pita bread, which is what I used when I ran out of tortilla chips!

    To avoid boring you with any further details that don’t pertain to my recipe, I’m just going to get right to it. This dip is delicious.

    It’s:

    • Elegant
    • Healthy
    • Impressive +
    • Perfect for date night.
    Copycat cafe gratitude spinach dip.

    You’ll need just a few ingredients, like:

    • Olive oil
    • Raw cashews
    • Dry white wine
    • Lemons
    • Garlic 
    • Capers
    • Soy milk
    • Balsamic vinegar
    • Nutritional yeast
    • Spinach
    • + Kale!
    The best vegan spinach dip recipe ever.

    METHOD

    Making this dip really couldn’t be smoother. It looks fancy, it tastes fancy, but to make it requires not a lot of time, but it does require a little bit of attention to detail. You’re going to blend the cashews, wine, lemon juice, garlic, capers (and brine), soy milk (you could use any unsweetened plant-based milk), salt, balsamic vinegar, and nutritional yeast.  

    In an oven-safe pan, sauté the spinach and kale until it’s just wilted, then add the contents of the blender and bake for a few minutes until it’s heated throughout.  

    Then you’ll serve it with crusty bread, chips or pitas.

    Spinach and kale dip with minimal ingredients and quick. Baked and perfect for a date night with tortilla chips and wine.

    PLANT BASED SPINACH AND KALE DIP NOTES

    The only not that I have about this recipe is that you don’t want to bake it too long or it’ll get dry. You want a warm, creamy spinach and kale dip. Not a dry, horrible dip. Please don’t bake it too long. No more than five minutes is my recommendation. 

    Easy to make vegan dip with chopped kale and spinach.

    HELPFUL KITCHEN TOOLS

    • Nutritional Yeast
    • Vitamix 5300

    OTHER @PLANTSDISH RECIPES YOU MIGHT BE INTERESTED IN

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    IP Red Pepper Hummus
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    Vegan Spinach and Kale Dip

    Vegan Spinach and Kale Dip

    Lauren
    This vegan spinach and kale dip is made with whole-food ingredients, it's not only healthy, it's elegant and delicious!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 5 minutes mins
    Total Time 15 minutes mins
    Course Appetizer
    Cuisine Plant Based, Vegan, Vegetarian
    Servings 2 people
    Calories 489 kcal

    Ingredients
     
     

    • 1 cup cashews rinsed under hot water
    • ¾ cup soy milk unsweetened
    • ¼ cup white wine dry
    • 1 tbsp capers + 1 tsp brine
    • 2 lemons juiced
    • 2 cloves garlic minced
    • 1 tbsp nutritional yeast
    • 1 tsp balsamic vinegar
    • ¼ tsp salt
    • 2 tbsp olive oil
    • 2 cups spinach chopped
    • ½ cup kale chopped

    Instructions
     

    • Preheat your oven to 425 degrees F.
    • In a blender or food processor, add the cashes, white wine, capers (and brine), lemon juice, garlic, nutritional yeast, balsamic vinegar, and salt. Blend on high until completely smooth.
    • In an oven-safe cast iron skillet or pan ove medium heat add the olive oil, chopped spinach and kale and saute for about ten minutes. Add contents of blender to the spinach and kale and toss until combined.
    • Place the iron skillet or oven safe pan into the oven for 5 minutes. Serve immediately with pitas, sourdough bread, or tortilla chips.

    Notes

    Leftovers will keep in the fridge for about a week in an airtight container.
    *Nutrition facts are calculated automatically and may be inaccurate.  Thank you for understanding.

    Nutrition

    Calories: 489kcal | Carbohydrates: 39g | Protein: 19g | Fat: 31g | Saturated Fat: 5g | Sodium: 198mg | Potassium: 1045mg | Fiber: 7g | Sugar: 10g | Vitamin A: 4834IU | Vitamin C: 93mg | Calcium: 236mg | Iron: 7mg
    Tried this recipe?Let us know how it was!

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    About Lauren

    Lauren is the freelance writer, photographer, and recipe developer behind Shutter + Mint. Thanks for stopping by!

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    Hi, I'm Lauren! Shutter + Mint is a food blog I created to help you create easy, practical recipes at home. Thanks for stopping by!

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