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Vegan Spinach and Kale Dip
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Vegan Spinach and Kale Dip

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

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