I’ve always been a big fan of dips and appetizers – savory, creamy, and veggie-forward, all blended into smooth mouthfeel bliss. Growing up in Texas, many appetizers centered around queso, which, while incredibly delicious, is definitely not vegan. Since becoming vegan, I’m always on the hunt for new ways to add creamy richness to my meal. This vegan spinach dip with kale sets itself apart with two distinguishing traits – it brings some serious green power flavor while still remaining both creamy and hearty. Your guests won’t stay hungry with this dip on the table. Consider this Texan satisfied too.
how do you make vegan spinach dip with kale?
I don’t like to make complicated appetizers. Cooking an entree is work enough, so I like my food starts on the simple side. This spinach kale dip is quick and simple which puts this recipe on frequent rotation. Just whip up your cashew cream and vegan parmesan cheese, gently sauté your spinach, kale, garlic, and shallots, and bake for 20-30 minutes.
What do I pair with vegan spinach kale dip?
Pair with pita chips, crackers, or slices of toasted baguette. Oh yes, and wine, if you feel like making an event of it (more on that below).
Is spinach dip with kale healthy for me?
This recipe is definitely healthier than the non-vegan version. The spinach and kale are filled with nutrients and antioxidants, and — by using raw cashews instead of heavy dairy products for creaminess–this recipe over-indexes on healthy fat while reducing cholesterol. We also achieve that cheesy taste, with nutritional yeast which provides B-complex vitamins. It can be hard to get enough vitamin B12 on a vegan diet, so look for a B12 fortified nutritional yeast if you’re lacking.
On the hunt for other appetizers? Try this healthy white bean dip, vegan stuffed mushrooms, vegan tzatziki, or easy olive hummus. If you make this vegan spinach dip with kale, leave a comment, rate the recipe, take a picture, and tag it #plantandvine on Instagram.
Also, I’m participating in a vegan winter holiday food party round-up this month, so scroll below the recipe if you’re interested in checking out a vegan holiday feast!
Vegan spinach dip with kale and wine pairings
Question: how do you make a delicious appetizer even more delicious? Answer: pair it with a wine that makes a flavor party in your mouth. Additional pro tip when pairing with appetizers – keep your wine light and refreshing to preserve your guests’ palate and appetite for the main meal. Here are a few ideas to get the festivities going:
- Sauvignon Blanc: crisp, herbal white that brings clean acidity to brighten up the creamy density of the dip. Can range in flavors from zesty lime to ripe peach, depending on the climate and soil type in which it grows.
- Suggested Regions: Marlborough, New Zealand (New World) or Pouilly-Fumé or Sancerre, Loire Valley, France
- Grüner Veltliner: another grassy, green fruit white wine from Austria that will refresh your palate between spinach dip bites. Lemon, lime, and grapefruit citrus flavor goodness will work well with the cashew cream.
- Suggested Regions: Austria
- Silvaner: German white wine that is similar to Grüner Veltliner. Crisp acidity with peach, passion fruit, and an herbaceous thyme-like flavor.
- Suggested Regions: Rheinhessen or Franken, Germany
Vegan Spinach Dip with Kale
Creamy and hearty vegan spinach dip with kale recipe. Perfect as a year-round appetizer.
- Prep Time: 1 hour 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour, 35 minutes
- Yield: 6 servings
- Category: Vegan, Vegetarian, Appetizer, Side
- Method: Baking
- Cuisine: Vegan, Healthy, Appetizer
- 1 1/4 cups cashews (soaked in boiling hot water for 1 hour, then drained)
- 2 tablespoon olive oil, divided
- 1/2 cup unsweetened plain almond milk
- 6 tablespoons nutritional yeast
- 1 teaspoon salt, divided
- 6 cloves garlic, minced
- 1 shallot, finely chopped
- 1 10-ounce package frozen chopped spinach, thawed and squeeze-drained
- 3 cups kale, stems removed and chopped
- 1/4 cup vegan parmesan cheese
- Red pepper flakes
- Veggies, pita chips, or sliced, toasted baguette, for serving
- Bring several cups of water to a boil. Remove water from heat and pour over cashews. Soak for 1 hour. Drain thoroughly.
- Preheat oven to 350 degrees F. Lightly grease a small, oven-safe serving dish. A 9×9 baking dish will be too large, so try to find something smaller. See photos for what I used.
- Add drained cashews and almond milk to a food processor and blend into a cream. Add 6 tablespoons nutritional yeast and 1 teaspoon salt and mix again. Taste and adjust seasonings as needed. The cheesy, salty flavor should be pronounced, so add additional nutritional yeast or salt as needed. Set aside.
- In a large skillet over medium heat, sauté garlic and shallot in 1 tablespoon olive oil for 2-3 minutes, until fragrant. Add spinach and kale and season with salt and black pepper. Cook for about 5 minutes, until greens begin to wilt.
- Add about 3/4 of the cashew cream to the cooked greens, garlic, and shallot. Toss to combine. Add 2 tablespoons of vegan parmesan cheese and stir to combine. Add additional cream as desired (I used all of the cream in my version).
- Add to prepared baking dish and top with remaining vegan parmesan and a healthy pinch of red pepper flakes for a little heat.
- Bake for 17-25 minutes, until lightly browned on top.
- Before serving, top with additional vegan parmesan cheese or red pepper flakes (optional).
- Serve with sliced vegetables, pita chips, or toasted baguette. Best when warm and fresh out of the oven.
- Store in covered container in the fridge for up to 3 days.
*Recipe is a guide. Adapt as desired. Adapted from Minimalist Baker.
Keywords: spinach dip, spinach kale dip, vegan spinach dip, vegan kale dip, spinach dip with kale
I am excited to be joining some amazing bloggers for a recipe party celebrating December holidays. Be sure to check out their incredible vegan recipes for awesome appetizers, side dishes, main dishes, and desserts.