Instructions

1. 1. Bring several cups of water to a boil. Remove water from heat and pour over cashews. Soak for 1 hour. Drain thoroughly.
   2. 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.
   3. 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.
   4. 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.
   5. 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).
   6. Add to prepared baking dish and top with remaining vegan parmesan and a healthy pinch of red pepper flakes for a little heat.
   7. Bake for 17-25 minutes, until lightly browned on top.
   8. Before serving, top with additional vegan parmesan cheese or red pepper flakes (optional).
   9. Serve with sliced vegetables, pita chips, or toasted baguette. Best when warm and fresh out of the oven.
   10. Store in covered container in the fridge for up to 3 days.