Our Vegan Thanksgiving, Part 2: Cheezee Vegan Kale Dip


What's Thanksgiving without an appetizer (or five)? To kick things off in the savory department we give you our take on a classic with this cheezeee kale dip. Sorry spinach, you're old news. Delicious with pita chips, rice crackers, vegetables, or - per usual - on your finger/a spoon. (This is a judgment-free zone, so you do you, boo boo.) NOM.

  • 2 cups soaked cashews (for 20 minutes in hot water)
  • 16 oz frozen kale - thawed
  • 3 tbs nutritional yeast
  • Juice from 2 lemons
  • 1 tsp salt
  • 4 cloves garlic
  • 1/2 cup parsley
  • 3 tbs Chosen Foods 100% Pure Avocado Oil (one of our local, San Diego favorites!)
  • 13.4oz can cannellini beans (preferably of the no-salt-added variety)
  1. Preheat oven to 350.
  2. Add cashews, kale, nutritional yeast, lemon juice, salt, garlic, and parsley to your food processor and pulse till thoroughly combined. 
  3. Add beans and blend until dip is desired consistency.
  4. Spoon dip into an oven-safe dish. Bake for 15 minutes at 350. 
  5. Serve warm with crackers, veggies, or chips!
  6. Smile smugly at the surprise of all when you proudly announce "this dip is CHEESE-FREE y'all". 

Results! And other great recommendations...

cheezee vegan kale dip
cheezee vegan kale dip
cheezee vegan kale dip
cheezee vegan kale dip

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