Baked Kale and Artichoke Dip

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

1 cup finely chopped yellow onion

5 cloves garlic, minced

3.5 oz. curly kale, tough stems removed and leaves chopped (2 packed cups)

1 14-oz. can water-packed artichoke hearts, rinsed and drained (8 to 10 hearts)

1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)

¾ cup unsweetened, unflavored plant-based milk

½ cup soaked raw cashews (see tip, recipe intro)

¼ cup lemon juice

1 tablespoon nutritional yeast

2 teaspoons Dijon mustard

1 teaspoon onion powder

½ teaspoon sea salt

¾ teaspoon mustard powder

Pinch crushed red pepper, or more to taste

Directions at forksoverknives.com

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