a dairy free version of the classic dip! SO creamy, made with nutrirent dense collard greens, and comes together in less than 20 minutes!
Soak the cashews in boiling water to soften for 10 minutes. Alternatively, you could soak in room temperature water overnight.
In a small cast iron skillet, add the olive oil and heat to medium heat. Mince the garlic and add to the oil. Saute for 3 minutes or until the garlic begins to golden.
Add in the chopped artichoke hearts and chopped collards to the garlic. Season with salt and pepper and let cook until the greens have begun to wilt.
Meanwhile, drain the cashews and add to a high speed blender with the water, nutritional yeast, garlic powder, smoked paprika, apple cider vinegar, and 1/2 tsp salt. Blend until smooth.
Pour the sauce into the skillet with the collard greens and artichoke hearts. Mix it together.
Place the skillet into the preheated oven and bake for about 5 minutes or until the edges have begun to make a crust.
Top with a sprinkle of nutritional yeast. Enjoy warm with crackers or sliced vegetables.