Creamy Kale Dip
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~ raw, vegan, gluten-free ~
While kale is known to be one of the world’s healthiest foods, when its virtues are listed, qualities such as tenderness and sweetness generally aren’t emphasized. That’s why kale is usually cooked, as heat breaks down the plant’s cellular structure, tenderizing it, while turning complex carbohydrates into simple sugars, adding sweetness.
But the heat can also damage the live enzymes found in those leaves. If you wish to enjoy your kale in its raw form, you will need to treat it to a little massage first.
As you administer manual loving trauma (think deep tissue massage) upon the kale leaves, the cellulose architecture (think adhesions) of the cell walls are crushed, bringing forth those wonderful enzymes and flavor.
Soon you will see that the kale wilts down to a fraction of its former size. Now it is ready to be enjoyed.
This recipe is light, fresh and creamy. It is also quite versatile too. Use it as a dip, toss it with zucchini noodles for a light salad, or use as a sandwich spread.
Since this recipe makes a hefty amount, you will be able to enjoy it in many different ways throughout the week. Take care, and have a blessed day, amie sue
Ingredients:
yields 4 cups
- 1 large head (195 g) kale, shredded
- 1 Tbsp lemon juice
- 1 tsp (7 g) Himalayan pink salt
- 1/2 cup (70 g) diced red onion
Sauce:
- 1 cup (225 g) water
- 1/3 cup (200 g) fresh-squeezed lemon juice
- 2 cups raw cashews, soaked 2+ hours
- 2 Tbsp (11 g) nutritional yeast
- 2 – 4 (4-8 g) garlic cloves
- 1/2 – 1 tsp (3-7 g) Himalayan pink salt
- 1/4 cup (52 g) organic, cold-pressed olive oil
Preparation:
- Wash, remove the stems and chiffonade the kale into small pieces.
- Add to a large bowl along with the red onion and salt.
- Massage together for several minutes, so the kale starts to break down.
- IF you wish, you can shred the kale in a food processor, fitted with the “S” blade.
- Place the ingredients in the following order into the blender; water, lemon juice, cashews, nutritional yeast, garlic, and salt. Blend until smooth.
- Depending on the blender, this can take 1-3 minutes.
- Adding the liquid first will help the blades move more freely.
- While the blender is running, drizzle in the olive oil until well mixed.
- Pour the sauce into the bowl with kale and onion and mix.
- Chill for 1-2 hours to increase the dips thickness.
- This should keep for 2-3 days in the fridge. I don’t recommend freezing.
© AmieSue.com
Tags: Alkaline, Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, sugar free, Vegan
Hi Amie Sue,
Thank you so much for this website…appreciate all of your help. Will Spinach in place of Kale work in this recipe?
Good morning,
Yes indeed! Any green really would. :) Blessings, amie sue
Hi Amie Sue !
What crackers do you used in this recipe ? Rosemary Almond Crackers ? Tey are very white ??? Thank you so much for your creativity !
Good day Nathalie,
I don’t have the recipe on the site for those crackers, they are a kefir cracker that I had made and shipped to my dad. But this dip recipe will pair well with so many different types of crackers. :) blessings, amie sue