• Katherine Arthurs

Vegan Cashew, Garlic + Kale Hummus

Throwing together crazy combinations that you wouldn't normally think of...WELL, that's my jam.


Starting with my Cashew Crema from 2 weeks ago - I knew I had to work more with raw cashews. If I couldn't stop eating the crema well, I could make a hummus, that I couldn't stop eating too!


I love the twist on the traditional hummus - no chickpeas here - just straight up raw soaked cashews, tons of garlic, tahini, coconut milk + greens - SO it's healthy!


Whether you slather this on a pita, dip with your favorite cracker or be healthy + grab some raw veggies - it's good on anything!


Vegan Cashew, Garlic + Kale Hummus


1 cup raw cashews

2 cups hot water

1 cup fresh kale

2 cups boiling water

1 cup fresh spinach

2-3 garlic cloves

2 scallions

1 lemon, juice

2 tablespoons coconut milk

2 tablespoon tahini

1/2 teaspoon each salt + pepper

1/4 olive oil, plus more for serving

**2 or more tablespoons warm water


Place the cashews in a small bowl + pour over the hot water. Let soak for 30 minutes. Drain the water + set aside


In another small bowl, place the fresh kale + pour boiling water over it. Let sit for 2 minutes. Drain + dry with a paper towel.


Using a food processor, add the cashews, kale, spinach, garlic, scallions, lemon juice, tahini, salt, pepper + olive oil. Process on pulse until it's smooth. Using a rubber spatula, scrap down the sides + pulse again a few times. If it seems too thick, add 1-2 tablespoon warm water to the mix.


Enjoy right away with your favorite crackers + veggies.


Store in an air tight container for up to 1 week in the refrigerator.