In an upright blender, combine the cashews, miso, lemon zest, lemon juice, Dijon, nutritional yeast, onion powder, 3 of the pepperoncini peppers, salt, pepper, and water. Blend the mixture on high until you have a thick but pourable cream. You should have about 1 ⅔ cups total of liquid. Set aside.
Heat a large sauté pan over medium heat. Chop up the remaining pepperoncini peppers and set aside. Add the oil to the pan and swirl it around. Add the chopped artichokes and pepperoncini peppers to the pan and stir. Sauté vegetables until fragrant and warmed through, about 2 minutes. Add the garlic to the pan and sauté until fragrant, about 45 seconds. Add the kale to the pan and stir. Keep cooking and stirring until the kale is quite wilted and bright green, about 3-4 minutes.
Pour the cashew cream from before into the pan, scraping out every last bit with a rubber spatula. Stir to combine with all of the vegetables. Season the mixture with salt and pepper. Once the dip is uniformly hot and seasoned to your liking, transfer it to your serving dish.
Serve the spicy pepperoncini, artichoke and kale dip with preferred garnishes and a selection of cut breads, crackers, and vegetables. Enjoy warm!
Equipment
Blender
Recipe Notes
I prefer the flavor of frozen artichoke hearts over canned! It just seems cleaner to me.
This dip keeps in the fridge for up to 5 days. Reheat gently in a pan over low heat.
I reheated leftovers of this with a generous and indulgent dollop of vegan mayonnaise, and honestly I cannot recommend it more.
Pepperoncini peppers are blended into the cashew cream base and stirred into the dip itself for a double hit of spice and brightness. Kale, artichoke hearts, miso, nutritional yeast, and Dijon round it all out. A creamy vegan artichoke dip ready in 45 minutes.