I’ve been using my Ninja Foodi quite a bit over the last month. The ultimate in one-post cooking (moving from pressure cooking immediately to air frying), it’s also great for good old fashioned “baking” without taking time to pre-heat the oven (and things cook up quicker). I had some leftover Ch-ofu Ricotta (a recipe from my book Fast & Easy Vegan) and decided to try out a vegan alternative to spinach dip. Kale and vegan ricotta are the stars.
No Foodi?
- Make it in any air fryer. Just begin the saute in a skillet and transfer to an oven-safe bowl or pan that fits into your air fryer basket and air fry for 8 minutes at 400°F.
- For the oven: Begin the saute in a skillet and transfer to an oven-safe bowl or pan. Bake on 425°F for 15 to 20 minutes.
This vegan ricotta kale dip recipe is quick and easy to make… and super-tasty. Give it a go!
Vegan Ricotta Kale Dip
- 2 teaspoons extra-virgin olive oil
- 1 cup sliced red onion
- 2 cloves garlic
- 4 cups tightly packed chopped kale
- 1 cup vegan ricotta cheese ((Ideally, use the Ch-ofu Ricotta recipe from Fast & Easy Vegan Cookbook; for store brands, try Kite Hill or Tofutti vegan ricotta))
- 1/2 cup vegan yogurt ((I used homemade soy yogurt))
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- raw vegetables, crackers, or sourdough bread for serving
- Saute the kale with the oil, onion, and garlic in the uncovered Foodi for about 5 minutes. Stir in the ricotta, yogurt, nutritional yeast, salt, and pepper. Close the air fryer lid over the Food and air crisp for 8 minutes at 400°F (until golden brown).
- Serve with raw vegetables, crackers or crusty bread.