Skillet-Style Cheese Dip!

1. Preheat oven to 400 F and lightly grease a 2-quart cast iron skillet. (I used vegan butter to grease my skillet.)

2. Place the carrots in a small saucepan and add water to cover. Bring the water to a boil and cook the carrots for 5 minutes, or until fork-tender. Remove from heat and drain the carrots.

3. Into a food processor or blender, combine the soaked and drained cashews, cooked carrots, nutritional yeast, lemon juice, garlic, salt, chili powder, onion powder, cayenne and water and blend until smooth. Add a splash of additional water if needed. Pour sauce into a large bowl.

4. Stir the marinara sauce, onion and kale into the “cheese” sauce until fully combined. Spoon the sauce into the prepared skillet.

5. Bake for 25-30 minutes. Remove from oven. Garnish with sliced green onions and serve immediately with corn tortilla chips. Enjoy!

Adapted from Angela Liddon’s, Oh She Glows cookbook.