If you haven’t soaked your cashews yet, do so the night before in room temperature water, or 1 hour before in very hot water. Drain thoroughly.
Preheat oven to 350 degrees F (176 C) and lightly grease a small, oven-safe serving dish (see photo for size reference).
Add soaked and drained cashews to a blender with almond milk and puree into a cream. Add 1/4 cup nutritional yeast and 3/4 tsp sea salt (amounts as original recipe is written // adjust if altering batch size) and mix once more. Taste and adjust seasonings as needed. You want it pretty cheesy and well-salted, so I added the full 6 Tbsp nutritional yeast (amount as original recipe is written // adjust if altering batch size). Set aside.
In a large skillet over medium heat, sauté garlic in 1 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) and then add spinach and kale. Season with a healthy pinch (1/4 tsp as original recipe is written // adjust if altering batch size) of sea salt and black pepper and cook for 5 minutes or until wilted, then remove from heat.
Add 3/4 of the cashew cream (see photo) and toss to combine. If it can take more, add it in. Otherwise, reserve the rest for pasta or other uses. Add 2 Tbsp vegan parmesan cheese for additional texture/flavor and stir.
Add to prepared baking dish and top with remaining vegan parmesan.
Bake for 15-20 minutes, or until warmed through and sightly browned on top.
Before serving, top with additional vegan parmesan cheese if desired. Other add-ons might include red pepper flake or hemp seeds.
Serve with assorted vegetables, tortilla chips, crackers, or toasted baguette. Store leftovers covered in the fridge for up to a few days, though best when fresh.