Start by placing the soaked and drained cashews into your high-speed blender. Add in the light miso, lemon zest, lemon juice, Dijon mustard, nutritional yeast, onion powder, and half of the pepperoncini peppers. Pour in the water and blend until smooth and creamy. Scrape down the sides as needed.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Then, add the finely chopped kale and cook until wilted, about 3-4 minutes. Season with sea salt and black pepper to taste.
Once the kale is wilted, reduce the heat to low and add the blended cashew mixture to the skillet. Gently fold in the chopped artichoke hearts and remaining pepperoncini. Stir to combine thoroughly.
Continue to cook the dip over low heat, stirring frequently, until warmed through. This should take about 5-7 minutes. Taste and adjust seasoning as necessary.
Transfer the dip to a serving bowl. Top with a sprinkle of vegan parmesan, chopped parsley, chili flakes, and extra sliced pepperoncini for an added kick. Serve warm with pita chips, crackers, or fresh veggies.
