1cupvegan ricotta cheese(Ideally, use the Ch-ofu Ricotta recipe from Fast & Easy Vegan Cookbook; for store brands, try Kite Hill or Tofutti vegan ricotta)
1/2cupvegan yogurt(I used homemade soy yogurt)
2tablespoonsnutritional yeast
1/2teaspoonsalt
1/4teaspoonpepper
raw vegetables, crackers, or sourdough bread for serving
Instructions
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.