Preheat oven to 325F to prepare coconut bacon. Toss coconut flake with the rest of the ingredients and spread out over a baking sheet. Bake for 12 mins, flipping once halfway through.

Turn up the oven heat to 425F. Sauté garlic cloves in 1 tablespoon olive oil over medium heat for 3 mins, until lightly browned. Remove garlic cloves from oil and set aside. Add 1 more tablespoon olive oil to sauté onion until caramelized and kale until wilted, about 5 mins.

Blend cashews, half of almond milk, sautéed garlic cloves, and remaining ingredients for cheddar dip, except for tofu. If you have a large blender, add tofu and remaining almond milk and puree until smooth. Otherwise, do this in 2 batches. Taste and add extra dash of apple cider vinegar for more acidity, salt, or paprika for smokiness.

Pour cheddar mixture into an ovenproof container. Fold in coconut bacon, kale, and onions. Drizzle with olive oil if desired for a caramelized top. Bake for 20 mins before serving.