Dips Part 4- Spinach and Artichoke Dip

Learn how to make this creamy decadent dairy free spinach and artichoke dip!

1 1/2 cups raw cashews
4 cloves garlic minced
1 small onion, diced
1 1/2 cups unsweetened non-dairy milk
1/4 cup nutritional yeast
1 small lemon, juiced (2 tablespoons)
1-1 1/2 teaspoons salt
2 cups loosely packed thawed frozen spinach
1 14-ounce cans artichokes drained & rinsed
1 Tsp Red pepper flakes optional
2 cups vegan mozzarella or parmesan
Instructions
Preheat the oven to 425 degrees F.
Soak the cashews by boiling 2 cups of water. Pour the boiling hot water over the cashews and let them soak for 5 minutes. Drain them when ready to blend.
In a small pan, saute the garlic and onion for 2-3 minutes using either a tablespoon of olive oil or water, until the onion is slightly translucent. Set aside.
In a high powered blender such as a Vitamix, add the soaked, drained cashews, unsweetened milk, nutritional yeast, lemon juice, and 1 teaspoon salt. Blend until very smooth.
Add
To a bowl spinach, artichokes, garlic and onions.
Pour in the cashew sauce and optional red pepper flakes.
Transfer to an oven safe dish.
Top with shredded cheese and bake for 20 minutes or so until warm, bubbly and golden brown on top.
Remove and serve with bread, crackers, chips or vegetables.