Spinach Artichoke Dip (Vegan, Gluten Free, Dairy Free)

1.5 c cashews

2-4 cloves garlic

1-2 cups diced onion

1.5 cups unsweetened non-dairy milk (or any unsweetened, non-dairy milk)

1/4 c nutritional yeast

2 Tbsp pure lemon juice (or juice from 1 small lemon)

1.5 tsp sea salt

4 cups loosely packed fresh spinach

(2) 14-oz cans artichokes, drained & rinsed (canned, in water; not marinated)

Instructions

Preheat the oven to 425 degrees F.

Soak the cashews: Bring to a boil about 2-3 cups of water. Pour the boiling hot water over the cashews and let them soak for 5 minutes. Drain before blending.

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.

Now add the onions, garlic, spinach and artichokes. Pulse a couple of times, but do not blend. You want to leave quite a bit of chunky texture! Taste for salt, add more to taste.

Transfer to an oven safe dish (I used my 11-cup rectangle Pyrex glass dish) and bake for 30 minutes or so until warm, bubbly and golden brown on top.

Serve with chips (I love the From the Ground up Grain Free Cauliflower Tortilla Chips!) or vegetable sticks. Enjoy!

Notes

This is on the thicker side. If you want a more creamy dip, you could either use only 1 can of artichokes or increase the sauce by 1.5