Ingredients

The following ingredients have 10 Servings
  • 1 1/2 cups raw cashews
  • 4 cloves garlic
  • 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
  • 4 cups loosely packed fresh spinach
  • (2) 14-ounce cans artichokes (drained & rinsed)
  • Optional: Vegan Parmesan Cheese (for serving)

Instruction

  • Preheat the oven to 425 degrees F.
  • Soak the cashews: Heat up about 3 cups of water in a tea kettle or small pot. 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. 
  • Now add the cooked 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 a 9 inch pie dish) and bake for 20 minutes or so until warm, bubbly and golden brown on top. 
  • Sprinkle with vegan parmesan , if desired and serve with a sliced baguette, pita chips, tortilla chips or vegetable sticks. Enjoy!