Warm Spinach Artichoke Dip

• 1 tbsp olive oil
• 1 medium yellow onion diced
• 6 cloves of minced garlic
• 1 jar of marinated artichokes
• 10 oz of fresh or frozen baby spinach
• 1 ½ cups of raw soaked cashews
• 1 ½ cups of plain unsweetened non-dairy milk
• 1 tbsp yellow or white miso
• ⅓ cup nutritional yeast
• 1 tbsp arrowroot powder
• Juice from half a lemon
• Salt and Pepper
  

• ½ cup raw cashews (not soaked)
• 2 tbsp nutritional yeast
• ½ tsp salt
• ¼ tsp garlic powder
  

‍

• Toasted Pita
• Cracker or Chips
• Fresh Vegetables
  

1. Start by preheating your oven to 350 degrees. To a high speed blender make your vegan parmesan by combining your raw cashews (unsoaked), nutritional yeast, salt and garlic powder. Blend until a fine meal is achieved. Place off to the side.
2. Next, to the same high speed blender add your soaked raw cashews, non-dairy milk, miso pasta, nutritional yeast, arrowroot powder and juice from half a lemon. Blend until smooth and creamy, place off to the side.
3. Next, to a medium skillet or cast iron pan (oven safe) add 1 tbsp olive oil and heat on medium. Once oil is warm, add diced yellow onion and cook for 2-3 minutes until soft.
4. Next, add minced garlic and cook for an additional 2 minutes. Then, add your artichoke hearts and stir to combine. Next, add your spinach and stir, if you are using fresh spinach stir and cook until spinach is soft and wilted. Season with salt and pepper and mix.
5. To the skillet add your blended cream mixture and stir until fully combined. Top with vegan parmesan and bake for 20 minutes until golden brown.
6. Serve warm with toasted pita or fresh veggies!