Fall Series: Spinach Artichoke Dip

Ingredients:

• 1.25 cups raw, unsalted cashews

• 3 Tbsp vegan butter

• 5 cloves garlic, minced

• 1 medium onion, chopped

• 1.5 cups oat milk

• 3 Tbsp nutritional yeast

• 1/2 tsp black pepper

• 1/4 tsp cayenne pepper

• 4 cups baby spinach, chopped

• 1 can (14 oz) artichoke hearts, drained, rinsed, and chopped

• 2 cups vegan parmesan (I like Follow Your Heart brand)

Instructions:

1. Place cashews in a bowl and cover with freshly boiled water. Let sit uncovered for one hour.

2. Melt vegan butter in an oven safe skillet over medium heat and set oven to 350 degrees Fahrenheit.

3. Add garlic and onion and cook until onion is soft and translucent. Take off heat and set aside.

4. Drain and rinse cashews (after one hour of soaking) and add to the bowl of a food processor along with half of the cooked garlic/onion mixture, oat milk, nutritional yeast, pepper, and cayenne pepper. Process until silky smooth.

5. Pour mixture into your skillet where the other 1/2 of the garlic/onion mixture is waiting. Heat over medium-low until bubbling.

6. Add spinach and artichokes and stir until spinach is wilted.

7. Add 1 cup vegan parmesan and stir until melted. Take off heat.

8. Sprinkle top with the remaining vegan parmesan and bake for 15 min.

9. Serve with fresh french bread or your favorite pita/tortilla chips.

10. Enjoy!