Vegan Spinach Artichoke Dip

Ingredients

• 1 cup plain cashews (soaked and drained (*see note))
• 2 cups frozen chopped spinach (thawed and squeezed of excess water)
• 14 ounce can artichoke hearts (drained and squeezed of excess water then chopped)
• 1 1/4 cup plain unsweetened almond milk (or other plant based milk of choice)
• 2 tablespoons fresh lemon juice (about half a large lemon)
• 1 1/2 tablespoons white miso paste
• 2 tablespoons spinach herb seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Kosher salt
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 400°F. Combine all ingredients except chopped spinach and artichoke hearts in a blender.

2. 2

   Blend until completely smooth and creamy, about 1-2 minutes.

3. 3

   Place the spinach and chopped artichokes into a baking dish about 8x8" or similar sized. Pour the mixture from the blender on top.

4. 4

   Stir together until the ingredients are well combined in the baking dish.

5. 5

   Cover with aluminum foil and bake for 10 minutes. Remove foil, bake another 10 minutes until top and edges start to brown. Remove from the oven and enjoy hot or at room temperature once cooled.