Dairy-Free Spinach Artichoke Dip

1

Place the cashews in a medium sized bowl and cover with hot or just boiled water. Let the cashews soak for at least two hours, then rinse and drain.

2

Preheat the oven to 400ºF.

3

Add the drained cashews along with the nutritional yeast, garlic, miso, lemon, salt, water and extra virgin olive oil. Blend on high until smooth and creamy.

4

In an oven safe baking dish, add the chopped artichoke and spinach. Cover with the cashew sauce and mix with a spoon to combine.

5

Bake for 18 to 20 minutes, covering with aluminum foil halfway through baking.

6

Serve with your favourite crackers and/or veggies. Enjoy!

7

Substitutions: No miso paste: omit. No frozen spinach: use fresh, but steam and drain first. No garlic: omit. No oil: omit and add a little extra water as needed to blend.