Vegan Spinach Artichoke Dip
1 cup raw cashews, soaked in hot water for 10 minutes
½ cup water
3 cloves garlic
juice of ½ lemon, plus some to taste
9 ounce spinach
1 14-ounce can artichoke hearts drained and chopped
½ cup nutritional yeast
salt and pepper to taste
Preheat the oven to 350F.
Combine soaked cashews, water, garlic, and lemon juice in a blender or food processor. Puree until very smooth, about 4 or 5 minutes.
In an 8 x 8 inch oven-safe dish, fold the spinach, artichoke hearts, and nutritional yeast into the cashew cream. Season with salt and pepper. Add additional lemon juice as it suits your taste.
Bake the dip uncovered on the top rack of your preheated oven for 20-30 minutes. The top should have a nice brown crust when done.