Vegan Spinach Artichoke Dip

runningonrealfood.com

2 cups raw cashews, soaked and drained (250 g)

3 ½ cups chopped artichoke hearts (400 g or 2 14 oz cans, well-drained)

1 ⅓ cups unsweetened plant-based milk (250 mL)

1 tsp olive oil ( 5 mL, for oil-free, use water or broth)

3 garlic cloves, minced (10 grams)

⅓ cup nutritional yeast (25 g)

3 tablespoons lemon juice (45 mL)

4 tablespoons water (60 mL)

5 cups loosely packed, chopped fresh spinach (150 g)

½ to 1 teaspoon salt, to taste

¼ teaspoon ground pepper

Directions at runningonrealfood.com

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