Vegan Spinach and Artichoke Dip

Ingredients

• 1 1/4 cups raw cashews
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 10 ounces baby spinach
• 1/2 cup unsweetened soy milk (any non-dairy milk works also)
• 1 teaspoon yellow or white miso
• ½ teaspoon paprika
• 1 tablespoon lime juice
• 3/4 to 1 cup roughly chopped artichoke hearts

Instructions

1. Soak cashews with water overnight or with boiling water for 1 hour.
2. Heat a large sauté pan with the olive oil over medium heat. When the pan is hot, add the minced garlic and let it cook for a minute. (Watch the garlic dance!) Add spinach and cook until wilted, about 2 to 3 minutes. Remove from heat.
3. In a high-speed blender or food processor, mix the cashews, soy milk, miso, paprika, and lime juice together until you get a creamy sauce. Taste the sauce and adjust seasonings to your liking. Set aside.
4. When the spinach is cool enough to handle, squeeze out excess liquid from spinach. Give the spinach a rough chop.
5. In a medium bowl, mix the spinach, chopped artichokes, and creamy cashew sauce together. Serve dip with chips, crackers, or your favorite vegetables!