Step 1

Pre-heat oven to 375F/190C. Add the raw cashews to a small bowl and pour boiling water over top. Let soak.

Step 2

In a medium-sized skillet melt the coconut oil, add the garlic and onion. Bring to medium heat and cook until softened (about 10 minutes). Then add the baby spinach and cook until wilted (about 3 minutes). Add the artichoke hearts and simmer to remove any access water (about 5 minutes).

Step 3

Strain the cashews and add to a high-speed blender with the almond milk, nutritional yeast, lemon juice, miso, and salt and pepper. Blend until smooth. Add the cooked spinach and artichoke and pulse a few times for a chunky texture.

Step 4

Transfer the mixture to a small baking dish (I used an 8 x 2 inch round dish). Cook for 20 minutes, or until the dip becomes fragrant and starts to lightly brown around the edges. Let cool slightly. Gently mix with a spoon to expose the soft interior. Serve with toasted baguette, nachos chips or gluten-free crackers.