Step 1

Preheat oven to 425F while you prep your dip.

Step 2

Rinse soaked cashews and drain. Add to a high speed blender with non-dairy milk, garlic, onion powder, arrowroot powder, lemon juice and nutritional yeast. Blend until completely smooth, adding additional water or non-dairy milk if needed and use a tamper to help blend.

Step 3

Add artichoke hearts and baby kale, and pulse until broken down but not completely smooth. Give mixture a taste and add salt and pepper to taste.

Step 4

Transfer mixture to an oven safe baking dish, sprinkle with additional nutritional yeast on top or vegan cheese and bake at 425F for 15-20 minutes.