Step 1

If you have not soaked your cashews overnight, portion your cashews in a heat proof measuring cup or bowl and cover with boiling water. Let stand for 15 minutes to soften.

Step 2

If you have an ovenproof skillet or casserole dish and want to warm the finished dip in the oven, preheat to 350 degrees F.

Step 3

Meanwhile, chop your onion, garlic, and artichokes.

Step 4

Heat a non-stick skillet over medium heat, drizzle oil or water, and cook the onion and garlic for 2-3 minutes until the onion is translucent and the garlic is fragrant.

Step 5

Divide the onion and garlic in half, keeping half in the skillet, and spooning the other half into your blender for the sauce.

Step 6

Add your chopped artichokes and spinach to the onion and garlic still in your skillet and season with some salt and pepper. Cook for 3-4 minutes until the spinach is wilted. Either switch the heat off, or reduce to very low to keep warm.

Step 7

When your cashews are done soaking, drain them and add them to the blender with the onion and garlic. Add the milk, nutritional yeast, and remaining salt and pepper. Blend until smooth and creamy.

Step 8

Add the creamy cashew mixture to the skillet with the artichokes and spinach. Stir to combine. If your skillet is ovenproof, transfer it to the preheated oven and warm the sauce through for 6-8 minutes or transfer to a casserole dish to warm in the oven if desired.

Step 9

Alternatively, just heat the dip on the stovetop until warmed through and transfer to your serving dish.

Step 10

Dig in because it’s best served warm with veggies, chips, diced bread or crackers! A bonus is, it reheats well! Reheat leftovers in the oven at 375 degrees F or simply pop in the microwave. Keeps for 3-4 days in the fridge.