Step 1

Soak the cashews for at least 6-12 hours. For best results, soak overnight. When ready to proceed, drain and set aside.

Step 2

Preheat the oven to 400 F (200 C).

Step 3

Heat a non-stick pan or cast-iron skillet over medium heat. Once hot, add oil and the minced garlic and sauté for 1-2 minutes until golden brown.

Step 4

In a high-speed blender, add the cashews, unsweetened milk, water, nutritional yeast, lemon juice, pepper and salt and blend until very creamy and smooth.

Step 5

Add the chopped spinach, garlic and the chopped artichoke hearts.

Step 6

Pulse a couple of times until you get a chunky yet creamy texture.

Step 7

Taste the sauce and adjust the seasonings to your liking. You may want a bit of extra salt, pepper, nutritional yeast or lemon.

Step 8

Transfer the batter to a baking dish (22 x 17 cm) and bake for 15-20 minutes until hot, bubbly and golden brown on top.