Step 1

To start, soak the cashews in room temperature water overnight or in boiling water for 1-2 hours if you forget. Set aside for later.

Step 2

Heat olive oil in a large skillet over medium. Once hot, add in minced garlic and sauté for 1-2 minutes, or until fragrant. Add in the spinach in batches and let it wilt down about 3-4 minutes. Once the spinach has wilted, add in the artichoke hearts and season with red pepper flakes, a pinch of salt, and pepper. Turn the heat off and set the skillet aside.

Step 3

Add drained cashews, almond milk, water, apple cider vinegar, onion powder, nutritional yeast, salt, and tapioca flour into a blender. Mix on high until smooth, scraping down the sides as needed. Set your oven to broil, then transfer the cheese mixture into a saucepan over medium-low. Continuously stir it until the mixture starts to thicken, which takes about 5 minutes.Transfer into the skillet with spinach and artichoke and stir to combine. If your skillet is not oven-safe, transfer everything into an oven-safe dish or a cast-iron skillet.

Step 4

Broil for ~ 8-10 minutes, or until the top is golden brown and the dip temperature is nice and hot.

Step 5

Serve immediately with sliced baguette, pita, tortilla chips, or assorted vegetables. Enjoy!