Step 1

Preheat the oven to 180 degrees C (350 F).

Step 2

Heat the olive oil in a pan or skillet over a medium-high heat. Add the onion and artichokes, cooking for 5 minutes, until softened.

Step 3

Add the soaked cashews, sautéd onions and artichokes, tofu, mustard, miso paste, salt, tamari and lemon juice to a blender or food processor. Blend until as smooth as possible.

Step 4

Transfer the dip back into the pan or skillet over a medium heat and add the spinach. Stir continuously over a medium heat for a few minutes, until the spinach wilts. At this stage, taste and add more salt if needed.

Step 5

If using a cast iron skillet, sprinkle the dip with grated vegan cheese and add straight to the oven. Or, you can transfer to a round baking dish, sprinkle with the cheese, and add to the oven after that. Bake for 20 minutes, until crispy and lightly browned on top.

Step 6

Allow to cool for 5 minutes and enjoy!