Creamy Spinach Artichoke Dip

This creamy dip is warm and delicious.  It is a hit, even with your carnivorous friends!


You will need:
-4 cups of raw cashews (soaked)
-1/2 cup of Veganaise 
-6 medium cloves of garlic (peeled)
-1/4 cup Nutritional Yeast flakes
-2 cups of almond milk (add another 1/2 - 1 cup for a lighter texture)
-1 tbl brown mustard
-10 large basil leaves
-1 1/4 cup daiya "cheese" (I used jack and cheddar)
-1/2 medium onion (diced)
-1 5oz bag of baby spinach
-2 cans of artichoke hearts (drained and diced)
-Olive oil
-Lemon juice
-Salt and Pepper

Whatchoo do:
-Preheat oven to 325
-Combine cashews, veganaise, garlic, nutritional yeast, almond milk, mustard, 4 basil leaves, 1/4 cup of daiya, and juice from half a lemon in a food processor and blend until smooth.
-Take the mixture and place in a casserole dish.  
-Add in the remaining ingredients and fold all in together. (other bail leaves, other cup of daiya, onions, spinach, artichokes)
-Drizzle the mixture with olive oil and salt and pepper
-Bake at 325 for 20-25 minutes.
-Let cool for 5-10 minutes and serve
-Serve with pita or chips...or pita chips!