- 1 cup raw cashews
- 4 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 2 teaspoons coconut oil
- 5 ounces baby spinach
- 1 14 ounce can artichoke hearts packed in water, and chopped
- 1 1/ 4 cups almond milk
- 1/ 4 cup nutritional yeast
- 1 tablespoon lemon juice
- 2 teaspoons miso
- 3/ 4 teaspoon sea salt
- 1/ 2 teaspoon freshly ground black pepper
- 1 baguette, sliced
Preheat oven to 375ºF. Add the raw cashews to a small bowl and pour boiling water over top. Let soak.
In a medium-sized skillet add the garlic, onion and coconut oil. Bring to medium heat and cook until softened (about 10 minutes). Then add the baby spinach and cook until wilted (about 3 minutes). Add the artichoke hearts and simmer to remove any access water (about 5 minutes).
Strain the cashews and add to a high-speed blender with the almond milk, nutritional yeast, lemon juice, miso, and salt and pepper. Blend until smooth. Add the cooked spinach and artichoke and pulse a few times for a chunky texture.
Transfer the mixture to a small baking dish (I used an 8 x 2 inch round dish). Cook for 20 minutes, or until the dip becomes fragrant and starts to lightly brown around the edges. Let cool slightly.
Slice baguette and toast in the oven on the broil setting for 1 minute, or until golden brown, flip and toast the other side (keeping an eye on the bread). Serve with the spinach and artichoke dip.