Cashew Spinach-Artichoke Dip

 

3/4 cup raw cashews

3/4 cup unsweetened plain almond or soy milk

3 T lemon juice

2 cloves garlic

3/4 tsp sea salt

1/2 tsp dry ground mustard

freshly ground black pepper

2 cups frozen artichoke hearts, partially thawed (helps for pulsing in blender)

2 cups fresh spinach leaves or thawed and drained from frozen

 

Preheat oven to 425. In a blender, add cashews, milk, lemon juice, garlic, salt, dry mustard, and pepper. Blend until very smooth, about 1 minute in a high speed blender. Add artichokes and spinach and PULSE through to keep a chunky texture. Transfer to an ovenproof baking dish and bake for 17-20 minutes. Remove and cool for 5 minutes before serving.