VEGAN ARTICHOKE SPINACH DIP

INGREDIENTS:

• 3/4 cup raw cashews 
• 3/4 cup plain unsweetened non-dairy milk (I like almond or soy, but your choice)
• 2 1/2 – 3 tbsp freshly squeezed lemon juice
• 1-2 medium-large cloves garlic (I typically use 1 to make it family-friendly; use less/more to taste)
• 3/4 tsp sea salt
• 1/2 tsp dry (ground) mustard
• freshly ground black pepper to taste
• 2 cups frozen artichoke hearts, partially thawed (helps for pulsing in blender)
• 2 cups (loosely packed) spinach leaves
• 3 tbsp. for tanginess (optional)

 PREPARATION:

Preheat oven to 425. In a blender, first add cashews, milk, lemon juice   tanginess, garlic, salt, dry mustard, and pepper. Blend with using   high-powered blender until very smooth. Add artichokes and spinach and just PULSE through. Do not fully blend, keep some chunky texture! Transfer to an oven- proof baking dish, and bake for 17-20 minutes.