SPINACH ARTICHOKE DIP

Soak the cashews in hot water for about 15 to 20 minutes to soften them up. Remove the water and pour them into a blender or food processor. Add the garlic cloves and soy milk and start blending. Let the oil and lemon juice stream into the mixture as you blend. You might have to pause in between, and scrape the mixture down from the sides. If it becomes too thick, simply add a little more soy milk or lemon juice.

INGREDIENTS: - 1 can artichoke hearts (approx. 2 cups) - 5 oz fresh baby spinach - 1.5 cups raw cashews, unsalted - 1 cup soy milk - 2 tbsp. olive oil - 1 tbsp. lemon juice - 2 to 3 garlic cloves - salt & pepper

Now, add about half the fresh spinach and continue blending until you have reached a slightly creamy consistency. Set aside. Drain the artichoke heart and cut them into rough chunks. Cut up the remaining spinach into large pieces and stir both of these ingredients into the creamy mixture. Season with salt and pepper. Heat the spinach artichoke dip right before serving. If you like, add a bit of nutritional yeast to add a cheesylike flavor, but this dip also tastes great without it. Serve this vegan spinach artichoke dip with your favorite corn chips.

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