Our Spinach Artichoke Dip is vegan, dairy-free, and uses leftover cashew pulp. Full of delightful flavor, this makes for a great appetizer or snack. Serve warm with your favorite crackers, toasted baguette slices, or veggies.
Preheat the oven to 425 degrees F.
Place cashews, cashew pulp, garlic cloves, onion powder, plant-based milk, nutritional yeast, lemon juice, and salt in a high-powered blender. Blend until very smooth.
Add the spinach and artichokes. Pulse a couple of times, but do not blend. You want it to have a chunky texture.
Transfer to an oven-safe dish and bake for 20 minutes or until warm, bubbly, and golden brown on top. Enjoy!