Spinach Artichoke Dip

• 3/4 cup unsweetened almond milk
• juice of 1 lemon
• 2 garlic cloves
• 1 tsp. salt
• 1 tbsp. dry ground mustard
• 1/4 cup nutritional yeast
• 3/4 cup raw cashews
• 1 14.5 oz. jar quartered artichokes
• 1 6 oz. package baby spinach

Preheat oven to 425 degrees F. Blend almond milk, lemon juice, garlic, salt, mustard, nutritional yeast, and cashews in blender or food processor until smooth. Add artichokes and spinach, and pulse until chunky. Pour into baking pan and bake for 20 minutes.

Adapted from 86 Lemons’ Creamy Artichoke Spinach Dip