Vegan Spinach & Artichoke Dip

INGREDIENTS:

1 cup vegetable broth | 1 lb cauliflower | 1/2 cup raw cashews | 1/4 cup mayonnaise | 2 tbsp nutritional yeast | 1 tbsp dijon mustard | 2 tsp garlic powder | 2 large cloves garlic | 2 tbs extra virgin olive oil | 12 ounces fresh spinach | 1 can of artichokes | fresh ground black pepper | tortilla chips for serving

INSTRUCTIONS:

1. Preheat the oven to 350°F. Bring vegetable stock to a simmer over medium heat Add cashews and cauliflower and stir to coat, then reduce the heat to medium low. Cover and cook until the cauliflower is very tender when pierced with a knife, about 10 minutes.

2. Transfer to a food processor and let cool for 1 minute. Purée until smooth.

3. Add mayonnaise, nutritional yeast, mustard, lemon juice, garlic powder, and process until incorporated. Season with salt.

4. Wipe out the skillet. Add olive oil and heat over medium heat until warmed. Add minced garlic and cook, stirring, until fragrant and softened, 1 to 2 minutes. Add spinach, a large pinch of salt, and cook, stirring, until wilted, if fresh, or heated through, if frozen. Transfer spinach to a fine-mesh strainer and press or squeeze to drain any excess liquid.

5. Add cooked spinach & artichokes to the food processor and pulse a few time.

6. Scrape the dip into a 1-quart baking dish and bake for about 30 minutes

Recipe from SeriousEats.com