1 cup Artichoke, chopped
12 oz Spinach
1 1/2 cup raw cashews, soaked
3/4 cup Almond milk
2 Tbs Lemon juice
2 Tbs nutritional yeast
2 Tbs olive oil
2 cloves garlic minced
1/2 tsp Salt
top with Sriracha, stir in for extra spice

Allow time for cashews to soak overnight (or boil for about 20 minutes- if you’re in a time crunch)

Blend Cashews, almond milk, lemon juice, and nutritional yeast in blender until creamy. Set aside.

Heat a large pan with olive oil, add in the minced garlic.  Add in the spinach and sauté until wilted.  Mix in the artichokes.  Once everything is heated, pour in the cashew mixture, stirring well.  Spoon into a dipping bowl, and finish with sriracha. Serve warm with tortillas or crackers.