Vegan Spinach Artichoke Dip

Preheat the oven to 350°F.

Place the cashews in a pot on the stovetop and cover with 2 inches hot water. Bring to a boil, then boil for 15 minutes. Drain the cashews.

Meanwhile, roughly chop the artichoke hearts and drain or squeeze out excess moisture. Set aside 1 cup for blending. Thaw the spinach by placing it under warm water in a strainer, then squeeze out all remaining moisture several times with your fingers until it makes dry crumbles (you should have about ¾ cup packed spinach). Thinly slice the green onion .

Once the cashews are boiled and drained, place them in the bowl of a blender. Add 1 cup of the roughly chopped artichoke hearts (½ can), the Dijon mustard, garlic powder, onion powder, dried dill, salt, and water in a high speed blender and blend on high until creamy and fully combined, adding 1 to 2 tablespoons more water to get it to a creamy consistency (we added 2 tablespoons).

Add the remaining chopped artichokes, spinach, and thinly sliced green onions to a bowl, breaking up the spinach into crumbles with your hands. Use a spatula to scrape in the blended cashew mixture and stir everything to combine. Taste and add a few more pinches kosher salt and fresh ground black pepper to taste.

Spread the dip in an even layer in a small baking dish or 9-inch pie plate. Bake for 15 minutes until warmed through. Serve immediately with baguette slices or pita chips.

Serve warm with pita bread, pita chips , baguette slices, or crostini . Make ahead info: make up to 3 days in advance and refrigerate in a sealed container or in a wrapped baking dish. Store up to 3 days refrigerated; reheat until warmed through (about 20 to 25 minutes) in a 350F oven before serving.