Imagine yourself diving into an ooey, gooey sea of deliciousness packed with nutrients like iron, magnesium, zinc, prebiotics, and probiotics — that’s what you’ll get with this creamy Spinach Artichoke Dip. Plus, this seemingly indulgent dish is very simple to prepare!

1 cup raw cashews (soaked in water for 4–6 hours)

1 cup plant-based milk (plain, unsweetened)

¼ cup nutritional yeast

1 tbsp organic miso (mellow white or chickpea. See Chef’s Notes)

2 tbsp lemon juice (freshly squeezed)

1 tsp onion powder

½ tsp garlic powder

½ tsp salt (optional)

1 cup spinach (roughly chopped)

1 cup artichoke hearts (BPA-free canned or jarred, drained), packed cup, roughly chopped

Add the cashews, milk, nutritional yeast, miso (See Chef’s Notes), lemon juice, onion powder, garlic powder, and salt, if using, to a high-speed blender or food processor. Blend until smooth and creamy.

Add the spinach and artichokes. Blend until the ingredients are mostly blended, but a little chunky is okay if you prefer it that way. Taste for additional ingredients of choice (e.g., nutritional yeast for more cheesy flavor, salt, or more onion powder).

Transfer the mixture to a stovetop pot and heat on low-medium heat until warm, stirring often to prevent sticking to the bottom of the pan.