Spinach and Artichoke Dip - Vegan

• 3 tablespoons olive oil, divided
• 12 cup onion, finely chopped
• 10 ounces frozen spinach, thawed and drained
• 2 garlic cloves, minced
• 1 tablespoon dried Italian seasoning
• 1 (14 1/2 ounce) can artichokes, drained and chopped
• 12 cup raw cashews
• 12 cup hot water
• 2 tablespoons lemon juice
• 1 teaspoon Braggs liquid aminos
• 1 tablespoon nutritional yeast flakes
• 1 teaspoon salt (to taste)
• black pepper, to taste

1. On medium high heat, saute onions and garlic and italian seasoning in a tablespoon of oil.
2. When onions have become transparent add in the spinach and artichokes and saute for a few more minutes.
3. In a blender, combine cashews and water, and blend until smooth 2-3 minutes.
4. Add in lemon juice, liquid aminos, nutritional yeast and salt, and blend until combined well.
5. While blender is running on low, stream in the last couple tablespoons of olive oil to the cashew mixture.
6. Add mixture to the skillet, and fold to combine.
7. Cook until heated through and somewhat thickened.
8. Transfer to a baking dish and place in a preheated 350* oven for 10-15 minutes, or just until lightly browned.
9. Served with sliced and toasted baguette.

olive oil, onion, frozen spinach, garlic, italian seasoning, artichokes, cashews, water, lemon juice, braggs, nutritional yeast, salt, black pepper

Taken from www.food.com/recipe/spinach-and-artichoke-dip-vegan-327866 (may not work)