Soak the cashews in the hot water for at least 15 minutes (to soften). Drain, and set aside.
Meanwhile, bring a large skillet to medium heat and add the vegan butter. Sauté the onions for 3-5 minutes, or until softened. Add spinach, artichoke hearts, and garlic. Continue cooking for 5 minutes, or until spinach wilts. Season with salt and pepper.
Next, using a high-speed blender, process the soaked cashews with miso paste, nutritional yeast, Unsweetened Almond MALK, lemon juice, and vegan cream cheese until smooth and consistent.
Add to the skillet mixture. Stir to combine, then transfer the contents to a baking dish. Finish with grated vegan parm (optional).
Place in the oven to bake for 20 mins or until bubbling, and golden around the edges.
When ready, remove from oven and pair with vegetables, bread, or chips. Enjoy!
Gums, oils, fillers—and everything else on their labels—don’t belong in milk, or your body. We leave them out on purpose because it tastes and feels better without them.
