Ingredients
Directions
- Add the cashews to a bowl and cover with water. Let the cashews soak at room temperature for 2 hours, or overnight.
- Once cashews are fully soaked, preheat the oven to 400 degrees F.
- Heat a large, oven-safe skillet over medium heat.
- Once warm, add 1 tbsp oil. Add garlic and saute for 1 minute until fragrant. Remove from the skillet and add to a blender along with the soaked and drained cashews, cream cheese, 2 tbsp olive oil and almond milk. Puree until it reaches a creamy sauce consistency. Transfer sauce to a medium bowl.
- To the sauce, begin seasoning by adding 1-2 tbsp of nutritional yeast followed by salt and pepper. Taste and adjust. The sauce should taste cheesy and have a good amount of salt coming through. Set aside.
- Reheat the same skillet you used to saute the garlic and add 2 tbsp of olive oil. Working in batches add 2 cups of spinach at a time to saute down.
- Remove skillet from heat and add the artichokes, white beans and sauce and stir to combine.
- Sprinkle with parmesan cheese and bake for 10-12 minutes until the sauce is bubbly and the cheese begins to brown.
- Remove from the oven, let cool for 5 minutes before serving with bread, pita chips or veggies!
