Vegan Spinach and Artichoke Dip | We Eatt

Ingredients

• 1 1/2 cups prepared vegan "mayonnaise" OR:
• 1 block (350g/12oz) firm silken tofu
• 1 Tb mild vinegar (distilled white, apple cider, etc.)
• 1 Tb lemon juice
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/2 tsp prepared mustard
• 2/3 cup cashews
• 8 cloves garlic
• 2 packages (300g/10oz) frozen chopped spinach, thawed and drained
• 1 tsp dried thyme
• 1 tsp ground white pepper
• 1/4 tsp allspice
• 1 Tb balsamic vinegar (or more, to taste)
• 2 cans (400ml/15oz.) artichoke hearts (not marinated), drained and coarsely chopped
• 1 tsp salt (or to taste)
• 1 Tb olive oil (optional, for consistency)