Vegan Baked Artichoke Dip - Plant Based Cooking

Ingredients

• 1/2 cup raw cashews
• 1 cup cooked red or Yukon gold potatoes (packed tightly)
• 4 tbsp freshly squeezed lemon juice
• 2 tbsp apple cider vinegar
• 4 cloves garlic (minced)
• 1/4 cup nutritional yeast
• 1/2 tsp freshly ground black pepper
• 1 3/4 cup unsweetened non-dairy milk ((Westsoy or Trader Joe's soy milk is best for creaminess))
• 3 tbsp flat-leaf parsley
• 4-5 oz frozen spinach ((thawed and squeezed of water))
• 1 12 oz package frozen artichoke hearts
• 1/4 cup fresh basil leaves (packed)
• salt and black pepper (to taste)