Creamy Spinach Artichoke Dip – Catskill Animal Sanctuary

Ingredients

• 1 cup raw, unsalted cashews
• 1 (10-ounce) bag frozen spinach, thawed, excess water squeezed out and chopped
• 1 (13-ounce) can artichoke hearts, drained, rinsed, and coarsely chopped
• 2 tbsp vegan butter or olive oil
• 8 garlic cloves, peeled and minced, about 4 tablespoons
• ¼ cup nutritional yeast
• 2 tbsp mellow white miso
• Juice of ½ a lemon, about 2 tablespoons
• 2 tbsp cornstarch
• ½ tsp salt, plus more to taste
• Freshly ground black pepper, to taste
• ½ cup shredded vegan cheese
• Tortilla chips or toasted pita wedges, for serving