Vegan Spinach Artichoke Dip

recipe by Ali Lopez

1 can white beans, rinsed and drained 
1/2 cup cashews, soaked in hot water for at least an hour
1 tablespoon lemon juice 
2 tablespoons nutritional yeast 
1 medium onion, chopped 
4 cups fresh spinach 
2 big cloves of garlic, minced 
1 can artichoke hearts, drained and roughly chopped
salt and pepper, to taste
(optional) chopped fresh parsley, to serve 

1. Rinse and drain the canned white beans and put them in a blender together with the cashews, the lemon juice, and the nutritional yeast. Put aside. 
2. Heat some oil in a large pan and sauté the onion for about 5 minutes until they become translucent and golden. After 5 minutes, add the garlic. Then add the spinach and cook for a few more minutes. Season with salt and pepper. Add the artichokes and stir in the white bean cashew mixture. Taste and reseason with salt and pepper if needed. Sprinkle with chopped fresh parsley.

Optional: To serve hot: Cook, covered, in the oven at 400°F for about 20 minutes, then remove the cover and cook for an additional 10 minutes, watching closely so as not to burn. Allow to cool for about 5 minutes and then serve.