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Outrageously Good Vegan Spinach Artichoke Dip

Ingredients

• ▢ 1 1/3 cups (185g) raw cashews
• ▢ 1 sourdough boule or round country loaf (at least 10 inches in diameter) (Note *1)
• ▢ 2 cups (480 mL) water
• ▢ ⅓ cup (28g) nutritional yeast
• ▢ 2 teaspoons lemon zest + 1 tablespoon freshly squeezed lemon juice
• ▢ 2 teaspoons kosher salt (Note *2)
• ▢ Freshly cracked black pepper to taste
• ▢ ¼ cup (30g) tapioca starch (Note *3)
• ▢ 1 tablespoon extra virgin olive oil
• ▢ 1 tablespoon vegan butter (or more olive oil)
• ▢ 2 medium shallots, diced
• ▢ 6 garlic cloves, minced
• ▢ ½ teaspoon red pepper flakes (optional, for a subtle kick)
• ▢ 2 (14-ounce/400g) cans of quartered artichokes, drained and rinsed (quarter if using whole artichokes)
• ▢ 8 to 10 ounces (230 to 285g) of baby spinach (or frozen spinach, Note *4)
• ▢ ⅓ cup to ½ cup (40 to 60g) vegan parmesan (Note *5)
• For serving
• ▢ Toasted bread pieces from the bread bowl leftovers
• ▢ Crackers or crudites of choice for dipping (Note *6)

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