Hot Spinach, Artichoke and White Bean Dip

Preheat oven to 375 degrees Fahrenheit.Prepare cashew cream by placing drained cashews, lemon juice, 3 tablespoons of almond milk and a generous pinch of salt and pepper in a high speed blender. Blend until completely smooth, scraping down the sides every so often and adding an additional tablespoon of almond milk if needed. You want the consistency to be spreadable but not runny. Season to taste with salt and pepper.Add white beans, and ¼ cup almond milk to the blender with the cashew cream and blend until smooth. Set aside.In a large frying pan, heat oil over medium heat.Add onion, garlic and ¼ teaspoon salt and sauté for 5 minutes, stirring so garlic doesn’t burn.Add the spinach and cook until wilted, about 3 minutes.Turn off heat and add chopped artichokes, chili flakes, basil, remaining ½ teaspoon of salt, pepper, nutritional yeast, ½ teaspoon of lemon juice and white bean and cashew mixture to the pan. Stir to combine and season to taste with salt and pepper.Transfer to a glass baking dish and cover (with oven safe lid or tin foil) and bake for 20 minutes or until hot.If you make this ahead of time, keep it covered in the fridge over night with plastic wrap, then remove plastic, cover with tin foil and bake at 375 for 20-30 minutes until hot.Serve while hot with toasted pita bread or baguette slices, tortilla chips, or crackers.