Spinach Artichoke Dip (Vegan)

Preheat oven to 400 degrees. Combine in a food processor 1 piece of whole wheat bread and 1 tsp vegan butter. Pulse until crumbs form. Set aside in a bowl. In a food processor combine white beans, nutritional yeast, water, salt, basil, and red pepper flakes. Set aside. In a large cast iron skillet, combine olive oil and onions; heat until translucent, about 5 minutes. Add garlic and cook for about 2 more minutes. Once garlic and onions are cooked and smelling delicious, add chopped artichokes and spinach. Stir and cook on medium heat until spinach wilts. Shut off heat and add contents of food processor to skillet. Stir well. Add 3/4 of the breadcrumbs and all the vegan mozzarella cheese to the mixture, stirring again. At this point you’ll have a thick, veggie filled, yellowish mixture that will smell cheesy and awesome. Try and resist! Its light years better after being cooked. Spread the rest of the bread crumbs on top of the mixture, then cover the cast iron pan with aluminum foil. Bake for 20 minutes. Remove aluminum foil and bake for 10-15 more minutes, until mixture is bubbly and melty and hot! Let cool for 5 minutes before serving with tortilla or pita chips. Enjoy!