Cheesy Vegan Spinach and Artichoke Dip

INGREDIENTS

1 14 ounce can

Artichoke hearts, dried, and roughly chopped

5 cloves

Garlic

3/4 cup

Shallot

4 cups

Spinach, loosely packed fresh

1 1/2 cups

Almond milk, unsweetened plain

5 tbsp

Nutritional yeast

1/4 tsp

Red pepper flake

1/2 tsp

Sea salt and black pepper

2 tbsp

Olive oil

1 1/4 cups

Cashews, raw

Baguette

2 tbsp

Bread crumbs, gluten-free vegan

2 tbsp

Parmesan cheese, vegan