Vegan Spinach Artichoke Dip

INGREDIENTS

1 tbsp

olive oil

1/4

white onion (thinly sliced)

2 cloves

garlic (minced)

1 14 ounce can

artichoke hearts (drained and roughly chopped)

2 cups

fresh baby spinach ((about 2 ounces) thinly sliced)

ground black pepper and chili flakes ((optional, to taste))

1/4 cup

raw cashews (soaked (see notes))

1 cup

plain, unsweetened non-dairy milk (room temperature or warm)

1 tsp

apple cider vinegar

2 tbsp

+ 1/2 tsp tapioca starch ((see notes about substitutions))

1 tsp

olive oil

3/4 tsp

salt

1 tbsp

nutritional yeast ((optional, see notes))

1/4 tsp

paprika