Vegan Spinach and Artichoke Dip Recipe

Ingredients

• 1 cup (235ml) homemade vegetable stock or low-sodium vegetable broth
• 1 pound (450g) cauliflower, cored and cut into medium florets (12 ounces/340g after prep)
• 2 ounces raw cashews (55g; 1/2 cup)
• 1/4 cup (60ml) homemade or store-bought vegan mayonnaise
• 2 tablespoons nutritional yeast
• 1 tablespoon (15ml) Dijon mustard
• 1 tablespoon (15ml) fresh lemon juice
• 2 teaspoons garlic powder
• Kosher salt
• 2 large cloves garlic, minced
• 2 tablespoons (30ml) extra-virgin olive oil
• 1 (10-ounce/285g) box frozen spinach, thawed and squeezed of excess liquid, or 12 ounces fresh spinach, trimmed or 10 ounces (340g) fresh baby spinach
• 1 (14-ounce/395g) can artichokes, artichokes drained and halved
• Freshly ground black pepper
• Tortilla chips or pita chips, for serving

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