Vegan Spinach Artichoke Dip with Pita Chips

Prep Time: 15 mins

Cooking Time: 20 mins

Total Time: 35 mins

1 1/2 cups raw cashews, soaked (if you are allergic to nuts, use sunflower seeds)
10 – 14 oz. spinach, frozen or fresh
14 oz. artichoke hearts (canned) in brine, drained and finely chopped
salt + pepper, to taste
1 1/2 teaspoons garlic powder or 2 – 3 garlic cloves, minced
1 1/2 teaspoons onion powder
1 teaspoon mineral salt, plus more as and when needed
2 – 4 tablespoon nutritional yeast or 1 tablespoon mellow miso
juice of 1 small lemon or 1 – 2 teaspoons apple cider vinegar
1 1/2 cups unsweetened plain almond milk (or other preferred one) or water

Preheat the oven to 400 degrees F.
Soak cashews covered completely with 1 inch of very hot water for 5–10 minutes to soften them up enough that they blend ultra creamy. If you have nut sensitivities but still crave for the nutty creaminess, soak the cashews in cool water for 2 – 3 hours to aid in digestion.
Dice the artichoke hearts and prepare the spinach by blanching and finely chopping.
The next step is to make cashew cheese by adding the soaked cashews, nutritional yeast, garlic powder, lemon juice, salt and pepper, and liquids to a blender to process until nice and smooth (about 3 minutes or so). Taste for flavor, adding more of anything as needed.
To assemble, take a small or medium-sized baking tray, add the spinach and artichoke hearts, pour the cashew cheese overtop and mix to combine well. Wipe along the rim of the baking dish before baking for a clean finish.
For baking, place the tray in the oven, bake while covered for 10 minutes. Remove the cover and now bake for another 10 minutes for a golden-brown finished top-layer.

Prep Time: 10 mins

Cooking Time: 10 mins

Total Time: 20 mins

Preheat the oven to 400°F.
Cut each pita pocket into two single rounds while cutting with kitchen shears around the edge of the pita.
Brush each pita pocket with olive oil on both sides. Then cut each circle into 8 wedges using a pizza cutter or kitchen shears. Spread the chips in an even layer across two baking trays (bare and unlined). Sprinkle the chips with fine sea salt.
Bake until golden brown and crisp (about 8 to 10 minutes), rotating the trays halfway for even browning. If they’re still not brown after 10 minutes, you can bake a minute or two more. Be careful at this point as they can darken quickly. The exact bake time will depend on the pita brand and your oven.
Remove from the oven and serve crispy fresh with your spinach artichoke dip.