Ingredients:
3/4 cup cashews (I have used pieces, whole and salt & pepper)
3/4 plain, unsweetened soy milk
1/4 cup nutritional yeast
3 tablespoons lemon juice
2-3 cloves, minced garlic
1 tablespoon Bragg’s Liquid Aminos (optional)
1/2 teaspoon dry mustard
ground black pepper
14 ounces artichoke hearts
1 bunch spinach leaves

Directions:
In a food processor combine the cashews, soy milk, nutritional yeast, lemon juice, garlic, Bragg’s Liquid Aminos, dry mustard and black pepper. Blend until smooth. Clean the spinach and add to the food processor. Finally add the artichoke hearts and pulse, in order to leave the artichoke chunky. Place in the oven and bake at 375 degrees for 20 minutes.

Serving Size: 16

Nutritional Facts: (1 corn tortilla with potato filling)
Calories: 66.9
Total Fat: 3.4 g
Cholesterol: 0 mg
Sodium: 134.9 mg
Potassium: 208.9 mg
Total Carbs: 6.4 g
Protein: 3.8 g

Notes: I use my wife as verification to how a recipe tastes. If she likes it, then I see the recipe as a success. The first time I made Dreena’s dip, my wife didn’t like it, as she though it was bland. This was why I modified her recipe, adding nutritional yeast and substituting Bragg’s Liquid Aminos (or Tamiri) for the 3/4 tsp of salt. I feel the nutritional yeast gives a bit of a creamy and cheesy taste, but it’s not overbearing.

Source: Dreena Burton’s Plant Powered Kitchen