1 cup raw cashews
1 1/4 cup unsweetened plant based milk
1/4 cup nutritional yeast
3 tbsp lemon juice
3/4 tsp salt
1/4-1/2 tsp chili flakes (depending on your heat preference)
1/4 tsp paprika
1/2 tsp garlic powder
Pepper, to taste
1 tbsp avocado oil
3 shallots, finely diced
3 garlic cloves, minced
2 packed cup baby spinach, chopped
1 can artichoke hearts, chopped
Parsley and vegan parmesan, for garnish
1 box Simple Mills Himalayan Salt Crackers

SOAK cashews in hot water for 20 minutes. Drain, rinse and add to a high speed blender along with plant based milk, nutritional yeast, lemon juice, salt, chili flakes, paprika, garlic powder and pepper. Blend until smooth.
TASTE and adjust seasonings to your liking, adding more salt, pepper, chili flakes, lemon juice or pepper. Set aside.
PREHEAT oven to 400ºF and take out a baking dish.
HEAT a large sauté pan. Once hot, add oil and shallots. Cook until translucent.
ADD garlic and cook for another minute.
ADD spinach and artichoke hearts and cook until the spinach is wilted, but still bright green.
TAKE off the heat and pour the cashew sauce into the sauté pan. Mix until homogeneous.
TRANSFER into baking dish and bake for 15 minutes.
TAKE out of the oven, garnish with chopped parsley and vegan parmesan.
SERVE immediately with Simple Mills Himalayan Salt Crackers.