Originally from More Than Tofu and Sprouts!

Ingredients

• 1/2 a tube Teese Mozzarella-style (about 1 cup), crumbled or shredded
• 1/2 cup raw cashews, soaked overnight
• 1/2 cup Vegan Sour Cream
• 2 Tbsp nutritional yeast (optional; it makes a less “runny” dip)
• 1 clove garlic (or MORE!!), peeled and minced/pressed
• 1/2 tsp dried basil or 2 Tbsp fresh, minced
• 1/4 cup chopped water chestnuts (optional, but I like the crunch)
• salt and pepper to taste
• couple shots Tabasco (optional and to taste)
• juice from 1/2 a lemon
• 1 14 oz. can OR 1 9 oz. frozen bag artichoke hearts, drained and chopped
• OR 1 jar marinated artichoke hearts, drained and coarsely chopped (sometimes I use more)
• 2 cups frozen chopped spinach, thawed and well-drained (wring in cheesecloth)

Instructions

1. Preheat oven to 425 degrees.
2. Lightly grease a small baking dish.
3. Blend cashews in food processor with just enough water to make a thick, smooth “cashew cream”. Set aside.
4. In a small saucepan over medium heat, melt 1/4 cup vegan sour cream and Teese until runny.
5. In a medium bowl, mix together cashew cream, the rest of the sour cream, the sour cream-Teese mixture, garlic, basil, Tabasco, water chestnuts, lemon juice, salt, and pepper. Gently stir in artichoke hearts and spinach.
6. Transfer the mixture to the prepared baking dish. Top with a bit more Teese if you want. Put in oven about 10 to 15 minutes, just until Teese bubbles and melts on top or dip is starting to brown.
7. Serve with crackers, veggies, or put in a hollowed-out bread bowl. Yum!