1. Soak Cashews in boiling hot water for 2-3 hours

2. Preheat the oven to 425 degrees F

3. To make the cashew cream sauce, drain and rinse the soaked cashews. Place the cashews into a blender or food processor. Add 1/2 cup of the fresh water and blend until smooth and creamy. Add the nutritional yeast, garlic powder, salt and pepper and blend again until very smooth and creamy. Add more water as needed to create a smooth sauce. Set aside.

4. Place the chopped artichoke hearts, hearts of palm, and spinach into a medium sized bowl. Pour the cashew cream over the top and stir in until thoroughly combined. Transfer to a small casserole or Au Gratin dish. I used an 8 1/2-inch oval baker. Top with mozzarella if using. Bake for 25 minutes, until the dip is very warm and the top is bubbly.

5. Serve with pita chips, crackers, sliced baguette, or veggies

• 22 g Total Fat
• 5 g Saturated Far
• 0 g Trans Fat
• 15 g Unsaturated Fat
• 7 mg Cholesterol
• 509 mg Sodium
• 19 g Carbohydrates
• 5 g Fiber
• 3 g Sugars
• 14 g Protein