Check out this well-loved restaurant appetizer gone vegan! Dunk as many pita wedges as you please into this creamy spinach and artichoke dip.
Preheat oven to 425°F.
In a pan over medium heat, sauté onion in 2 teaspoons of olive oil for 2 to 3 minutes until slightly soft and fragrant. Lower heat to medium-low and add in minced garlic and spinach. Continue cooking for another 1 to 2 minutes until spinach is wilted and soft, but still bright green.
Drain and rinse cashews from soaking water and add to a food processor. Process until they become a fine meal and nearly smooth. Then add tapioca, nutritional yeast, apple cider vinegar, lemon juice, sea salt, onion powder, white pepper, dried basil, chili flakes, and half of the nondairy milk to the food processor and process until smooth.
Add in beans and artichokes and run the machine while you gradually add the remaining half cup of nondairy milk. Process until smooth.
Drizzle 1 tablespoon of olive oil over the top and bake for 20 to 25 minutes. It should be bubbling and slightly puffed and golden brown on top.
Serve with bread, crackers, or vegetables for dipping.