Vegan Spinach Artichoke Dip

I made this recipe a few weeks ago for a group of friends and family in Memphis and it was a big hit!!No one could believe it was vegan! This dip is also amazing on a pizza crust and topped with roasted cherry tomatoes, so yum!!!

1 white onion thinly sliced
1/2 TBS olive oil
2 cloves garlic crushed
3/4 cup raw cashews
3/4 cup silken tofu
juice of one lemon
1 TBS nutritional yeast
4 cup fresh spinach
1 1/2 cup caned or frozen artichoke hearts
sea salt and pepper to taste

In a sautè pan on a medium heat add the oil then the onions and garlic and cook until translucent, set aside. In a high speed blender add cashews, tofu, lemon juice, nutritional yeast and sautèd onions blend on high until completely smooth. In a food processor add the spinach and artichoke hearts and pulse until they just come together, do not over process. Mix everything together in a oven safe dish and season with salt and pepper to taste,  heat in the oven on 250 until you are ready to serve. This dip is great with tortilla chips, toasted bread or pita chips. Enjoy!