1 3/4cupunsweetened non-dairy milk(Westsoy or Trader Joe’s soy milk is best for creaminess)
4-5ozfrozen spinach(thawed and squeezed of water)
112 oz packagefrozen artichoke hearts
1/4cupfresh basil leavespacked
sea salt & pepperto taste
Preheat the oven to 375ºF. Soak cashews in boiling water to cover for 15 minutes, drain.
Place the cashews in a blender with 1/2 cup of the non-dairy milk, nutritional yeast, garlic, lemon, and apple cider vinegar and blend until smooth.
Scrape down the sides of the blender and add the potatoes and 1/2 cup non-dairy milk and purée until smooth. Add the remaining milk and the parsley. Purée until very smooth and well combined, scraping down the sides of the bowl when necessary. Add salt and pepper to taste.
Add the artichoke, basil, and spinach and pulse lightly to incorporate the ingredients while retaining a slightly chunky consistency. It will be pretty runny but will firm up after baking.
Pour into a medium-size baking dish.
Bake, uncovered, for 25 to 30 minutes.
Remove and let cool for about 5 minutes before serving.