Dairy-Free Spinach And Artichoke Dip - cooking recipe

Ingredients

1 1/2 cups raw cashews
1/2 cup mayonnaise
1/2 cup coconut milk
1/4 cup water
1 pound fresh spinach leaves, stemmed and roughly chopped
2 (14 ounce) cans artichoke hearts, drained and chopped
1/3 cup finely chopped red onion
5 cloves garlic, minced
1/2 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pinch paprika, or to taste (optional)

Preparation

Place cashews in a bowl and cover with water. Allow to soak 8 hours to overnight.
Preheat the oven to 400 degrees F (200 degrees C).
Drain cashews and place in a food processor. Add mayonnaise, coconut milk, and water. Blend until smooth, 1 to 2 minutes. Transfer the mixture to a large bowl and add spinach, artichoke hearts, onion, garlic, salt, pepper, and paprika. Mix thoroughly and transfer to an oven-safe baking dish.
Bake in the preheated oven until hot and bubbly, about 20 minutes.