Vegan Spinach & Artichoke Dip

0 Prep: Preheat the oven to 375F. Grease a 10x6” (or similar sized) baking dish and set aside. 
1 Blend the “Sauce”: Add the tofu, cashews, nutritional yeast, tapioca starch, water, lemon juice, oil, salt, and pepper to a high-speed blender and process for 45 to 60 seconds, until smooth and creamy.
2 Assemble: Evenly sprinkle the artichoke hearts, spinach, and garlic across the baking dish, then pour the blended liquid on top. Use a spatula to gently stir the liquid into the artichokes and spinach. Sprinkle vegan cheese on top.
3 Bake & Serve: Bake for 25 to 20 minutes, until the top of the dip is golden. Let sit for 5 minutes to set, then serve warm with crackers, bread, tortilla chips, or as desired. Leftovers can be stored in the fridge for up to 5 days.