3 cups diced potato, peeled (if you use yukon gold then you don’t have to peel them)
1 ½ cups hot potato water
½ cup raw cashews
2 tsp lemon juice
2 tsp garlic powder
1 tsp onion powder
2 tsp salt
3 cups fresh spinach
1- 14oz can artichoke hearts packed in water, drained and chopped
1 tsp chili flakes, optional

1). Boil the diced potatoes until soft and reserve the water they boiled in.

2). Steam 3 cups of spinach and when it is done gently squeeze out all the excess water.

3). While the potatoes boil, add the cashews, lemon juice, garlic powder, onion powder, and salt in a high speed blender.  When the potatoes are done, add them to the blender along with 1 ½ cups of the hot water they boiled in.  Blend until smooth and creamy.  

4). Transfer the dip to a bowl and stir in the steamed spinach, chopped artichoke hearts, and chili flakes if using.

5). Serve this vegan artichoke dip with an assortment of fresh vegetables, bread, and crackers!  If you want to impress your company then serve your dip in a fresh sourdough bowl.