Hot Artichoke Dip

This is best served warm in a cute Pyrex, but straight outta the fridge via a spoon the next day is also damn tasty.
1 T olive oil
1 small sweet onion, diced
1 small red pepper diced
1 can green chiles
2 cloves garlic, minced
2 cans of artichoke hearts, drained and chopped
1 cup raw cashews, powdered
1 cup veggie stock or water
juice from half a lemon
1 T soy sauce
3 T nutritional yeast
1 tsp sea salt, or to taste
Preheat oven to 350 (if serving straight away – this also keeps well in the fridge and can be baked later).
Sauté the onions, red bell pepper, and garlic in the oil for about 5 minutes.
Add the can of green chiles and sauté 2 minutes more.
Add chopped artichokes and sauté for 5 minutes.
While that mixture is cooking down and smelling delicious, take your powdered cashews (powder them in a coffee grinder or a blender) and combine them with the water (or veggie stock!), lemon juice, soy sauce, nutritional yeast, and salt, and blend until super creamy (about a minute).
Add the creamy mixture to the sautéed mix of delicious and stir to combine. Cook the whole thing until the mixture is thick and warm (about 3 minutes).
Pour everything into an oven-proof baking dish (like a Pyrex) and bake at 350 for 15 minutes until lightly brown on top.
I like to serve this with some veggies and a few kinds of crackers and maybe some sliced sourdough. It’s perfect to take to a party or serve as an appetizer at a dinner party.