spinach artichoke dip

I made this on a whim one night because I was craving the dairy version by fusing about 6 different recipes I found online - and it actually turned out to be fantastic! Not a super healthy recipe but worth the calories. Serve with slices of toasted french bread.

Ingredients:
-1 ~12 oz package of frozen spinach, chopped
-1 jar of artichoke hearts, chopped
-1/2 yellow onion (or just use the whole thing...whatevs), chopped
-cayenne or paprika for dusting

-cream sauce
     -1/2 cup raw cashews (soaked for 1 hour or more...if you didnt plan ahead its fine, it will just be a      
      little less smooth no big deal)
    - 1 12oz package silken mori-nu tofu
     -1/2 cup non-dairy milk
     -1-2 small cloves garlic
     -1 tbsp lemon juice
     -1 tbsp dijon mustard (or more to taste)
     -1 tbsp miso paste (I've found color doesn't matter)
     -1 tbsp tahini
     -1/4 cup nutritional yeast flakes

     -splash apple cider vinegar

Instructions:
-preheat oven to 350
-sauté onion in a little earth balance for about 5 mins, then add artichokes & spinach for an additional ~6 to 10 mins or until soft
-blend all cream sauce ingredients in a food processor until totally pureed
-toss artichoke mix with cheese sauce mix and spread into greased glass baking pan
-sprinkle with cayenne (or paprika if you dont like spicy)
-bake for about 25-40 mins (depending on desired firmness, longer bake time = firmer dip) until hot and a little brown on top
-serve with crusty french bread and enjoy!