Outrageously Good Vegan Spinach Artichoke Dip

Bahan-bahan (10 porsi)

• 1 1/3 cups (185g) raw cashews
• 1 sourdough boule or round country loaf ((at least 10 inches in diameter) (Note *1))
• 2 cups (480 mL) water
• ⅓ cup (28g) nutritional yeast
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons kosher salt ((Note *2))
• Freshly cracked black pepper to taste
• ¼ cup (30g) tapioca starch ((Note *3))
• 1 tablespoon extra virgin olive oil
• 1 tablespoon vegan butter ((or more olive oil))
• 2 medium shallots, (diced)
• 6 g arlic cloves, (minced )
• 2 (14-ounce/400g) cans of quartered artichokes, (drained and rinsed (quarter if using whole artichokes))
• ½ teaspoon red pepper flakes ((optional, for a subtle kick))
• 8 to 10 ounces (230 to 285g) of baby spinach ((or frozen spinach, Note *4))
• ⅓ cup to ½ cup (40 to 60g) (vegan parmesan (Note *5))
• Toasted bread pieces from the bread bowl leftovers
• Crackers or crudites of choice for dipping ((Note *6))