• The recipe calls for 1/2 cup of cashews, but those can be replaced with beans. You might even want to do a combination of both to reduce the calories slightly but still have the creamy cashew flavor.
• If you are planning to use cashews and you have a high-power blender like a Vitamix, there is no need to soak the cashews. I use one for all of my recipes. Otherwise, you will want to soak the cashews in warm water for at least 30 minutes. Using cashew pieces instead of whole cashews will speed up the soaking process and cut it in half.
• Next, make my delicious low-fat, eggless mayo if you aren't using store-bought vegan mayonnaise.

  It is as simple as adding tofu, Dijon mustard, vinegar, sea salt, and sweetener to a blender and processing until smooth. I have included the ingredients and measurements above. Use leftover mayo on sandwiches, wraps, and in recipes like my vegan ranch dressing.
• If you made the homemade mayo, transfer it to a bowl because you'll need the blender to make the rest of this recipe.
• Add all 8 of the first ingredients: beans (or raw cashews), almond milk, a half-cup of the mayo, lemon juice, garlic, salt, pepper, and ground mustard. Blend until very smooth.
• Add the drained artichokes and blend for just a few seconds. I like to keep the artichoke hearts a bit chunky, so pulsing instead of blending works well. If your blender is lower-powdered, you may have to add a little more almond milk if it's too thick for the blender.
• At this point, you will need to make sure that your frozen spinach is completely thawed and drain the excess water from it. What I like to do is place the defrosted spinach on some paper towels, roll it up, and squeeze it over the sink.
• Pour the mixture from your blender into a bowl and add the defrosted and drained spinach. Stir until incorporated well. This will take a couple of minutes to thoroughly distribute the spinach.
• Serve with oil-free Mary’s Gone Crackers, chips, carrots, celery, or any other veggies of your choice. It's also fabulous in a sourdough bread bowl where you can use the bread chunks as dippers.

Easy Mayo:

• Add all mayo ingredients to a blender and process until smooth. This will make more mayonnaise than needed for the dip. Pour leftovers into an airtight container and store for 7-10 days in the refrigerator. It is great on sandwiches and in other dips and sauces.