Preheat the oven to 350 F (only if using the liquid mozzarella). If you are choosing to omit the mozzarella, start at step 2.
Mash the steamed potatoes in a bowl and keep aside.
Sauté onions and garlic in vegetable broth until onions become translucent. If you need more vegetable broth to sauté, please add in a teaspoon at a time. Then add the maple syrup and cook down the onions a little more. This will caramelize the onions. Cook with maple syrup until the onions start to become sticky and maple syrup has reduced.
In the bowl of mashed potatoes, add the cashew sauce, thyme, onion powder, smoked paprika. Then add the caramelized onions.
Then mix in the arrow root powder. This will help the dip be thicker once baked. If you are choosing to omit this step, move onto step 5.
Add in the red pepper flakes and make sure it is evenly mixed.
Lightly mash the steamed artichoke hearts with a fork.
Add the mashed artichokes and chopped spinach to the bowl and mix thoroughly. If you are not using the miyoko’s liquid mozzarella then you can scoop the mixture into a serving dish and enjoy!
If you are choosing to add the mozzarella, place the mixture into a baking dish or a casserole dish. pour the liquid mozzarella on top of the mixture and bake at 350 F for 25 minutes.