Preheat the oven to 425 degrees F.

Soak the cashews: Heat up about 3 cups of water in a tea kettle or small pot. Pour the boiling hot water over the cashews and let them soak for 5 minutes. Drain them when ready to blend.

In a small pan, saute the garlic and onion for 2-3 minutes using either a tablespoon of olive oil or water, until the onion is slightly translucent. Set aside.

In a high powered blender, add the soaked, drained cashews, unsweetened milk, nutritional yeast, lemon juice, and 1 teaspoon salt. Blend until very smooth.

Now add the cooked onions/garlic, spinach, and artichokes. Pulse a couple of times, but do not blend. You want to leave quite a bit of chunky texture! Taste for salt, add more to taste.

Transfer to an oven safe dish and bake for 20 minutes or so until warm, bubbly and golden brown on top.

Sprinkle with vegan parmesan if desired and serve with a sliced baguette, pita chips, tortilla chips, or vegetable sticks. Enjoy!