Creamy cashews get soaked and blended into a silky base, bringing all the richness this dip needs without any dairy in the mix. Garlic, spinach, and roughly chopped artichoke hearts cook down into a savory, dry filling that soaks up flavor beautifully, while nutritional yeast lends a deep, cheesy tang throughout. Everything gets folded together until glossy and smooth, then spread into a baking dish and finished under the oven's heat until the top turns golden and bubbling at the edges. The result is a warm, scoopable dip with a bubbly, lightly browned top and a soft, spoonable center. It's a great party favorite for a gluten free spread, since nothing about the ingredient list points toward wheat or gluten. Serve it warm with your favorite dippers and let it disappear fast.
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Place the cashews in a bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse thoroughly.
Preheat the oven to 375°F (190°C).
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