This dip goes all in on creamy, savory flavor without a drop of dairy in sight. A rich cashew cream, blended smooth with nutritional yeast, lemon juice, and garlic powder, forms the tangy base, while sautéed garlic, spinach, and chopped artichoke hearts bring hearty texture and depth. Baked until the top turns golden and the edges bubble up, it gets an extra savory boost from a smoky paprika and nutritional yeast topping. Every bite is warm, tangy, and satisfying, with the artichokes and spinach keeping things fresh against the luxurious cashew base. Scoop it up with tortilla chips or sliced baguette for the ultimate shareable starter. It's an easy, crowd-pleasing pick for a dairy free spread.
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Preheat the oven to 375°F (190°C). Drain the soaked cashews and add them to a high-speed blender or food processor along with the 1/2 cup water, 2 tbsp nutritional yeast, lemon juice, garlic powder, onion powder, and salt. Blend on high until completely smooth and creamy, about 2 minutes, scraping down the sides as needed. The cream should be thick and pourable with no visible cashew pieces.
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the minced garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 1 minute. Watch closely, as garlic can brown quickly.
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