Creamy, dreamy, and loaded with garlicky spinach and chunky artichoke hearts, this dip gets its silky base from a blend of soaked cashews, nutritional yeast, and a bright hit of lemon juice. Vegan cream cheese stirred in off the heat brings that classic thick, spoon-coating texture, while a quick skillet sauté with garlic and red pepper flakes builds real depth before everything goes into the oven to bubble and turn golden at the edges. It's the kind of appetizer that disappears fast at a party, scooped up with crackers or torn bread while it's still warm from the dish. Every component here — the cashew cream, the sautéed spinach and artichokes, the seasoning — is naturally lactose free, so this is an easy, crowd-pleasing pick when you're planning a spread that everyone can dig into without a second thought. Make it ahead and just pop it in the oven right before guests arrive for the best bubbly, golden finish.
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Place the cashews in a bowl, cover with boiling water, and soak for 30 minutes. Drain and rinse well.
Preheat the oven to 375°F (190°C).
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