This creamy, bubbling dip is built entirely from plant-based staples, so it's already right at home on a vegetarian table. A blended cashew cream — loaded with nutritional yeast, lemon juice, and garlic powder — gives it that rich, tangy backbone you want in a good spinach artichoke dip, no dairy required to get there. Garlic sautéed until golden, tender chopped spinach, and hearty artichoke hearts make up the savory core, cooked down until thick and scoopable. Baked until the edges bubble and the top turns lightly golden, it comes out warm, luscious, and perfect for pulling apart with crackers or a good crusty bread. It's an easy make-ahead party dish that fits naturally into a vegetarian spread without any fuss.
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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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