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1. Preheat the oven to 425°F (220°C).
2. Soak the cashews: Heat up about 3 cups (720ml) of water in a tea kettle or small pot.
3. Pour the boiling hot water over the cashews and let them soak for 5 minutes.
4. Drain them when ready to blend.
5. 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.
6. Set aside.
7. In a high powered blender such as a Vitamix, add the soaked, drained cashews, unsweetened milk, nutritional yeast, lemon juice, and 1 teaspoon salt.
8. Blend until very smooth.
9. Now add the cooked onions/garlic, spinach and artichokes.
10. Pulse a couple of times, but do not blend.
11. You want to leave quite a bit of chunky texture! Taste for salt, add more to taste.
12. Transfer to an oven safe dish (I used a 9 inch pie dish) and bake for 20 minutes or so until warm, bubbly and golden brown on top.
13. Sprinkle with vegan parmesan , if desired and serve with a sliced baguette, pita chips, tortilla chips or vegetable sticks.
14. Enjoy!.

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