Soak cashews in hot water for 20 minutes (or overnight in cold water). Drain.

Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.

Add spinach and cook until wilted (3–4 minutes). Squeeze out excess moisture using a clean towel or paper towels. Set aside.

In a blender, combine soaked cashews, plant-based milk, nutritional yeast, lemon juice, onion powder, smoked paprika, vegan cream cheese (if using), salt, and pepper. Blend until smooth and creamy.

In a large bowl, combine the blended cashew mixture, wilted spinach, chopped artichokes, and a pinch of salt. Stir well. Taste and adjust seasoning.

Preheat oven to 375°F (190°C). Transfer the dip to an oven-safe dish. Bake for 20–25 minutes until bubbly and lightly golden on top.

Garnish with red pepper flakes or parsley. Serve warm with tortilla chips, crusty bread, or veggie sticks!