This recipe has a video below, for easy visual instructions.
Soak cashews in boiling water for about 10 minutes or until soft, then drain the water.
Meanwhile, heat oil in an oven-safe skillet over medium heat, add onion and sauté for 3-4 minutes. Add garlic and sauté for a further one minute. Set aside.
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
Add all "Cashew Sauce Ingredients" to a blender or food processor and blend on high for a few minutes or until super smooth. A high-speed blender makes the sauce smoother than a food processor.
Add the cooked onion and garlic, artichokes, and spinach and pulse about 4-6 times (not too often) until the ingredients are just combined. The spinach should still be chunky.
Pour the mixture back to the same skillet and bring to a boil. Let simmer for a minute or two. Taste and adjust seasonings. Add more salt/pepper/spices to taste.
Then transfer the skillet into the oven and bake for about 12 minutes. The mixture should be bubbly and slightly brown but not too dry. You still want the dip to be creamy. Depending on the oven it might take a few minutes more or less.
Garnish with fresh herbs and red pepper flakes (optional). Serve with baguette (or bread of choice), tortilla chips, crackers, flatbread or raw veggies like carrot, celery sticks, etc. Enjoy!
Store leftovers covered in the refrigerator for up to 4 days. Reheat in the oven or on the stove with a splash of plant-based milk.