Follow these simple steps to creamy perfection:

1. Prepare Cashews: If you haven’t already, soak the raw cashews. For a quick soak, cover them with boiling water and let them sit for at least 30 minutes. For an overnight soak, cover with cold water and leave in the fridge. Drain and rinse the cashews thoroughly before use. This step is crucial for achieving a smooth, creamy sauce.
2. Sauté Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Add Spinach and Artichokes: Add the thawed and thoroughly squeezed spinach and the chopped artichoke hearts to the skillet. Cook for 3-5 minutes, stirring occasionally, to allow some of the excess moisture to evaporate and the flavors to meld. Remove from heat and set aside.
4. Make the Cashew Cream Sauce: In a high-speed blender, combine the soaked and drained cashews, unsweetened plant-based milk, nutritional yeast, fresh lemon juice, Dijon mustard, sea salt, black pepper, and optional cayenne pepper/red pepper flakes. Blend on high until completely smooth and creamy. This might take a few minutes, and you may need to stop and scrape down the sides of the blender a couple of times. The consistency should be thick but pourable, similar to a heavy cream.
5. Combine Ingredients: Pour the cashew cream sauce into the skillet with the spinach and artichoke mixture. Stir everything together until well combined and the spinach and artichokes are evenly coated in the creamy sauce. Taste and adjust seasonings if necessary – you might want more salt, pepper, or lemon juice.
6. Bake (Optional but Recommended): Preheat your oven to 375°F (190°C). Transfer the dip mixture to an 8×8 inch baking dish or a similar-sized oven-safe dish. If desired, sprinkle the top with vegan Parmesan cheese or breadcrumbs for a golden, crispy crust.
7. Bake until Bubbly: Bake for 20-25 minutes, or until the dip is hot, bubbly around the edges, and lightly golden on top. If you want it more browned, you can switch to the broiler for the last 1-2 minutes, keeping a close eye on it to prevent burning.
8. Rest and Serve: Let the dip cool for at least 5-10 minutes before serving. It will be very hot! This also allows the flavors to settle and the dip to thicken slightly.