• Preheat oven to 425 degrees F, 220 degrees C.

Cook and Soak the Cashews

• Place the raw cashews in a small bowl and add water to cover by 1 centimeter. Microwave on high for 2 minutes, then let the cashews soak for 20 minutes in the hot water.

Blanch the Spinach

• Bring a medium pot, 1/3 full of water, to a boil over high heat. Add the spinach and stir and make sure all the leaves get submerged. Blanch for a total of about 30 seconds, until the leaves are bright green.
• Remove the spinach leaves from the water and drain them. Rinse them with cold water to cool them enough to handle. Use your hands (and some paper towels if you like) to squeeze out as much water as you can. The leaves don’t need to be completely dry, but you don’t want them to carry water into your dip.
• Chop the spinach leaves into small pieces. You should get about 1 cup of chopped leaves from this.

Make the Cashew Cream

• Once the soaking time has elapsed, drain the cashews (the soaking water is said to contain helpful enzymes, so you may as well drink it; it tastes nice) and combine them with the plant milk, white miso, nutritional yeast, garlic powder, and lemon zest in the bowl of your blender. Blend until smooth.

Combine and Bake

• In a small, fairly deep baking dish, combine the spinach, artichokes, cashew cream, and vegan mayonnaise. Stir well to combine. Add salt and pepper to taste.
• Bake on the middle rack until bubbling nicely around the edges, 10-15 minutes. Give it a good strir, make sure it’s heated to your liking. If you prefer a thicker dip, you can bake for another 10 or so minutes.
• Serve hot with pita chips or tiny toasts.