Soak Cashews: You can either soak cashews in water for 4 hours or do the quick method. boil water and pour it over cashews in a mason jar or glass. Let sit uncovered 10-20 minutes.
Place soaked cashews in a blender. Add nutritional yeast, garlic powder, onion powder, salt, pepper, vegan Worcestershire sauce, lemon juice, and almond milk. Blend until smooth.
Thaw spinach following package instructions. Place thawed spinach in a colander and squeeze out excess liquid by pressing spinach with the back of a spoon.
Place spinach and half of the artichokes in the blender. Pulse until finely chopped. Transfer to 8x8" baking dish.
Chop the remaining half of the artichoke hearts and place them in the baking dish. Mix well.
Bake dip for 20 minutes. Remove from oven and let cool slightly. Serve warm with veggies, toasted bread slices, or tortilla chips!
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Notes
Leftovers: Keep cooled spinach artichoke dip in a sealed container in the fridge for up to 3 days.