Soak the cashews. Cover cashews with hot water and let sit for 20–30 minutes (or overnight in cold water). Drain before blending.

Preheat the oven. Set to 375°F (190°C). Lightly grease a small baking dish, about 1.5–2 quarts.

Sauté aromatics. Warm olive oil in a skillet over medium heat. Add onion and a pinch of salt; cook 3–4 minutes until translucent. Stir in garlic and cook 30–60 seconds until fragrant.

Cook the spinach. Add fresh spinach to the skillet, letting it wilt, or squeeze thawed frozen spinach very dry and stir it in to warm. Remove from heat and let cool slightly.

Blend the creamy base. In a blender, combine soaked cashews, dairy-free yogurt, 1/2 cup plant milk, nutritional yeast, lemon juice, Dijon, 1/2 teaspoon salt, and a few grinds of pepper. Blend until very smooth and silky. If too thick, add plant milk 1 tablespoon at a time.

Fold it together. In a bowl, mix the sautéed spinach mixture and chopped artichokes. Pour in the blended sauce. Add onion powder, garlic powder, and red pepper flakes if using. Taste and adjust salt, pepper, or lemon.

Transfer and top. Spread the mixture into the prepared baking dish. Sprinkle vegan Parmesan or mozzarella on top if you like.

Bake. Bake 18–22 minutes, until hot and bubbling at the edges. If you want more color on top, broil for 1–2 minutes, watching closely.

Serve. Let it stand 5–10 minutes to set. Serve warm with sliced baguette, pita chips, crackers, tortilla chips, or raw veggies.