Add the cashews to a bowl or small pot, then pour enough boiling water over the cashews to completely submerge them.
Cover the bowl or pot with a lid or plate and allow the cashews to soak for one hour.
When the cashews are finished soaking, drain and discard the liquid and rinse the cashews before adding them to a food processor or high powered blender.
Add the cold water, nutritional yeast, arrowroot starch/flour, salt, onion powder, garlic powder, and pepper, then process/blend until a smooth and creamy consistency is achieved.
Add the olive oil to a large frying pan on the stove and set the heat to low-medium.
Allow the pan to heat up for a couple of minutes, then add the spinach to the frying pan and saute until it is wilted (this should take about 2-3 minutes).
Add the artichokes and the blended cashew sauce to the frying pan, then continue to cook for three more minutes, stirring constantly to ensure it doesn’t burn.
Transfer the dip to a serving dish and serve warm, or store in an airtight container in the fridge for up to three days.
Makes approximately 3 cups of vegan spinach artichoke dip.