Drain and rinse your artichokes and thinly slice them and set aside.
Add all the ingredients EXCEPT the artichoke and spinach to a high speed blender. Process until smooth, it will be very liquidy but don't worry, it will thicken as it cooks.
Transfer the mixture to a non stick skillet (or use an oven safe skillet if you want to broil and brown the dip) along with the sliced artichoke and spinach. Cook over medium heat stirring often for about 5 minutes until thickened and bubbly.
OPTIONAL: Set the oven to broil on high and transfer the dip to an oven safe dish or place your oven safe pan in the oven for about 2-5 minutes. Broil until nicely browned on top but watch carefully to prevent burning. Then sprinkle the optional parmesan cheese on top, if using.
Serve warm with chips, crackers, veggies, bread or any of your favourite dippers.
*If you're using frozen spinach, make sure to squeeze and drain as much water as possible before adding to your skillet.If you don't have a high speed blender, soak the cashews in boiling hot water for 30 minutes first, and then drain and use as directed. This will help them soften, making them easier to blend.If it gets too thick, add more milk or water to the pan to thin it out. Note that it will harden as it cools and reheating the dip will return it to a silkier texture.For added depth of flavour, sub the water for vegetable broth.To make it spicy, add 1/2 teaspoon of cayenne pepper or 1-2 tablespoons of your favourite hot sauce.For a smoky dip, add 1 teaspoon of smoked paprika.To make ahead, blend and cook on stove top as directed and refrigerate until needed. Then pop in the oven at 350 degrees F to heat through for about 10-15 minutes and then broil for an additional 2-5 minutes to brown the top, if desired.Your dip will keep refrigerated for 3-4 days or frozen for up to 2 months. Store in a sealed container. Recipe inspired by my vegan mozzarella.