Start by soaking the raw cashews in water for at least 4 hours, or overnight if possible. This softens them, making it easier to blend into a creamy texture.
In a mixing bowl, combine the chopped fresh spinach, drained and chopped artichoke hearts, and chopped fresh chives. Mix well and set aside.
In your high-speed blender, add the soaked cashews, water, extra-virgin olive oil, lemon juice, nutritional yeast, minced garlic, sea salt, Dijon mustard, and onion powder. Blend on high until the mixture is completely smooth and creamy. You may need to stop and scrape down the sides a few times to ensure everything is well combined.
Once the cashew mixture is creamy, pour it into the bowl with the spinach and artichokes. Stir everything together until well combined.
Transfer the dip to a serving dish and serve immediately, or refrigerate it for up to an hour before serving. Toast some baguette slices in the oven or toaster oven, and enjoy your Vegan Spinach Artichoke Dip with them!
