Soak the raw cashews in boiling water for about 15 minutes, then drain.

In a skillet, heat coconut oil over medium heat and sauté garlic and onion until soft.

Add baby spinach to the skillet and cook until wilted.

In a blender, combine soaked cashews, sautéed mixture, artichoke hearts, almond milk, nutritional yeast, lemon juice, miso, sea salt, and pepper. Blend until creamy and smooth.

Transfer the mixture to a baking dish and bake at 350°F (175°C) for 20 minutes or until heated through.