Pre-heat oven to 375F/190C. Add the raw cashews to a small bowl and pour boiling water over top. Let soak.

In a medium-sized skillet, melt the coconut oil, add the garlic and onion. Cook until softened (about 10 minutes). Add the baby spinach and cook until wilted (about 3 minutes). Add the artichoke hearts and simmer to remove any excess water (about 5 minutes).

Strain the cashews and add to a high-speed blender with the almond milk, nutritional yeast, lemon juice, miso, and salt and pepper. Blend until smooth. Add the cooked spinach and artichoke and pulse a few times for a chunky texture.

Transfer the mixture to a small baking dish (8 x 2 inch round dish). Cook for 20 minutes, or until the dip becomes fragrant and starts to lightly brown around the edges. Let cool slightly. Gently mix with a spoon to expose the soft interior. Serve with toasted baguette, nachos chips, or gluten-free crackers.