Soak the Cashews: This is the key to a smooth dip! Place the raw cashews in a heatproof bowl and cover them with boiling water. Let them soak for at least 15 minutes to soften, then drain thoroughly.

Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a small baking dish or oven-safe skillet.

Create the Creamy Base: In a high-speed blender, combine the soaked and drained cashews, plant-based milk, nutritional yeast, lemon juice, garlic clove, onion powder, salt, and pepper. Blend on high until the mixture is completely smooth and creamy, stopping to scrape down the sides as needed.

Combine in One Bowl: In a medium mixing bowl, combine the roughly chopped artichoke hearts with the creamy cashew mixture from the blender. Stir until the artichokes are evenly coated.

Transfer and Top: Pour the dip mixture into your prepared baking dish and spread it out evenly. For a classic look, sprinkle a light dusting of paprika or a handful of vegan breadcrumbs over the top.

Bake to Bubbly Perfection: Bake for 20-25 minutes, or until the dip is hot and bubbly around the edges and the top is lightly golden.

Serve Immediately: Let the dip cool for about 5 minutes before serving—it will be very hot! Serve warm with your favorite dippers.