Place the drained and rinsed cashews in a food processor or blender along with the nutritional yeast, garlic powder, onion powder, salt, and almond milk.Blend until smooth!
Heat a skillet on medium, and add your frozen spinach. Stir until the spinach is evenly thawed and the excess liquid has evaporated.Add the artichoke hearts and stir.
For a little kick of heat to your vegan spinach artichoke dip, consider adding diced chili peppers when sauteeing the spinach and chopped artichoke pieces.