Vegan spinach artichoke dip

Ingredients:
1 cup raw cashews, soaked in water for at least 2 hours
1 cup unsweetened almond milk
1/4 cup nutritional yeast
2 cloves garlic, minced
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
1 tbsp lemon juice
1 can (14 oz) artichoke hearts, drained and chopped
1 cup chopped fresh spinach
Instructions:
Preheat the oven to 350°F.
Drain and rinse the soaked cashews and add them to a blender or food processor.
Add almond milk, nutritional yeast, garlic, onion powder, salt, black pepper, and lemon juice to the blender/food processor. Blend until the mixture is smooth and creamy.
Transfer the cashew mixture to a mixing bowl.
Add chopped artichoke hearts and spinach to the mixing bowl and stir until well combined.
Transfer the mixture to a baking dish and spread it out evenly.
Bake for 20-25 minutes or until the top is lightly golden and bubbly.
Remove from the oven and allow it to cool for a few minutes before serving.