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In a pan, sauté garlic in a bit of water until fragrant (1 min). Add chopped artichokes and spinach. Cook until spinach is wilted (if using fresh). Set aside.
In a blender, combine soaked cashews, plant milk, nutritional yeast, lemon juice, onion powder, salt, pepper, and optional vegan cream cheese. Blend until smooth and creamy.
Pour the creamy blend into the pan with your spinach-artichoke mixture. Stir well and heat over low-medium until warmed through and thickened (3-5 mins).
Add more salt, lemon juice, or seasonings if needed.
Serve warm with crackers, toasted bread, pita chips, or fresh veggie sticks.