Preheat the oven to 350F.
Combine cashews, water, garlic, and lemon juice in your blender and puree until very smooth.
In an 8x8" oven-safe dish, fold the spinach, artichoke hearts, and nooch into the cashew cream. Season with salt and pepper.
Bake the dip – uncovered on the top oven rack – for 20-30 minutes to get a nice crust on the top.
