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Preheat oven to 400°F. Lightly grease a 9 inch oval baking dish with neutral oil.
Add the raw cashews to a medium glass bowl or jar and cover with 1 ½ cups of boiling hot water. Allow to soak until the cashews are softened, 25 to 30 minutes, or up to overnight. (Note: The longer the cashews soak, the smoother they will blend.)
Add the soaked cashews and half of the soaking liquid to a food processor or blender and blend on high speed until creamy and uniform, about 45 seconds. If the mixture is too thick, add more water, one tablespoon at a time, until smooth.
Add the cashew cream, spinach, artichokes, cream cheese, nutritional yeast, olive oil, garlic, salt, black pepper, and red pepper flakes to a large bowl and mix well.
Transfer to the prepared baking dish and bake until golden brown and bubbling, 20 to 25 minutes. Allow to cool in the baking dish for 5 to 10 minutes before serving.