Prepare the vegetables and arrange on a platter for serving.
Place 1 cup of cashews in a medium bowl and cover with the boiling water. Set aside.
Heat a large oven proof skillet, such as a cast iron, over medium heat. Once hot, add the olive oil, swirl to coat the pan and then add the diced onion. Sauté, stirring occasionally, until the onion is lightly browned, 8-10 minutes. Add the garlic, sauté, stirring frequently, until fragrant, about 1 minute. Season with salt and pepper, add the spinach and cook, stirring occasionally, until the spinach is thawed, about 4 minutes. Turn off the heat.
While the onion cooks, combine all of the topping ingredients in the bowl of a food processor and process for several seconds, then pulse until powdered. (Be careful not to over process or you’ll end up with cashew butter; it is okay if there are a few slightly bigger pieces of cashew that remain). Transfer to a bowl and set aside.
Preheat the oven broiler and position the top rack 4-5 inches from the broiler.
Drain the soaking cashews and transfer to the bowl of the food processor. Add the remaining cheeze ingredients and process until smooth, stopping to scrape down the sides frequently. You can add a tablespoon of water to help loosen the mixture if necessary.
Add ¼ cup of dairy-free milk to the cheeze and process until well combined. Transfer, along with the remaining milk and artichoke hearts, to the skillet with the spinach. Stir until well combined. Place the pan over medium-high heat until the first bubbles start to form, then reduce the heat to medium and cook, stirring occasionally, for about 2 minutes, or until the mixture is warmed through.
Sprinkle the prepared topping evenly over the dip and transfer the pan to the oven. Broil for 1-3 minutes, checking frequently, until the top is lightly browned. Remove from oven and serve immediately with the crudité.