Preheat oven to 350. Boil 4 cups of water and grab a 2 c glass liquid measuring container. Add in the raw cashew then once the water is boiling pour over the cashews until all are submerged. Let sit for 10 min. Save the rest of the water on the stove, no need to heat it more.

While cashews are soaking, preheat a sauté pan on medium heat. Pack the spinach in to 4 cups, really smash it in to your measuring container to get quite a bit! Then, tear the spinach up in to smaller pieces and add to the pan. Stir and rotate the spinach for 5 minutes, your just wilting it slightly. Take it out with tongs, shake it dry if needed and drop it in a large mixing bowl.

Chop and dice the artichokes, add them into the bowl. Mince the fresh tarragon, put 1T of it in the bowl and keep some for garnish. Slice your lemon in half and squeeze the juice over the veggies - watch those seeds!

Drain cashews and then refill with the remaining water to the 2 cup line. In blender add the nutritional yeast, water with cashews, cover and begin blending on low. Hand on lid turn to high or smoothie setting for 60 seconds. This should give you a very creamy, smooth sauce. Keep a little water nearby incase your blender struggles. Blend another 30 seconds if need be.

Pour the cashew sauce in the bowl, mix everything together well. In a 3 qt baking dish drizzle avocado oil and use your fingers to cover the base and corners with oil. Pour the mixture in, push it out over the whole pan to level. Top with the tarragon garnish and bake for 20 minutes.

Once the dip starts slightly pulling away from the edges and gets bubbly brown crust on the edges it's ready! 20 minutes is my magic number. I wouldn't go over 25-30 min, ovens vary.