Heat the oven to 375. In a medium-small pot, bring one cup of water to a boil. Remove from heat, then add the cashews and soak for 10 minutes. Drain, discarding the soaking water.
To a high power blender, add the soaked cashews, 1 cup of fresh water, olive oil, nutritional yeast, rice vinegar, 1 teaspoon lemon juice, miso, and coconut sugar. Blend on medium-high for 30 seconds or until smooth.
Add the tapioca starch to the blender, then blend for another 15 seconds on medium-high until smooth.
In the same pot that you soaked the cashews in, add the blended mixture along with the wine, if using. Whisk to combine.
Bring to a simmer, whisking constantly, then cook for one minute.
Remove the sauce from heat, then fold in the chopped artichoke hearts, spinach, 1 teaspoon lemon juice, lemon zest, parsley, cayenne pepper or crushed red pepper flakes, black pepper, and pink sea salt, to taste.
Spoon the dip into a suitable oven-safe bowl or dish, then bake for 30 minutes, or until hot and lightly golden brown.
Serve with sliced baguette, pita chips, or crackers. The dip is also delicious over baked potatoes.
Store leftover dip in the fridge, covered. Reheat in the oven until warm.
