Bring a large pot of water to a boil. Add the cauliflower florets and cashews, and boil for 7 to 10 minutes, or until the cauliflower is fork-tender.
Meanwhile, heat the olive oil in a large sauté pan over medium heat. Add the artichoke hearts, shallots, and garlic. Sauté for 5 to 7 minutes, or until the veggies soften and just barely begin to caramelize.
Once the cauliflower and cashews are ready, add them to a high-speed blender along with the water, nutritional yeast, lemon juice, sea salt, and black pepper. Blend on high for 2 minutes, or until completely smooth and creamy. Set within reach of the stove.
Once the artichoke hearts, shallots, and garlic have softened, add the white wine to the pan and cook for 1 minute to evaporate the alcohol.
Next, add the cauliflower-cashew cream and stir to incorporate. Reduce the heat to low, partially cover to prevent splashing, and gently simmer for 20 to 25 minutes, or until thickened. Stir every 5 minutes or so to prevent burning/scorching.
Carefully fold in the spinach a couple handfuls at a time, and continue to simmer until it's soft and wilted and the artichokes begin to break down (about 5 minutes).
Turn off the heat. Taste and adjust the seasoning, adding more salt and pepper if desired.
Spoon the dip into a serving bowl and serve with crackers, tortilla chips, bread, veggies, etc.
Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to one month (thaw in the refrigerator 12 to 24 hours before re-heating).
Reheat leftovers in a pan over medium-low heat. If needed, whisk in vegetable broth or filtered water to thin (if you do this, just be sure to taste and add more salt + pepper if needed).