Preheat the oven to 400 degrees.

Place the cashews in a bowl of water, and soak for 30 minutes, then drain well.

Add the soaked cashews, nutritional yeast, lemon juice, minced garlic, almond milk, artichoke hearts, spinach and salt and pepper to taste to a food processor or blender, and pulse until well combined.

Spread the mixture into a baking dish and cover with foil. Bake for 10 minutes covered followed by 10 minutes uncovered.

Place small circles of the shredded vegan cheese on a parchment lined baking sheet.

Bake the cheese for 6-10 minutes, or until the piles of cheese start to take on a lacelike appearance.

Let the cheese circles cool for a minute or two, and then carefully place them one at a time over the back of an upside down muffin tin. Allow the cheese to cool and harden into cups over the muffin tin, then remove.

Fill each cheese cup with the dip mixture and serve.