*If you don't have a high-speed blender, you will need to soak your cashews for a few hours in warm water to get them soft enough to blend. If you do have a high-speed blender, then move right along.
Preheat the oven to 400 degrees. Lightly grease an 8x8 glass dish and set it aside.
Take your high-speed blender and add all the ingredients but one can of the artichoke hearts and blend until smooth. Now take your chopped-up artichoke hearts and hand mix them into the dip. Take an 8x8 pan, add the artichoke dip, smooth out, and then make your topping.
Take a small bowl and mix the panko crumbs and cashew parmesan. (Cashew parm recipe- ¾ cup raw cashews, two tablespoons nutritional yeast, ½ teaspoons garlic powder, ¾ teaspoon salt- Mix all ingredients into a food processor or small blender (like a twister Blendtec) and process until it’s a little finer than cornmeal.) Sprinkle topping onto dip and cook for 20-25 minutes. If you want to add more cheesiness, you could add vegan mozzarella, vegan cream cheese, or vegan mayo. I don't think it needs it, but it's fun getting creative.