Preheat the oven to 375 degrees F
Soak the cashews: Heat up about 3 cups of water in a tea kettle or small pot. Pour the boiling hot water over the cashews and let them soak for 5 minutes. Drain them when ready to blend
In a high powered blender such as a Vitamix, add the soaked, drained cashews, 1 cup of fresh water, lemon juice, salt, garlic powder and onion powder. Blend until very smooth
Now add the buffalo sauce and artichokes. Pulse a couple of times, but do not blend. You want to leave quite a bit of chunky texture!
Transfer to an oven safe dish (1 1/2-2 quarts; a Pyrex pie plate works as well), and bake for 25-30 minutes. Feel free to make the dip ahead, and warm it in the oven before serving
Serve warm with celery sticks, carrot sticks, tortilla chips, crackers, sliced baguette or on a veggie sandwich. Chopped green onions on top look pretty and taste good, too
