Preheat the oven to 400 degrees.
Drain the cashews and set aside.
Put carrots in a small pot, cover them in water, and bring the water to a boil. Cook for five minutes or until they are fork tender. Then drain the carrots.
In a blender, add the soaked and drained raw cashews, cooked and drained carrots, 2/3 cup water, garlic, nutritional yeast flakes, granulated onion, miso paste, and salt. Blend until completely smooth. (Add extra splashes of water, if necessary, for blending.)
In a large mixing bowl, combine the sauce from the blender, baby spinach, artichoke hearts, and onion.
Transfer the mixture to a 1 quart casserole dish. Smooth the top. Crunch a handful of tortilla chips in your hands to cover the top of the dip.
Place the dish in the oven and bake uncovered for 25 minutes.
Serve immediately with tortilla chips for dipping.