Place the cashews, tofu, garlic, nutritional yeast, lemon juice, hot sauce, ¾ teaspoon of salt, and black pepper into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
With the food processor running, drizzle in the milk, using just enough to get the mixture to a creamy consistency, with a thickness like that of sour cream.
Add spinach, artichoke hearts, chives, and red pepper flakes to the food processor. Pulse just until the spinach and artichokes are finely chopped and fully incorporated into the base.
Taste test and season with additional salt, if desired.
To heat the dip, scoop it into a saucepan and place over medium heat. Heat, stirring constantly, just until the dip reaches the desired temperature. You can add a splash or two of milk if it begins to dry out. Remove from heat, transfer to a bowl and serve with crackers, bread, or veggies.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!