Arrange baguette slices on a baking sheet then set aside.

Combine cashews, dairy-free milk, tapioca starch, nutritional yeast, lemon juice, olive oil, and salt in a blender and blend until smooth.

In a sauté pan, heat the olive oil over medium heat. Add the onion and cook until the onion is translucent and starting to turn golden. Add the garlic, chili flakes, pepper, and paprika and stir. Cook for another minute.

Add the blender mixture into sauté pan. Stir frequently and make sure to scrape around the bottom and edges, to prevent sticking. Continue to stir until everything comes together. Add the spinach and artichoke hearts to the sauté pan and stir everything together. Continue to cook for 3 minutes, until the spinach begins to wilt.

Spoon spinach artichoke mixture on top of the sliced baguette pieces. Broil for 3-4 minutes, until the edges are lightly browned and toppings are bubbly. Enjoy!