Preheat your oven to 375°. Lightly oil two mini muffin pans. (If you muffin pan has 24 cups, you’ll only need one.)
In a high-speed blender or food processor, mix together the cashews, water, lemon juice, onion powder, garlic powder, and sea salt until smooth and creamy.
Mix together the chopped spinach, chopped artichoke hearts, and cashew cream together until well incorporated. (If you chopped the vegetables in a food processor, just add the cashew cream to it and pulse until everything is mixed together.)
Unfold the Puff Pastry Sheets on a lightly floured surface and cut each one into 9 squares.
Gently press the squares into the cups of the mini muffin pans, folding the edges slightly, to form small bowls.
Fill each bowl with the spinach artichoke dip.
Mix together the panko breadcrumbs and nutritional yeast in a small bowl. Sprinkle the mixture on top of the bites.
Bake for 20 minutes, or until the Puff Pastry Sheets are golden brown.
The more liquid you can drain off the spinach, the better. I used a tofu press to drain mine. If you prefer to use fresh baby spinach, it will work just as well. Be sure to sauté it before mixing it in with the dip.