Heat a cast iron or oven-safe skillet over medium heat. Add half the olive oil (1 Tbsp as original recipe is written // adjust if altering batch size), shallot and garlic. Stir constantly to prevent burning.
To a blender, add vegan cream cheese, soaked (drained) cashews, nutritional yeast, cumin, lesser amount of water (or almond milk // 4 Tbsp (60 ml) as original recipe is written // adjust if altering batch size), remaining olive oil (1 Tbsp as original recipe is written // adjust if altering batch size), and a healthy pinch each salt and pepper. Blend on high, scraping down sides as needed, until creamy and smooth. Add only enough water or almond milk to encourage blending. You want it very creamy, thick, and pourable.
*If you can't find or choose not to use vegan cream cheese, you can substitute another 3/4 cup soaked cashews. However, I haven't tested this recipe that way and can't guarantee the results.
*You can make this dip up to 2 days ahead of time (simply prepare right up until the baking stage and then cover and refrigerate) and then bake before serving. Cook at 375 degrees F (190 C) for roughly 15-20 minutes, or until hot and bubbly.
*Nutrition information is a rough estimate calculated without any additional toppings or sides.