Preheat the oven to 180°c (fan assisted)/350°c/gas 4.
Combine the basil, garlic, toasted pinenuts, nooch, lemon juice, vegan cream cheese, olive oil, 100ml of the liquid reserved from the beans and a good pinch of salt and black pepper in a food processor. Blend until smooth, then taste and adjust the seasoning, if needed.
Combine the cannellini beans, artichoke hearts and pesto in a bowl and mix well. Pour out into a baking dish, then bake for 20-25 minutes, or until slightly golden on top.
Serve topped with lemon zest, extra fresh basil and a good crack of black pepper and eat with lots of crusty bread.
