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Slice the leeks into ¼ inch disks, and peel and mince garlic cloves.
To a frying pan or pot on medium heat, add the olive oil and leeks and stir every couple of minutes, until softened.
In the meantime, wash and roughly chop spinach and cilantro. Drain and rinse the can of cannellini beans (setting ⅓ cup aside for the sauce).
After about 10-15 minutes, once they've softened down, add the minced garlic and stir. About 2-3 minutes later, add the white wine and continue stirring occasionally.
To a blender, add ⅓ cup cannellini beans, cashews, silken tofu, miso paste, lemon juice, nutritional yeast and water to a blender and blend until smooth and creamy.
Add beans, spinach, cilantro and the sauce to the pan with the leeks.
Let simmer for a few minutes, stirring occasionally, until it thickens.
Remove from heat then serve with orzo or toasted bread and enjoy!