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Soak the cashews: Bring 2-3 cups of water to a boil (I use my tea kettle). Pour the hot water over the cashews and let soak for 5 minutes or up to an hour.
Blend the sauce: Drain the cashews and add to a high powered blender, along with the garlic, sun dried tomatoes, basil leaves, lemon juice, oregano, red pepper flakes, salt and water. Blend until creamy and smooth.
Cook sauce and beans: Pour the creamy sauce into a large skillet. Add the drained and rinsed beans and simmer for 5-10 minutes, stirring often. Add a little more water, if desired, for a thinner sauce.
Stir in spinach and finish: Stir in the spinach and more sun dried tomatoes, if desired. Cook until the spinach wilts and is bright green. Remove from heat and taste, adding salt or black pepper as needed. Serve with crusty bread.