Add the cashews to a heat safe bowl. Pour boiling hot water over the cashews until completely covered then allow to soak for at least 15 minutes. Drain and rinse then add the cashews to a small high speed blender cup with nutritional yeast, miso, lemon juice and zest, oregano, salt and milk. Blend on high until completely smooth, scrapping down sides as needed. Taste and adjust salt to preference then place the blended cream in the fridge while you prep the other ingredients.

Heat the oil in a medium-sized sauté pan over medium low heat. Add the shallots along with a pinch of salt and sauté until softened, about 2-3 minutes. Stir in the garlic and continue to sauté until fragrant then add in the spinach and another pinch of salt. Cook the spinach until it wilts, about 2 minutes then remove from heat and set aside.

To a mixing bowl add the cannellini beans then use a fork to mash some of the beans to your liking (for reference, I mashed about ¾ of the beans and left some beans whole for texture).

To the same bowl, add the cooled spinach, artichoke hearts, minced pepper, dill, and chives. Pour in ½ the cashew cream then stir well to combine. Add more cashew cream as needed until the mix is to your desired level of creaminess (I ended up using all of it, but feel free to use less if desired). Taste and adjust salt and pepper to preference then cover and refrigerate for at least 30 minutes.

To assemble your sandwich, toast your bread then spread with some mustard or pesto. Layer on a slice of roasted bell pepper then add the white bean filling. Top with arugula then cover the sandwich with the remaining slice of bread. Wrap then cut when ready to eat.