Soak the cashews in boiling water for about 15 minutes. Drain and blend with nutritional yeast, miso paste, lemon juice and zest, oregano, and salt until smooth.

Heat olive oil in a skillet, sauté shallot for 2-3 minutes, add garlic and cook for another minute. Stir in spinach and cook until wilted.

In a bowl, mash the white beans, mix in the sautéed spinach, artichokes, Fresno pepper, dill, chives, and half the cashew cream. Adjust seasoning and chill for at least 30 minutes.

Toast bread slices, spread Dijon mustard or pesto, layer with roasted bell pepper slices, spinach artichoke white bean filling, and arugula. Top with another slice.

Store wrapped in parchment or enjoy immediately. Refrigerate if saving for later.