Preheat your oven to 400°F. Cut the top off a garlic bulb, drizzle it with olive oil, and wrap in foil. Roast for 40-45 minutes until soft and fragrant, then allow to cool.

While the garlic roasts, slice leeks thinly, rinse, and chop your onion. Soak the raw cashews in boiling water for about 10 minutes, then blanch the spinach briefly in boiling water, draining and setting aside.

In a Dutch oven, heat a drizzle of oil over medium heat. Add the marinated artichokes and sear for 5-6 minutes until they're golden brown. Transfer to a bowl and set aside.

In the same pot, add the leeks and a pinch of salt. Sauté until softened, then add in the diced onion. Cook until both are fragrant and tender, about 4 minutes more.

Stir in the nutritional yeast, ground coriander, and red pepper flakes, cooking just until fragrant—about 1 minute.

Add in the cannellini beans and vegetable broth, and toss in bay leaves and thyme. Bring to a boil briefly, then reduce heat and let it simmer uncovered for 20 minutes.

In a blender, combine soaked cashews, the roasted garlic (squeezed out of the skin), miso paste, and enough water to blend until smooth. Add the cooked spinach and blend briefly until incorporated.

Discard the bay leaves and thyme from the pot. Stir in the creamy cashew blend and seared artichokes. Season to taste with salt and pepper, and serve warm with toasted sourdough on the side.