Soak cashews in boiling water for 15 minutes. Blend with nutritional yeast, miso paste, lemon juice and zest, oregano, salt, and plant-based milk until smooth. Chill in the refrigerator.

In a medium pan, heat olive oil over medium heat. Sauté diced shallot and minced garlic for 2-3 minutes. Add fresh spinach and cook until wilted, about another 2-3 minutes.

In a large bowl, mash white beans. Stir in sautéed spinach, artichoke hearts, Fresno pepper, and herbs. Fold in half the cashew cream. Chill for at least 30 minutes.

Toast your choice of bread. Spread mustard or pesto on one slice, add filling, top with arugula, and another slice of bread. Press gently.

Cut the sandwich in half with a serrated knife and serve immediately or store wrapped.