Preheat your oven to 400°F (200°C). Slice the top off a whole garlic bulb, drizzle it with a little olive oil, and wrap it in foil. Roast the garlic in the oven for 40-45 minutes until it's soft and caramelized.

While the garlic roasts, prepare your vegetables. Thinly slice the leeks and dice the onion. Soak the raw cashews in boiling water for 10 minutes to soften them, and blanch the spinach for 2 minutes before rinsing it under cold water.

In a large Dutch oven, heat a tablespoon of olive oil over medium heat. Add the marinated artichokes, allowing them to sear for about 5-6 minutes until they are lightly browned.

In the same pot, toss in the sliced leeks along with a pinch of salt. Sauté for about 10 minutes until soft, then add the diced onion and continue cooking for another 5 minutes.

Stir in the nutritional yeast and red pepper flakes into your aromatic mixture. Cook for 2-3 minutes until the spices become fragrant.

Add the drained cannellini beans, vegetable broth, bay leaves, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.

In a blender, combine the soaked cashews, the roasted garlic cloves, miso paste, and enough water to blend smoothly. Add the blanched spinach and blend again until fully pureed.

Remove bay leaves and thyme from the pot. Stir in the prepared cashew spinach cream and seared artichokes, mixing until well incorporated. Taste and adjust seasoning with salt.