Soak the cashews in boiling water for at least 15 minutes, then drain.

Blend soaked cashews, nutritional yeast, miso paste, lemon juice and zest, oregano, salt, and plant-based milk until smooth.

Sauté a diced shallot in olive oil for 3-4 minutes, then add minced garlic and sauté for another minute.

Add spinach to the skillet and cook until wilted, about 2-3 minutes.

In a large bowl, mash the white beans, then mix in the cooled spinach, shallots, artichokes, Fresno pepper, dill, and chives.

Chill the filling in the refrigerator for at least 30 minutes.

Toast the bread in the oven for 5-7 minutes.

Assemble the sandwich by spreading mustard or pesto, adding roasted bell pepper, filling, and arugula.

Serve immediately, cut in half for easy handling.