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

Heat oil in a skillet, add shallot and salt, sauté for 2-3 minutes. Stir in garlic and spinach, cook until spinach wilts, then set aside to cool.

Mash white beans in a bowl, fold in sautéed spinach, artichoke hearts, Fresno pepper, and herbs. Add half of the chilled cashew cream and mix. Refrigerate for 30 minutes.

Toast bread until golden. Spread mustard or pesto on each slice, layer filling on two slices, top with arugula, and cover with remaining slices.

Enjoy immediately, or wrap for meal prep and consume within 2 days.