Preheat your oven to 400°F (200°C). Cut the top off a whole garlic bulb, drizzle with olive oil, and sprinkle a pinch of salt. Wrap in aluminum foil and bake for 40-45 minutes.

Clean and slice 2 leeks. Soak ½ cup of raw cashews in boiling water for 15 minutes. Blanch 4 cups of spinach in boiling water for 2 minutes, then transfer to an ice bath.

Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add 1 can of drained, quartered artichokes and sauté for 5-6 minutes until golden.

In the same pot, add the prepped leeks and sauté for about 10 minutes until translucent. Add a diced onion and sauté for another 5 minutes.

Stir in ¼ cup of nutritional yeast, 1 teaspoon of ground coriander, and red pepper flakes. Cook for 2 minutes.

Pour in 2 cans of cannellini beans, 4 cups of vegetable broth, bay leaves, and thyme. Bring to a boil, then simmer for 20 minutes.

In a blender, combine soaked cashews, roasted garlic, miso paste, and about ½ cup of water. Blend until smooth, then add the blanched spinach.

Remove bay leaves and thyme. Stir in the cashew cream mixture and seared artichokes. Season with salt and heat through for 5 minutes.