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

Heat oil in a sauté pan over medium heat. Add chopped shallot and sauté for 2-3 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant. Add spinach and cook until wilted, about 2 minutes. Remove from heat.

In a mixing bowl, mash white beans, leaving some chunks. Add sautéed spinach, chopped artichoke hearts, minced Fresno pepper (if using), dill, and chives. Fold in cashew cream. Adjust consistency with plant milk and season to taste. Refrigerate for at least 30 minutes.

Toast bread until golden brown. Spread mustard or pesto on each slice. Layer bottom slice with roasted bell pepper and spoon filling on top. Add fresh arugula before topping with another slice.

Slice sandwich in half and enjoy immediately or store filling for up to 5 days.