Roast the garlic by cutting off the top, drizzling with olive oil, wrapping in foil, and roasting at 400°F for 40-45 minutes.

Slice leeks and soak cashews in boiling water for 10 minutes. Blanch the spinach for 1-2 minutes.

Sear artichokes in a Dutch oven over medium-high heat for 5-6 minutes.

Sauté the leeks in the same pot with a pinch of salt for about 10 minutes.

Stir in nutritional yeast, coriander, and red pepper flakes for 2-3 minutes.

Add cannellini beans and vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes.

Blend soaked cashews, roasted garlic, miso paste, and water until smooth. Stir in blanched spinach and blend again.

Remove bay leaves, stir in cashew cream and seared artichokes, adjust salt to taste, and serve warm.