Preheat your oven to 400°F (200°C). Cut the top off a bulb of garlic, drizzle with olive oil and a pinch of salt, then wrap it in aluminum foil. Roast the garlic for 40-45 minutes until soft and caramelized.

While the garlic roasts, clean and thinly slice the leeks. Soak the raw cashews in boiling water for 10 minutes. Blanch the spinach briefly in boiling water, then set aside to cool before chopping.

In a Dutch oven, heat olive oil over medium-high heat. Add the marinated artichokes and sauté for about 5-6 minutes until nicely browned.

Lower heat to medium, add sliced leeks with salt, and sauté for about 10 minutes until tender. Add onions and cook for an additional 5 minutes.

Stir in nutritional yeast, ground coriander, and red pepper flakes, cooking for 2-3 minutes to release flavors.

Pour in cannellini beans and vegetable broth. Bring to a boil, then reduce heat, add bay leaves and thyme, cover, and simmer for 20 minutes.

In a blender, combine soaked cashews, roasted garlic, miso paste, and enough water to create a smooth puree. Stir in chopped spinach.

After simmering, discard bay leaves and thyme. Stir in cashew cream and seared artichokes, adjust salt and serve hot.