Bring 2-3 cups of water to a boil (using a kettle works well) and pour it over the raw cashews in a heat-safe bowl. Let them soak for at least 5 minutes, or up to an hour if you have time. This softens the cashews, making them blend into a creamy sauce later.

Drain the soaked cashews and add them to a high-powered blender. Add the garlic cloves, 1/4 cup sun-dried tomatoes, fresh basil leaves, lemon juice, dried oregano, crushed red pepper flakes, salt, and 1 1/2 cups water. Blend on high speed until the mixture is creamy and smooth. You can add more water if needed for a thinner consistency. I like to taste at this point and add a bit more sun-dried tomato if I want a bolder flavor.

Pour the blended creamy sauce into a large skillet and heat over medium. Add the drained and rinsed butter beans, stirring to combine. Let the beans and sauce simmer for 5-10 minutes, stirring often to prevent sticking. If you prefer a thinner sauce, add a bit more water as it cooks.

Stir the sliced spinach and a little extra sun-dried tomato into the bean mixture and cook until the spinach wilts and is bright green, about 1 to 2 minutes. Remove from heat and taste, adding more salt or some black pepper if needed. Serve the creamy beans hot with crusty bread. I like to drizzle a little olive oil on the bread for extra flavor.