Description
This Spinach Artichoke White Bean Sandwich is a creamy, flavorful, and nutrient-packed vegetarian sandwich featuring a smooth cashew-based cream sauce, sautéed spinach, white beans, marinated artichoke hearts, fresh herbs, and a nice kick from optional peppers. Perfect for a hearty lunch or light dinner, this sandwich combines vibrant Mediterranean-inspired flavors with a satisfying texture and fresh ingredients.
Ingredients
Cashew Cream
- 1/3 cup raw cashews or raw sunflower seeds
- 1 tbsp nutritional yeast
- 1/2 tsp yellow miso paste
- Juice of 1 lemon
- Zest of 1/2 a lemon
- 1/2 tsp oregano
- 1/4 tsp kosher salt plus more to taste
- 2 tbsp unsweetened plant-based milk
Vegetable Filling
- 2 tsp avocado oil
- 1 shallot, finely diced
- 4 cloves garlic, minced or grated
- 3 oz baby spinach, roughly chopped (about 2 cups)
- 1, 15 oz can cannellini beans, drained and rinsed
- 1, 6 oz jar marinated artichoke hearts, drained and roughly chopped
- 1 Fresno or jalapeno pepper, seeds removed and minced (optional)
- 3 tbsp minced fresh dill
- 3 tbsp minced fresh chives
- Kosher salt and black pepper, to taste
Assembly
- Bread slices (your choice, enough for sandwiches)
- Mustard or pesto for spreading
- Roasted bell pepper slices
- Arugula
Instructions
- Prepare Cashew Cream: Place raw cashews in a heat-safe bowl and cover with boiling water. Let soak for at least 15 minutes until softened. Drain and rinse cashews, then transfer to a small high-speed blender. Add nutritional yeast, yellow miso paste, lemon juice and zest, oregano, 1/4 tsp kosher salt, and unsweetened plant-based milk. Blend on high until very smooth, scraping sides as needed. Taste and adjust salt if necessary. Chill the cream in the refrigerator while preparing the rest.
- Sauté Vegetables: Heat avocado oil in a medium sauté pan over medium-low heat. Add finely diced shallots with a pinch of salt and cook until softened, about 2-3 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds. Add chopped spinach and another pinch of salt, cooking until just wilted, around 2 minutes. Remove from heat and let cool slightly.
- Mash Beans: In a mixing bowl, add drained cannellini beans and mash about three-quarters of them with a fork, leaving some whole for texture.
- Combine Filling: Add the cooled sautéed spinach mixture, roughly chopped artichoke hearts, minced Fresno or jalapeno pepper (if using), fresh dill, and chives to the mashed beans. Pour in half of the chilled cashew cream and stir thoroughly to combine. Add more cashew cream gradually until desired creaminess is achieved (usually all the cream is used). Season with kosher salt and black pepper to taste. Cover and refrigerate the filling for at least 30 minutes to allow flavors to blend.
- Assemble Sandwich: Toast your choice of bread slices. Spread one side with mustard or pesto. Layer a slice of roasted bell pepper on top, then generously add the white bean and spinach filling. Top with fresh arugula leaves. Close the sandwich with the remaining bread slice, wrap tightly, and cut using a serrated knife for clean, mess-free slices. Serve immediately.
Notes
- Quick soak your cashews in boiling water for 15 minutes if you forget to soak them overnight. Let the water cool before draining and blending to avoid damaging blender blades.
- Chilling the filling for at least 30 minutes to an hour intensifies the flavors and improves texture.
- Use a serrated knife to cut the sandwich to avoid squashing the filling and to achieve cleaner cuts.
- You may substitute raw cashews with raw sunflower seeds for a nut-free alternative.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: Mediterranean
