Spinach Artichoke White Bean Sandwich Recipe
This Spinach Artichoke White Bean Sandwich is a creamy, flavorful vegan sandwich perfect for a nutritious lunch or light dinner. It features a rich cashew cream blended with nutritional yeast and miso, combined with sautéed spinach, garlic, artichokes, and white beans for a satisfying, protein-packed filling. Enhanced with fresh herbs and served on toasted bread with roasted bell pepper, arugula, and your choice of mustard or vegan pesto, this sandwich offers a delightful balance of creamy, tangy, and fresh flavors.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 3 sandwiches 1x
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
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
Sandwich 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
To Assemble
- 6 slices of bread
- Roasted bell pepper
- Arugula
- Mustard or vegan pesto
Instructions
- Soak Cashews: Place the raw cashews in a heat-safe bowl and cover completely with boiling hot water. Let soak for at least 15 minutes until softened. Drain and rinse the cashews thoroughly.
- Make Cashew Cream: Transfer soaked cashews to a high-speed blender cup. Add nutritional yeast, miso paste, lemon juice and zest, oregano, salt, and plant-based milk. Blend on high until completely smooth, scraping down the sides as needed. Taste and adjust salt. Refrigerate the cashew cream while preparing the filling.
- Sauté Aromatics and Spinach: 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. Add chopped spinach with another pinch of salt and cook until wilted, about 2 minutes. Remove from heat and let cool.
- Prepare White Bean Mixture: In a mixing bowl, add the drained cannellini beans and mash about three-quarters of them with a fork, leaving some whole for texture.
- Combine Filling Ingredients: Add the cooled sautéed spinach mixture, chopped artichoke hearts, minced Fresno or jalapeno pepper (if using), fresh dill, and chives to the mashed beans. Pour in half of the cashew cream and mix thoroughly. Add more cashew cream as needed until the desired creaminess is reached. Season with salt and black pepper to taste.
- Chill Filling: Cover the bowl with the filling and refrigerate for at least 30 minutes to allow the flavors to meld and intensify.
- Assemble Sandwich: Toast the bread slices. Spread mustard or vegan pesto on one side of each slice. Place a layer of roasted bell pepper on the bottom slice, then add a generous portion of the spinach artichoke white bean filling. Top with fresh arugula and cover with the remaining slice of bread. Wrap and cut the sandwich when ready to serve.
Notes
- Quick soak cashews in boiling water for at least 15 minutes if you forget to soak them overnight.
- Chill the filling for 30 minutes to an hour before assembling the sandwich to allow flavors to meld and intensify.
- You can adjust the spice level by including or omitting the Fresno or jalapeño pepper.
- Use any crusty or whole grain bread of your choice to add texture and flavor.
- The sandwich can be served cold or at room temperature after assembly.
Keywords: Spinach Artichoke Sandwich, Vegan Sandwich, White Bean Sandwich, Healthy Lunch, Plant-Based, Cashew Cream, Vegan Spread
