Spinach Artichoke White Bean Sandwich Recipe
This Spinach Artichoke White Bean Sandwich is a creamy, flavorful, and wholesome plant-based option that combines a rich cashew-miso cream with tender sautéed spinach, marinated artichoke hearts, and cannellini beans. Enhanced with fresh herbs and a hint of lemon, this sandwich is perfect for a nutritious lunch or light dinner, offering a delicious alternative to traditional deli sandwiches.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour (includes chilling time)
- Yield: 2 sandwiches
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
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
Vegetables and Aromatics
- 2 tsp avocado oil
- 1 shallot, finely diced
- 4 cloves garlic, minced or grated
- 3 oz baby spinach, roughly chopped (about 2 cups)
- 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
Beans and Bread
- 1, 15 oz can cannellini beans, drained and rinsed
- Bread for toasting (type of your choice)
- Mustard or pesto (for spreading)
- Roasted bell pepper slices (for layering)
- Arugula (for topping)
- Kosher salt and black pepper, to taste
Instructions
- Soak and Prepare Cashew Cream: Add the cashews to a heat-safe bowl and cover them completely with boiling hot water. Let them soak for at least 15 minutes until softened. Drain and rinse the cashews, then place them in a small high-speed blender with nutritional yeast, miso paste, lemon juice and zest, oregano, kosher salt, and unsweetened plant-based milk. Blend on high until smooth, scraping down the sides as needed. Taste and adjust salt if necessary. Chill the cashew cream in the fridge while prepping other ingredients.
- Sauté Aromatics and Spinach: Heat avocado oil in a medium-sized sauté pan over medium-low heat. Add the finely diced shallots along with a pinch of salt and cook until softened for about 2-3 minutes. Stir in minced garlic and continue sautéing until fragrant. Add the chopped baby spinach with another pinch of salt and cook until wilted, about 2 minutes. Remove from heat and set aside to cool.
- Mash Cannellini Beans: Drain and rinse the cannellini beans, then add them to a mixing bowl. Use a fork to mash approximately three-quarters of the beans while leaving some whole for texture.
- Combine Filling: To the mashed beans, add the cooled spinach mixture, roughly chopped artichoke hearts, minced Fresno or jalapeno pepper (if using), minced fresh dill, and chives. Pour in half of the chilled cashew cream and mix thoroughly. Add more cashew cream as needed to achieve the desired creaminess—typically all the cream is used. Adjust seasoning with kosher salt and black pepper to taste. Cover and refrigerate the filling for at least 30 minutes to allow flavors to meld.
- Assemble the Sandwich: Toast your choice of bread slices. Spread with mustard or pesto as preferred. Layer a slice of roasted bell pepper over the spread, followed by a generous scoop of the white bean filling. Top with fresh arugula and cover with the second bread slice. Wrap the sandwich tightly and cut carefully with a serrated knife when ready to eat.
Notes
- Quick soak cashews by covering them with boiling water and letting them soak for 15 minutes if you haven’t soaked them overnight.
- Chilling the filling for at least 30 minutes to an hour intensifies and melds the flavors beautifully.
- Use a serrated knife to cut the sandwich to avoid squishing the filling and to keep it neat and intact.
