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Spinach Artichoke White Bean Sandwich Recipe

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4.2 from 15 reviews

This Spinach Artichoke White Bean Sandwich is a protein-packed, flavorful vegan lunch option featuring a creamy cashew-based spread, sautéed spinach, marinated artichoke hearts, and fresh herbs. With savory garlic notes and a perfect balance of textures, this easy-to-make sandwich is great for meal prep and satisfying plant-based meals.

  • Total Time: 30 minutes
  • Yield: 3–4 sandwiches

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

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 slices
  • Arugula
  • Mustard or vegan pesto

Instructions

  1. Soak and Blend Cashew Cream: Place the raw cashews in a heat-safe bowl and cover completely with boiling hot water. Let them soak for at least 15 minutes to soften. Drain and rinse the cashews, then transfer to a small high-speed blender. Add nutritional yeast, yellow miso paste, lemon juice and zest, oregano, kosher salt, and unsweetened plant-based milk. Blend on high until completely smooth, scraping down the sides as needed. Taste and adjust salt if necessary. Refrigerate the cashew cream while preparing other ingredients.
  2. Sauté the Aromatics and Spinach: Heat avocado oil in a medium sauté pan over medium-low heat. Add the finely diced shallots with a pinch of salt and sauté until softened, about 2-3 minutes. Stir in the minced garlic and cook until fragrant. Add the roughly chopped baby spinach and another pinch of salt, cooking until wilted, about 2 minutes. Remove from heat and let cool.
  3. Mash Beans and Combine Filling: In a mixing bowl, add the drained cannellini beans. Use a fork to mash approximately 3/4 of the beans, leaving some whole for texture. Add the cooled sautéed spinach mixture, chopped marinated artichoke hearts, minced Fresno or jalapeno pepper (if using), minced fresh dill, and chives. Pour in half of the cashew cream and stir well to combine. Add more cashew cream as needed to reach desired creaminess. Season with kosher salt and black pepper to taste. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  4. Assemble the Sandwich: Toast the bread slices lightly. Spread mustard or vegan pesto on one side of each slice. Layer a slice of roasted bell pepper, then add a generous portion of the white bean filling. Top with fresh arugula leaves and cover with the remaining bread slice. Wrap sandwiches and cut in half when ready to serve.

Notes

  • Soaking the cashews softens them for a creamy texture; alternatively, use raw sunflower seeds as a nut-free option.
  • Adjust the amount of cashew cream to achieve your preferred sandwich filling creaminess.
  • The Fresno or jalapeno pepper is optional and adds a mild heat; omit if you prefer no spice.
  • Use gluten-free bread if you want a gluten-free version of this sandwich.
  • Make sure to refrigerate the filling for at least 30 minutes to develop flavors and chill.
  • Great for meal prep — fillings can be made ahead and stored up to 3 days in the fridge.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Find it online: https://dishiary.com/spinach-artichoke-white-bean-sandwich-recipe/