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Sandwich stuffed with roasted red pepper, spinach artichoke white beans, arugula and pesto.

Spinach Artichoke White Bean Sandwich

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Catherine Perez
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 3-4 sandwiches 1x
  • Category: Lunch
  • Method: Stove Top
  • Cuisine: American
  • Diet: Vegan


A Spinach Artichoke White Bean Sandwich packed with 27 grams of protein per sandwich and a lot of savory, garlic and herby flavor. Easy to make and great to meal prep. 



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, minced
  • 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


  1. Add the cashews to a heat safe bowl. Pour boiling hot water over the cashews until completely covered then allow to soak for at least 15 minutes. Drain and rinse then add the cashews to a small high speed blender cup with nutritional yeast, miso, lemon juice and zest, oregano, salt and milk. Blend on high until completely smooth, scrapping down sides as needed. Taste and adjust salt to preference then place the blended cream in the fridge while you prep the other ingredients.
  2. Heat the oil in a medium-sized sauté pan over medium low heat. Add the shallots along with a pinch of salt and sauté until softened, about 2-3 minutes. Stir in the garlic and continue to sauté until fragrant then add in the spinach and another pinch of salt. Cook the spinach until it wilts, about 2 minutes then remove from heat and set aside.
  3. To a mixing bowl add the cannellini beans then use a fork to mash some of the beans to your liking (for reference, I mashed about 3/4 of the beans and left some beans whole for texture).
  4. To the same bowl, add the cooled spinach, artichoke hearts, minced pepper, dill, and chives. Pour in 1/2 the cashew cream then stir well to combine. Add more cashew cream as needed until the mix is to your desired level of creaminess (I ended up using all of it, but feel free to use less if desired). Taste and adjust salt and pepper to preference then cover and refrigerate for at least 30 minutes.
  5. To assemble your sandwich, toast your bread then spread with some mustard or pesto. Layer on a slice of roasted bell pepper then add the white bean filling. Top with arugula then cover the sandwich with the remaining slice of bread. Wrap then cut when ready to eat.


Quick soak your cashews. If you forget to soak your cashews overnight, just quick soak your cashews in boiling water. Wait until the water has cooled, about 15 minutes, before draining and using.

The filling is best served after it has chilled. Chilling the filling for at least 30 minutes to an hour gives the flavors in the filling time to meld together and intensify.

If cutting your sandwich in half, use a serrated knife. Outside of wrapping your sandwich tightly before cutting, I find cutting into bean salad style sandwiches with a serrated knife less messy as it wont’s squish the sandwich down when cutting into it.