How long does the filling keep?

Add any leftover filling to an airtight container and place in the fridge for up to 5 days.

Can sandwiches be made ahead of time for meal prep?

I would recommend assembling your sandwich around the time you plan to eat to help prevent the sandwich bread from getting soggy. The best way to do this is portion and pack some of the filling in an airtight container and bring the bread along with you along with any sandwich assembly ingredients. Spoon the filling on the sandwich, add the toppings then enjoy your sandwich. If this seems like too much work, feel free to treat the filling like a dip and serve with some whole grain crackers and veggies instead.

How can I make this gluten-free?

The filling is gluten-free as written. The only modification you would need to make is with what to serve it with in place of bread. You can use your favorite gluten-free bread or opt for some gluten-free crackers/chips or a gluten-free wrap. Alternatively, this makes for a great filling for lettuce wraps as well.

Can this be made nut-free?

Yes, just swap the cashews for sunflower seeds instead.

Spinach Artichoke White Bean Sandwich

Name: Spinach Artichoke White Bean Sandwich
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 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; 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

Description

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.

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, 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

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Instructions

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.
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.
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).
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.
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.

Notes

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.