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Go-To Spinach Artichoke White Bean Sandwich

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A comforting and nutritious sandwich filled with creamy spinach, artichokes, and white beans, perfect for busy weeknights.

Ingredients

Scale
  • 1/3 cup raw cashews or raw sunflower seeds
  • 1 tbsp nutritional yeast
  • 1/2 tsp yellow miso paste
  • Juice of 1 lemon and 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
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 jar (6 oz) marinated artichoke hearts, drained and roughly chopped
  • 1 Fresno or jalapeño pepper, minced (optional)
  • 3 tbsp minced fresh dill
  • 3 tbsp minced fresh chives
  • Kosher salt and black pepper, to taste

Instructions

  1. Soak the cashews in boiling water for at least 15 minutes.
  2. Blend soaked cashews with nutritional yeast, miso paste, lemon juice and zest, oregano, salt, and plant-based milk until smooth.
  3. Sauté shallots in avocado oil over medium-low heat until soft, then add garlic and spinach until wilted.
  4. Mash cannellini beans in a bowl, leaving some whole for texture.
  5. Combine bean mixture with spinach, artichokes, minced pepper, dill, chives, and cashew cream. Season to taste.
  6. Refrigerate filling for at least 30 minutes to let flavors meld.
  7. Toast bread, spread filling, add arugula, and assemble the sandwich.

Notes

Store filling in an airtight container for up to 3 days. Use high-quality ingredients for the best flavor.

Nutrition

Find it online: https://us.recipesfood.org/spinach-artichoke-white-bean-sandwich/

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