There’s something incredibly satisfying about taking a classic dip and turning it into a hearty sandwich! My High-Protein Spinach Artichoke White Bean Sandwich brings all those beloved flavors from your favorite appetizer right into a delightful lunch. Packed with a creamy blend of white beans, fresh spinach, and zesty artichoke hearts, this vegan sandwich is not only a flavor explosion but also a powerhouse—boasting 27 grams of protein per serving. Perfect for meal prep, it can be made ahead and enjoyed throughout the week, saving you from the fast-food rut. Plus, the quick prep time means you can whip it up in a flash! Ready to make yourself a delicious, filling meal that will impress your taste buds? Let’s dive in! Why is this sandwich a game-changer? Flavorful and Hearty: This isn’t just any sandwich; it’s a flavor-packed delight that takes the classic dip experience to a whole new level! Protein-Packed: With a whopping 27 grams of protein, it’s the ideal option for those seeking a nourishing meal that keeps you full. Meal Prep Friendly: Simply prep a batch of filling and store it in the fridge for easy sandwiches throughout the week! Vegan and Dairy-Free: Enjoy a satisfying, indulgent meal without any dairy—perfect for everyone, including those with dietary restrictions. Versatile Base: Experiment by swapping greens or using the filling as a dip with fresh veggies or crackers, just like my Chicken Enchiladas with Sour Cream White Sauce for a different taste experience! This sandwich truly combines convenience, nutrition, and deliciousness, making it an irresistible choice! Spinach Artichoke White Bean Sandwich Ingredients For the Cashew Cream • Raw Cashews – Soak in boiling water for creaminess; substitute with sunflower seeds for a nut-free option. • Nutritional Yeast – Adds a cheesy flavor to the sauce, enhancing the overall taste. • Miso Paste – Provides a mild fermented taste; feel free to omit if you don’t have it on hand. • Lemon – Fresh juice and zest brighten the flavors beautifully. For the Filling • White Beans (Cannellini Beans) – Contributes creaminess; swap with chickpeas for a different texture. • Fresh Spinach – Nutrient-rich greens that can be replaced with thawed frozen spinach if needed. • Marinated Artichoke Hearts – Essential for flavor; ensure they are well-drained to avoid excess moisture. • Fresno Pepper – Adds a hint of heat; remove it for a milder sandwich. • Dill and Chives – Fresh herbs enhance the filling’s flavor profile, making it extra delicious. This Spinach Artichoke White Bean Sandwich brings all the wonderful flavors together to create a meal that’s not only hearty but incredibly satisfying! Step‑by‑Step Instructions for Spinach Artichoke White Bean Sandwich Step 1: Prep Cashew Cream Start by soaking 1 cup of raw cashews in boiling water for about 15 minutes to soften. Drain the cashews and blend them with ¼ cup of nutritional yeast, 1 tablespoon of miso paste (if using), the juice and zest of 1 lemon, and a pinch of salt until smooth and creamy. Transfer the cashew cream to the refrigerator while you prepare the filling, allowing it to chill and thicken. Step 2: Cook Vegetables In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 minced shallots and 2 cloves of minced garlic, sautéing for 2-3 minutes until fragrant and translucent. Next, stir in 4 cups of fresh spinach, cooking until wilted, which should take about 2-4 minutes. Remove the skillet from heat and set aside to cool slightly. Step 3: Combine Filling In a mixing bowl, mash 1 can (15 oz) of white beans with a fork until mostly smooth, leaving some chunks for texture. Fold in the sautéed spinach mixture, 1 cup of drained marinated artichoke hearts, 1 diced Fresno pepper (if using), and 2 tablespoons each of chopped dill and chives. Finally, add the chilled cashew cream to the mixture, stirring until everything is combined. Chill this filling in the refrigerator for at least 30 minutes to enhance the flavors. Step 4: Assemble Sandwiches Once the filling is ready, toast your choice of bread, such as whole grain or gluten-free, until golden and crisp. Spread a layer of mustard or pesto on one side of each slice for added flavor. Generously spoon the spinach artichoke white bean filling onto one slice, topping it with a handful of arugula. Place the second slice of bread on top and gently press down to secure the filling. Step 5: Serve Carefully cut the assembled sandwich in half diagonally for a beautiful presentation. Serve immediately for the best experience, enjoying the vibrant flavors of the spinach artichoke white bean filling contrasted with the crispy toasted bread. For a complete meal, consider pairing it with a fresh side salad or some seasonal fruit! Make Ahead Options These Spinach Artichoke White Bean Sandwiches are perfect for busy home cooks looking to save time during the week! You can prepare the creamy filling up to 3 days in advance; simply keep it stored in an airtight container in the refrigerator to maintain its delicious flavor and texture. Additionally, you can soak the cashews and chop the vegetables the night before, minimizing your prep time. When you’re ready to enjoy your sandwiches, just toast your bread, assemble with the filling, and serve with fresh arugula. This way, you’ll have a satisfying meal ready in minutes, just as tasty as if you made it fresh! Expert Tips for Spinach Artichoke White Bean Sandwich Chill for Flavor: Allow the filling to chill for at least 30 minutes. This enhances flavor integration, giving your sandwich a delicious boost. Avoid Soggy Bread: Toast your bread just before assembling the sandwich to prevent it from getting soggy from the filling. Storage Solutions: Store leftover filling in an airtight container in the fridge for up to 5 days. This makes future lunches a breeze! Nut-Free Option: If you need a nut-free sandwich, substitute raw cashews with sunflower seeds for a similar creamy texture. Herb Variations: Don’t hesitate to experiment with other herbs like parsley or basil to give your Spinach Artichoke White Bean Sandwich a fresh twist. Serving Ideas: Use the filling as a dip with fresh veggies or crackers for a fun appetizer or snack that keeps the flavors intact! How to Store and Freeze Spinach Artichoke White Bean Sandwich Fridge: Store the assembled sandwiches in an airtight container for up to 3 days. This keeps them fresh while allowing the flavors to meld. Filling Storage: The filling can be kept in an airtight container in the fridge for up to 5 days. Just remember to re-chill before using it in your next meal! Freezer: If you want to freeze the filling, portion it into freezer-safe bags. It can last for up to 2 months—perfect for meal prep! Reheating: To reheat, thaw the filling in the fridge overnight and warm it in the microwave or on the stovetop. Toast fresh bread before assembly for the best texture. What to Serve with Spinach Artichoke White Bean Sandwich A satisfying and vibrant meal awaits you, bursting with flavors and textures that elevate lunchtime to new heights. Fresh Garden Salad: A light salad with mixed greens and cherry tomatoes provides crisp freshness that pairs wonderfully with the creamy filling. Sweet Potato Fries: Crispy, roasted sweet potato fries offer a slight sweetness that cuts through the sandwich’s richness, making each bite delightful. Quinoa Salad: Nutty quinoa mixed with diced vegetables gives a wholesome touch while enhancing the protein content of your meal. Pickled Vegetables: A tangy side of pickled veggies balances the sandwich’s creaminess, adding a zing that awakens the palate. Roasted Veggies: Colorful roasted veggies such as bell peppers and zucchini provide a savory contrast and amplify the dish’s nutritional value. Fruit Salad: A refreshing fruit salad can add a sweet finish to your meal, lightening up the overall experience with bright flavors. Herbal Infusion Tea: Pair with an aromatic herbal infusion that calms the senses; consider chamomile or mint for a soothing effect. Vegan Chocolate Mousse: For dessert, treat yourself to a creamy vegan chocolate mousse that complements the sandwich’s bold flavors with indulgent sweetness. Each pairing enhances the overall meal experience, creating a balanced and enjoyable dining moment that you’ll eagerly revisit! Spinach Artichoke White Bean Sandwich Variations Feel free to get creative and customize your sandwich with these delightful twists on the classic recipe! Nut-Free: Swap out cashews for sunflower seeds to make a creamy filling that’s free from nuts. Leafy Greens: Substitute fresh spinach with kale or Swiss chard for a different nutritional profile and hearty texture. Kale holds up beautifully in the filling! Bread Choices: Try using a variety of breads like sourdough or ciabatta to truly make each sandwich your unique creation. Dairy-Free Cheese: Incorporate vegan cheese shreds into the filling for an extra cheesy experience without the dairy. Flavor Boost: Add a squeeze of sriracha to the filling for a spicy kick that complements the artichokes and adds an exciting element. Crunch Factor: Mix in some chopped walnuts or sunflower seeds for an added crunch; this can elevate the texture and make each bite interesting! Serving Style: Use the filling as a delightful dip alongside crackers and fresh veggies, similar to how you would enjoy my delicious Chicken Caesar Sandwich. Garnish Options: Top your sandwich with avocado slices or a dollop of hummus right before serving for an extra creaminess and richness. With these variations, you can make the Spinach Artichoke White Bean Sandwich your own while exploring a range of exciting flavors! Spinach Artichoke White Bean Sandwich Recipe FAQs How do I know if my cashews are ripe? Absolutely! When choosing cashews, look for raw cashews that are plump and free of dark spots. They should feel firm to the touch and have a creamy white color. Avoid any that look shriveled or have off-putting odors, as these may not provide the creamy texture needed for your cashew cream. How should I store leftover filling? Very well! You can store leftover filling in an airtight container in the fridge for up to 5 days. Just give it a good stir before using it again. If you’re planning to use it later, make sure to re-chill it as it may thicken up in the fridge, ensuring it’s creamy and easy to spread when ready to serve. Can I freeze the filling for later use? Absolutely! To freeze the filling, portion it into freezer-safe bags or containers, pressing out as much air as possible to avoid freezer burn. It can last for up to 2 months in the freezer. When you’re ready to enjoy, thaw it in the fridge overnight and warm it up in the microwave or on the stovetop. Just toast some fresh bread to accompany the filling and you’ve got a delightful meal! What should I do if my bread gets soggy? Soggy bread is certainly not ideal! To avoid this, toast your bread just before assembling the sandwich. If you’ve already made it and it’s become soggy, try gently reheating the sandwich in a pan or toaster oven, which can help restore some crispiness. Always serve it fresh for that perfect texture! Are there any common allergens in this spinach artichoke white bean sandwich? Very much so! Be mindful of allergens when preparing this sandwich. The cashews can be a concern for those with nut allergies, so I recommend swapping them out for sunflower seeds for a nut-free alternative. Also, check the miso paste, as some variations contain soy. Always ensure your ingredients align with dietary restrictions for a worry-free meal! Can I use frozen spinach instead of fresh? Of course! Thawed frozen spinach makes a great substitute for fresh spinach in this recipe. Just make sure to drain it well to get rid of excess moisture before adding it to your filling. This way, you’ll maintain the creamy texture and delicious flavor of your Spinach Artichoke White Bean Sandwich! Savor the Spinach Artichoke White Bean Sandwich Delight This Spinach Artichoke White Bean Sandwich combines classic dip flavors into a hearty vegan sandwich boasting 27 grams of protein per serving. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 10 minutes minsChilling Time 30 minutes minsTotal Time 55 minutes mins Servings: 4 sandwichesCourse: LunchCuisine: VeganCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cashew Cream1 cup raw cashews soak in boiling water¼ cup nutritional yeast adds cheesy flavor1 tablespoon miso paste optional1 lemon juice and zestFor the Filling1 can (15 oz) white beans (Cannellini Beans) or chickpeas for different texture4 cups fresh spinach or thawed frozen spinach1 cup marinated artichoke hearts well-drained1 Fresno pepper optional for heat2 tablespoons dill chopped2 tablespoons chives chopped Equipment BlenderSkilletmixing bowl Method Cashew Cream PreparationSoak cashews in boiling water for about 15 minutes. Drain and blend with nutritional yeast, miso paste, lemon juice and zest, and a pinch of salt until smooth.Transfer the cashew cream to the refrigerator while preparing the filling.Vegetable CookingHeat olive oil in a skillet over medium heat. Add minced shallots and garlic, sauté for 2-3 minutes until fragrant.Stir in fresh spinach, cooking until wilted for about 2-4 minutes.Filling CombinationMash white beans in a mixing bowl. Fold in sautéed spinach, artichokes, Fresno pepper, dill, chives, and cashew cream, stirring until combined. Chill for at least 30 minutes.Sandwich AssemblyToast bread until golden. Spread mustard or pesto on one side, add filling, top with arugula, and press down with another slice.ServingCut the sandwich in half diagonally and serve immediately. Nutrition Serving: 1sandwichCalories: 450kcalCarbohydrates: 50gProtein: 27gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 500mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 2000IUVitamin C: 30mgCalcium: 150mgIron: 4mg NotesFor best flavor, chill the filling for at least 30 minutes and toast bread just before assembly to avoid sogginess. Tried this recipe?Let us know how it was!
