Tuck a napkin into your collar because you're gonna need it when you bite into a big, thick doorstep of a sandwich stuffed to bursting with this creamy Smashed White Bean & Artichoke Vegan Sandwich Filling!
I love sandwiches. Not limp, skinny ones made with processed bread from the grocery store, but great big fat delicious sandwiches made with ridiculously thick slices of my homemade bread and stuffed to bursting with delicious fillings. I also enjoy skipping the sandwich and eating the bread fresh from the oven with some of my homemade Easy Vegan Butter, but that's a whole other story....
WHAT KATY DID
Although I created this White Bean & Artichoke Vegan Sandwich Filling, I can't take credit for the idea. That my friends, is all Katy's doing.
Who's Katy?
Well she is a reader who made my White Bean Artichoke Burgers and loved them. (Hi Katy if you're reading this!) She left a comment under the burger post, telling me how much she liked them and also suggested that the mixture would make a great base for a vegan tuna salad.
Lightbulb moment! ????
I knew right away that it would work but it's taken me a little while to get the wheels in motion. Hopefully Katy hasn't been completely sandwich-less for months on end while she has been waiting for this moment. ????
If you have tried my White Bean Artichoke Burgers then you will know that they are made of white beans, artichokes, lemon and rosemary. They are absolutely delicious and although summer feels a long way off at the moment, they cook up perfectly on the grill.
Roll on summer grilling. I love it! ♡
BURGERS UPCYCLED
This White Bean & Artichoke Vegan Sandwich Filling has the same base ingredients. They are smashed up then mixed with a deliciously creamy, saucy dressing and a few sunflower seeds for added texture.
This tasty mixture makes a wonderful sandwich filling and is also great in wraps, with salads and as a topping on baked potatoes.
CUSTOMIZE YOUR VEGAN SANDWICH FILLING
This White Bean & Artichoke Sandwich Filling is fantastic as it is, but feel free to switch it up a bit to suit your own tastes.
Additions that will work well include:
- raw red onion
- pumpkin Seeds
- jalapeños
- chili flakes
- mustard
- sun-dried tomatoes
- raw carrot
- sriracha or other hot sauce
I hope you enjoy this creamy vegan sandwich filling! If you try it let me know. Leave a comment and don't forget to tag a photo #avirtualvegan on Instagram!
White Bean & Artichoke Vegan Sandwich Filling
Ingredients
- 75 g raw cashew nuts Mine were from a bag of very small cashew nut pieces and they measured ½ cup. If you have whole cashew nuts or halves then 75g will be more than half a cup - for accuracy it's best to weigh them. For a nut-free version use hemp seeds.
- 1 clove garlic
- 1 teaspoon rosemary fresh gives the best flavour but dry is ok
- ¼ teaspoon salt plus a bit more to taste at the end
- ¼ teaspoon black pepper plus a bit more to taste at the end
- finely grated zest of a lemon
- 90 mls non-dairy milk 6 tablespoons
- 150 g canned artichoke hearts around 6 plump ones, or cooked fresh ones chopped roughly
- 270 g cooked white beans around 1¼ cups, I used white kidney beans but lima, navy, cannellini beans are all ok too
- ¼ cup hulled sunflower seeds roasted, raw or salted although if salted you might not need so much seasoning
INSTRUCTIONS
- If you do not have a really high powered blender, soak the cashew nuts in boiling water for 15 minutes then drain them before proceeding.
- Add the cashew nuts, garlic, rosemary, salt, pepper, lemon zest and milk to a blender or food processor and blend until completely smooth.
- In a bowl, mash the beans with a fork. Add the chopped artichoke hearts and the sunflower seeds.
- Pour over the dressing and stir well so everything is coated.
- Taste and add more seasoning. I liked extra black pepper in mine.
NOTES
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
tracey says
Wow, I put this on sourdough bread with some jalapenos, delicious! I may use it as a dip with some tortilla chips tomorrow, who knows : )
The base of the cashews with the lemon and rosemary is way better than mayo ever could be. It gave me the idea to use the garlic, cashews and soy milk with different spices depending on what I was making.
Anyway, thank you Mel for such a yummy recipe!
Best,
Tracey
A Virtual Vegan says
I'm really pleased you are enjoying it Tracey! As you've discovered it's so versatile. Have fun experimenting!
Connie says
Delicious! I added chopped spinach and used as panini filling with your Focaccia Bread. Yum!
A Virtual Vegan says
Glad you enjoyed it!
Caresse says
This recipe is great! I was hesitant..but glad I kept an open mind. The flavors are wonderful... renewed my vegan palate!!!
Anne says
Made this today for lunch and it was amazing! Had it on toast with basil chiffonade and some Vidalia onion. Will be making it again for sure. (After I use up the yummy leftovers.) ♥️
A Virtual Vegan says
I'm really pleased you enjoyed it Anne. Your lunch sounds delicious!
Margaret Lee says
Hi Mel ,
I made this and really like the results. Next time I think I'll use a smaller clove of garlic instead of the industrial size I used. Thank you so much for all the terrific recipes.
A Virtual Vegan says
So glad you liked it Margaret. Industrial sized garlic cloves sound interesting! I could do with some of those. I go through so much of the stuff!
Kristen says
I food prepped this on Sunday and have been using it for lunch (nearly) all week... I used pumpkin seeds in mine (instead of sunflower seeds, saved just a few calories that way) and added mustard/pickles to the sandwich. Totally unique and completely delicious! Will make again - thanks for the idea!
One thought - if the seeds were added to the mixture each time prior to eating rather than all at once, they would probably maintain their texture better. Regardless, loved it!
A Virtual Vegan says
I'm so glad you are enjoying it Kirsten! It's perfect for batch prepping like you have done. And yes, I see what you mean about the seeds. Thank you for pointing that out! I will add something to the recipe notes. Thanks too for taking the time to leave feedback. I appreciate it!
Deanna says
This was so good, I added the chopped carrots and pumpkin seeds. I only had a Meyer lemon and it was lemony enough so I added a bit of lemon juice. Delicious on toasted sour dough bread!
A Virtual Vegan says
Thats awesome. Thanks so much for letting me know. I love the idea of serving it on sour dough toast!