This delicious Vegan Sandwich Filling features smashed white beans, chunky artichoke hearts and a deliciously tangy, creamy, dressing. It's easy to make and great to have on hand for packed lunches.
PREP TIME: 10 minutesminutes
TOTAL TIME: 10 minutesminutes
Servings: 8servings of ¼ cup (about 2 cups total)
Ingredients
1 x 15oz (398ml) can white beans, (around 1½ cups)
and 6 tablespoons (90ml)plant milk, unflavoured & unsweetened
INSTRUCTIONS
Drain the beans and add to a medium bowl. Partially mash them with a fork or potato masher so there is a good mix of smushed and partially smushed beans.
Chop the artichoke hearts into small but chunky pieces and add them to the beans, then add the sunflower seeds, garlic, rosemary, lemon zest, salt and pepper.
If using vegan mayo, add it now, using enough to bind everything together well and make it creamy. Be sure to mix it up really well so everything is combined.
If using cashews, add them to a blender with the plant milk and blend until completely smooth. Be sure to drain thoroughly. It will thicken a little as it stands so don't worry if it looks a bit thin. Once done, add to the bean mixture and stir well to combine. If you don't have a high-powered blender I recommend soaking them in boiling water for 15 minutes first.
Taste to check the seasoning, adding more as necessary, then transfer to an airtight container and refrigerate until needed.
NOTES
Store in the fridge for 4 to 5 days. Stir well before using. I do not recommend freezing.