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!
75graw cashew nutsMine 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.
1teaspoonrosemaryfresh gives the best flavour but dry is ok
¼teaspoonsaltplus a bit more to taste at the end
¼teaspoonblack pepperplus a bit more to taste at the end
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.
If you will be storing it and not eating it fairly soon, it is best to leave the crunchy seeds out and add them when you serve. This will preserve their lovely texture.Keeps well for 3 -4 days in the fridge.If it gets a little drier than you would like add a tiny drop of non-dairy milk and stir well.