Ingredients
Scale
1/3 cup raw cashews or raw sunflower seeds (soaked)
1 tbsp nutritional yeast
1/2 tsp yellow miso paste
Juice of 1 lemon
Zest of 1/2 a lemon
1/2 tsp oregano
1/4 tsp kosher salt
2 tbsp unsweetened plant-based milk
2 tsp avocado oil
1 shallot, finely diced
4 cloves garlic, minced
3 oz baby spinach, roughly chopped
1 can (15 oz) cannellini beans, drained and rinsed
1 jar (6 oz) marinated artichoke hearts, chopped
1 Fresno or jalapeno pepper, minced (optional)
3 tbsp fresh dill, minced
3 tbsp fresh chives, minced
Sourdough or sprouted grain bread
Roasted bell peppers and arugula for topping
Instructions
- Soak cashews in boiling water for 15 minutes, তারপর drain and rinse.
- Blend cashews, nutritional yeast, miso, lemon juice/zest, oregano, salt, and milk until smooth. Chill the cream.
- Sauté shallots in avocado oil until soft. Add garlic for 1 minute, then add spinach until wilted. Remove from heat.
- In a bowl, mash 3/4 of the cannellini beans. Add spinach mixture, artichokes, peppers, and herbs.
- Stir in the cashew cream until well combined. Refrigerate for 30 minutes.
- Assemble on toasted bread with mustard/pesto, roasted peppers, and arugula.
Notes
- For a nut-free version, use sunflower seeds in place of cashews.
- This filling stays fresh in the fridge for up to 4 days.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Lunch
- Method: No-Cook Filling / Sauté
- Cuisine: Plant-Based
- Diet: Vegan
Nutrition
- Serving Size: 1 sandwich
- Calories: 485
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 14g
- Protein: 27g
- Cholesterol: 0mg