* 1/3 cup raw cashews or raw sunflower seeds * 1 tbsp nutritional yeast * 1/2 tsp yellow miso paste (optional) * Juice of 1 lemon * Zest of 1/2 a lemon * 1/2 tsp oregano * 1/4 tsp kosher salt plus more to taste * 2 tbsp unsweetened plant-based milk
**Sandwich Filling**
* 2 tsp avocado oil * 1 shallot, finely diced * 4 cloves garlic, minced or grated * 3 oz baby spinach, roughly chopped (about 2 cups) * 1, 15 oz can cannellini beans, drained and rinsed * 1, 6 oz jar marinated artichoke hearts, drained and roughly chopped * 1 fresno or jalapeno pepper, seeds removed and minced (optional) * 3 tbsp minced fresh dill, minced * 3 tbsp minced fresh chives * Kosher salt and black pepper, to taste
**To assemble**
* 6 slices of bread * roasted bell pepper * arugula * mustard
###Instructions
1. Cover and soak cashews in boiling hot water for at least 15 mins. Drain then add to a small blender cup with the remaining sauce ingredients. Blend on high until completely smooth, scrapping down sides as needed. Taste, adjust salt to preference then place in fridge while prepping everything else.
1. Heat the oil in a sauté pan over medium low heat. Add the shallots with a pinch of salt and sauté until softened then stir in the garlic and sauté until fragrant. Add the spinach and another pinch of salt. Cook the spinach until it wilted then remove from heat.
1. To a bowl add the beans then mash with a fork. Add the cooled spinach, artichoke hearts, minced pepper, dill, and chives. Pour in 1/2 the cashew cream then stir well to combine. Add more cashew cream as needed until the mix is to your desired level of creaminess (for ref I used all the sauce). Taste and adjust salt and pepper to preference then cover and refrigerate for at least 30 mins.
1. Toast your bread then spread with mustard. Layer with a slice of roasted bell pepper top with white bean filling. Top with arugula then cover the sandwich with the remaining slice of bread end enjoy.
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###Ingredients
**Cashew Cream**
* 1/3 cup raw cashews or raw sunflower seeds
* 1 tbsp nutritional yeast
* 1/2 tsp yellow miso paste (optional)
* Juice of 1 lemon
* Zest of 1/2 a lemon
* 1/2 tsp oregano
* 1/4 tsp kosher salt plus more to taste
* 2 tbsp unsweetened plant-based milk
**Sandwich Filling**
* 2 tsp avocado oil
* 1 shallot, finely diced
* 4 cloves garlic, minced or grated
* 3 oz baby spinach, roughly chopped (about 2 cups)
* 1, 15 oz can cannellini beans, drained and rinsed
* 1, 6 oz jar marinated artichoke hearts, drained and roughly chopped
* 1 fresno or jalapeno pepper, seeds removed and minced (optional)
* 3 tbsp minced fresh dill, minced
* 3 tbsp minced fresh chives
* Kosher salt and black pepper, to taste
**To assemble**
* 6 slices of bread
* roasted bell pepper
* arugula
* mustard
###Instructions
1. Cover and soak cashews in boiling hot water for at least 15 mins. Drain then add to a small blender cup with the remaining sauce ingredients. Blend on high until completely smooth, scrapping down sides as needed. Taste, adjust salt to preference then place in fridge while prepping everything else.
1. Heat the oil in a sauté pan over medium low heat. Add the shallots with a pinch of salt and sauté until softened then stir in the garlic and sauté until fragrant. Add the spinach and another pinch of salt. Cook the spinach until it wilted then remove from heat.
1. To a bowl add the beans then mash with a fork. Add the cooled spinach, artichoke hearts, minced pepper, dill, and chives. Pour in 1/2 the cashew cream then stir well to combine. Add more cashew cream as needed until the mix is to your desired level of creaminess (for ref I used all the sauce). Taste and adjust salt and pepper to preference then cover and refrigerate for at least 30 mins.
1. Toast your bread then spread with mustard. Layer with a slice of roasted bell pepper top with white bean filling. Top with arugula then cover the sandwich with the remaining slice of bread end enjoy.
[Source](https://www.instagram.com/reel/C2QrXLJMrUu/)