White Bean and Artichoke Sandwich Filling

White Bean and Artichoke Sandwich Filling


  • ¾ cup raw cashew pieces
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • ½ teaspoon salt, or more to taste
  • ½ teaspoon black pepper, or more to taste
  • 6 tablespoons non-dairy milk, add more if needed to make a smoother filling
  • Zest of a lemon
  • 1 tablespoon dried chives
  • 2 tablespoons Veganize mayonnaise, optional 
  • 1 14oz. can quartered artichoke hearts, drained, patted dry and finely chopped
  • 1 15oz can cannellini beans, drained and rinsed (you can also use small white beans or navy if you prefer)
  • ¼ cup red or white sweet onion, finely chopped
  • ¼ cup raw or salted sunflower seeds, you might not need as much salt if using salted sunflower seeds


1. Soak cashews in boiling water for 15 minutes and drain. Next add the first eight ingredients together in a blender and blend until completely smooth.

2.  In a bowl, mash beans with a fork or for a smoother texture pulse in food processer. Add chopped artichoke hearts, onion, and the sunflower seeds.

3. Pour the dressing over the bean/artichoke mixture and stir until everything is coated.

4. Taste and add more seasoning. I like extra salt and black pepper in mine.


Serve on a good quality whole grain bread or crackers and enjoy!

If making a head of time, it is best to add the sunflower seeds right before you make the sandwiches.

Keeps well in the fridge for 4-5 days.


Adapted from a Melanie McDonald recipe on the Virtual Vegan web site