White Bean and Artichoke Sandwich Filling
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