Vegan Creamy Cucumber Sandwich
A refreshing and light vegan sandwich perfect for a quick lunch or snack. Creamy cashew-based spread combined with crisp cucumbers creates a delightful flavor and texture.
Ingredients
For the Creamy Cashew Spread
- 1 cup raw cashews soaked in hot water for 30 minutes
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 tablespoon nutritional yeast
- 0.5 teaspoon garlic powder
- Salt and pepper to taste
For the Sandwich
- 4 slices whole wheat bread
- 1 cucumber thinly sliced
- Fresh dill or parsley chopped
Instructions
- Drain the soaked cashews and add them to a blender or food processor.
- Add the lemon juice, water, nutritional yeast, garlic powder, salt, and pepper to the blender.
- Blend until smooth and creamy. You may need to scrape down the sides of the blender a few times. Add more water, one teaspoon at a time, if needed to reach the desired consistency.
- Spread a generous layer of the cashew cream on two slices of bread.
- Arrange the cucumber slices evenly over the cashew cream.
- Sprinkle with fresh dill or parsley, if using.
- Top with the remaining two slices of bread.
- Cut the sandwiches in half and serve immediately. Can be stored in the fridge for a few hours.
Notes
For a spicier kick, add a pinch of red pepper flakes to the cashew cream.
Adjust the amount of lemon juice and garlic powder to your preference.
Other vegetables like sprouts or sliced tomatoes can also be added.
Adjust the amount of lemon juice and garlic powder to your preference.
Other vegetables like sprouts or sliced tomatoes can also be added.