Veggie Sandwich with Dill & Vinegar Cashew Cream

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  • Total Time: 30 mins
  • Hands-on Time: 15 mins
  • Makes: 4 servings

A fully-loaded vegan sandwich complete with a garlic-kissed dill-and-vinegar cashew cream that amps the flavor experience. Make the cashew cream up to a day ahead for easy assemble.



    ½ cup raw cashews

    ¼ cup + 2 tablespoons water

    1½ tablespoons Frontier Co-op Dill and Vinegar Nutritional Yeast

    ¼ teaspoon Frontier Co-op Garlic Powder



    8 thick tomato slices (about 1 large tomato)

    ½ teaspoon Frontier Co-op Kosher Flake Salt

    ½ teaspoon Frontier Co-op Black Pepper

    8 leaves butter lettuce

    24 cucumber slices (about 1 medium cucumber)

    16 rings of red onion (about ½ small onion)

    16 rings of red pepper (about 1 large bell pepper)

    8 slices of whole-grain bread


    1. In a bowl, place raw cashews. Heat the ¼ cup water and pour over cashews. Let sit for 20 minutes. Drain cashews and place in a high-speed blender or food processor along with the 2 tablespoons water, Dill and Vinegar Nutritional Yeast and garlic powder. Puree until smooth.
    2. On a plate, place tomato slices and sprinkle with salt and pepper. Assemble sandwiches by dividing lettuce, tomatoes, cucumbers, onions and peppers onto 4 slices of bread. Spread 2 to 3 tablespoons cashew cream on each top slice of bread and place atop veggies.

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