Veggie Sandwich with Dill & Vinegar Cashew Cream
Total Time: 00h 30m
Hands-on Time: 00h 15m
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.
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Ingredients
- For the Cashew Cream:
- 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
- For the Sandwich:
- 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
Directions
- 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.
- 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.
