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.
