Veggie Sandwich with Dill & Vinegar Cashew Cream

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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  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.