Vegetable sandwich with jalapeño cashew cheese
Pack your picnic basket or cooler with this flavorful sandwich. It's topped with a jalapeño cashew cheese spread and loaded with crisp vegetables.
Servings: 5 people
- 1 batch jalapeño cashew cheese
- 10 slices vegan farmhouse bread or sourdough
- 1 small red bell pepper thinly sliced
- ½ small yellow onion thinly sliced
- 1 heaping cup baby spinach
Slather jalapeño cashew cheese onto all 10 slices of bread.
On 5 pieces of bread, top with thinly sliced red bell pepper, yellow onion, and some spinach.
Top the sandwiches with the remaining pieces of bread.
It's possible that you will have leftover cashew cheese & vegetables, depending on how generously you top your sandwiches. You can use any remaining cashew cheese as a spread for crackers. It will keep in the refrigerator in a covered container for several days. It also freezes well.
The prepared sandwiches will last in the refrigerator for 2 or 3 days. Cover them well in cling wrap, so that the bread doesn't dry out.
To make this sandwich gluten-free, use gluten-free bread. And be sure to prepare the cashew cheese with gluten-free tamari & miso paste.
Calories: 302kcal | Carbohydrates: 38g | Protein: 10g | Fat: 12g | Sodium: 296mg | Potassium: 201mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1310IU | Vitamin C: 33.2mg | Calcium: 88mg | Iron: 2.6mg