Go Back
+ servings
Vegetable sandwich with jalapeno cashew cheese on plate.
Print Recipe
5 from 1 vote

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.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Sandwich
Cuisine: American, Vegan
Keyword: easy lunch, packed lunch, picnic lunch
Servings: 5 people
Calories: 302kcal
Author: Cadry Nelson


  • 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