Vegan Sandwich
Veggies and protein-packed nut spread get wedged between slices of Winnipeg’s own City Bread.
INGREDIENTS
Garlic Cashew Spread
2 cups cashews, soaked overnight
1 1/2 cups water
2 Tbsp garlic purée
6 Tbsp nutritional yeast
2 Tbsp lemon juice
salt and pepper, to taste
Sandwich
2 slices of rye bread, toasted
garlic cashew spread
5 slices of English cucumbers
1 Tbsp pickled onions (see recipe here)
4 slices of apple
1/2 cup arugula
1/4 cup De Luca’s marinated eggplant
4 mushrooms, sautéed
METHOD
Garlic Cashew Spread
1. In food processor, purée cashews with water until smooth.
2. Add garlic purée, nutritional yeast, lemon juice, salt and pepper. Purée until well combined.
Sandwich
1. Assemble sandwich using desired amount of cashew garlic spread and remaining ingredients.
Yield 1 sandwich and 3 cups garlic cashew spread