Veggie Sandwich with Dill & Vinegar Cashew Cream
Make this fully-loaded vegan sandwich complete with a garlic-kissed dill-and-vinegar cashew cream that amps the flavor experience.
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Cooking tools:
- Blender
- Food processor
- Kettle
- Mixing bowl
- Colander
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Plate
- Spoon
Ingredients
- 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
- 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
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