Open-Face Vegan Banh Mi Sandwiches - Forks Over Knives

Ingredients

• 1 medium zucchini, quartered lengthwise, seeded, and cut into matchsticks (1¾ cups)
• 1 medium yellow squash, quartered lengthwise, seeded, and cut into matchsticks (1¾ cups)
• 1 cup matchstick-cut carrots
• 1 small red onion, quartered and sliced
• ½ cup thinly sliced or matchstick-cut daikon radish
• 1 fresh jalapeño chile, seeded and thinly sliced
• ⅓ cup brown rice vinegar
• 1 tablespoon pure cane sugar
• ⅛ teaspoon sea salt
• 1½ 15-oz. cans no-salt-added Great Northern beans, rinsed and drained (2 ¼ cups)
• ½ cup chopped fresh cilantro
• 1 to 2 teaspoons sriracha sauce
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 12-oz. whole grain baguette, split and partially hollowed out
• ⅓ cup soaked raw cashews, well drained
• 1 tablespoon lime juice
• ⅓ to ½ cup unsweetened, unflavored plant-based milk