Vegan Cream 'Cheese', Pickled Beetroot & Lettuce Sandwich
This tasty vegan sandwich is fabulous for packed lunches and when you've made the cream 'cheese' and pickled beetroot, you'll have a well stocked fridge that will keep you going for days.
Servings: 1 sandwich
Calories: 179kcal
Ingredients
- 2 slices wholemeal bread
- 2-4 slices pickled beetroot depending on size
- 1-3 crisp lettuce leaves depending on size
Vegan Cream Cheese
- 175 g cashew nuts
- 1 lemon juice only
- 2 tbsp nutritional yeast
- ⅓ tsp sea salt
- 3 tbsp filtered water
Instructions
Vegan Cream Cheese
- Place the cashew nuts in a bowl and cover with filtered water. Place a lid or plate on the bowl and leave to soak overnight.175 g cashew nuts
- Drain and rinse the cashews.
- Place all the ingredients into a blender or small bowl food processor.1 lemon, 2 tbsp nutritional yeast, ⅓ tsp sea salt, 3 tbsp filtered water
- Pulse until the cashews are finely ground, then blend on low speed for a 2-5 minutes, until you've achieved a smooth and non-grainy consistency. The time taken will depend on the machine you're using. You may need to stop and scrape down the sides occasionally. If the mixture is too stiff, add a little more water.
Sandwich
- Spread a tbsp of the cashew cheese over each slice of bread.2 slices wholemeal bread
- Lay 2-4 slices of pickled beetroot over one slice (depending on size of slices).2-4 slices pickled beetroot
- Cover with lettuce, then sandwich with the remaining cheese covered slice.1-3 crisp lettuce leaves
Notes
Cheese will keep covered in the fridge for a good week or so.
Make your own spiced pickled beetroot with my recipe.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.
Nutrition
Calories: 179kcal | Carbohydrates: 16g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 49864mg | Potassium: 322mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2619IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 3mg