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Avocado and Cashew ‘Cheese’ Spread Sandwich [Vegan, Gluten-Free]

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Sometimes a delicious simple sandwich is what you need. In this recipe, a "cheesy," miso-infused cashew spread is layered onto the bread of your choice. Add on creamy avocado, lettuce, sprouts, and some mustard for a delightfully easy meal that will leave you satisfied.

Avocado and Cashew 'Cheese' Spread Sandwich [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan





Cook Time



For the Sandwich:

  • 6 slices of bread (gluten-free if necessary)
  • 1 sliced red beet
  • 1 sliced Chioggia beet
  • 4 leaves of lettuce
  • 1 sliced carrot
  • 1/2 avocado
  • Alfalfa sprouts, as needed
  • Oil, as needed
  • Salt, as needed
  • Lemon juice, as needed
  • Mustard, as needed

For Cashew “Cheese” Spread:

  • 3/5 cup and 1 3/4 tablespoons raw cashews
  • 1 teaspoon nutritional yeast
  • 1 teaspoon miso (optional)
  • Water, as needed
  • Salt, as needed


  1. Wash and dry all vegetables. Remove the peel from the Chiogga beet and slice it thinly. Put the slices in a bowl with a few salt, oil, and a few drops of lemon juice for half an hour.
  2. Prepare the cashew cheese by blending all the ingredients and adding a little water at a time to obtain a dense yet smooth texture. Keep covered in the refrigerator.
  3. Remove the peel of the red beet, slice it thinly and cook it slightly on a hot grill. Season with a little salt and oil. Slice the carrot into ribbons.
  4. Remove the peel from the avocado, divide it into two, remove the inner core, and slice half of it right before serving.
  5. With the rest of the avocado, prepare a vegetable mayonnaise by mashing it with a few drops of lemon and a little salt.
  6. When serving the sandwich, toast the slices of bread and spread abundant cashew cheese on all slices and a little mustard. Proceed by adding the vegetables. Serve with mayonnaise vegan or avocado mayonnaise.

Nutritional Information

Per Serving: Calories: 353 | Carbs: 40 g | Fat: 18 g | Protein: 11 g | Sodium: 370 mg | Sugar: 7 g

Calculation not including salt, oil, or mustard.





Homemade pasta, Italian classics, and more. I'm a landscape architect, but now my job is to cook and take food photos for magazines and companies . I'm vegan because I love animals and I want to do the best I possibly can for the environment. My goal is to help everyone get closer to having a vegan kitchen because it's necessary to protect our planet and resources and it is important to consume consciously. My vegan meals are healthy and ethical, but I also have a sweet tooth. To be convinced of how good they are, just try!



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