Open-Faced Sandwiches with Cashew Spread, Tomatoes and Grilled Peppers
Is there anything better than an open-faced sandwich? This hearty tartine is bursting with veggies and features a vegan cashew spread!
Ingredients
- 1 cup (130 g) raw cashews
- ¼ cup (60 ml) water
- 3 tbsp (45 ml) lemon juice
- 2 tbsp nutritional yeast flakes
- ½ tsp salt
- 1 small garlic clove, halved
- 2 tbsp chives, finely chopped
- 8 slices sprouted grain bread
- 1 tbsp (15 ml) olive oil, plus more for brushing
- 4 tomatoes, various colours, sliced
- 1 tsp (5 ml) balsamic vinegar
- Tabasco sauce, to taste
- 2 cups (50 g) arugula
- ½ cup (120 g) store-bought marinated grilled bell peppers, patted dry and cut into strips
Instructions
- In a small pot, cover the cashews with the water. Bring to a boil. Remove from the heat and let soak for 15 minutes. Drain and rinse under cold water.
- In a blender, purée the soaked cashews with the remaining ingredients, except for the chives, until smooth. Add a little water, as needed. Season with pepper. Transfer to a bowl and stir in the chives. Refrigerate until ready to serve.
Is there anything better than an open-faced sandwich? This hearty tartine is bursting with veggies and features a vegan cashew spread!