HOT “CREAM CHEESE” SPRING SANDWICH
SERVES 2 PORTIONS
FOR THE CASHEWS (CREAM CHEESE)
7 oz. (200 g) cashew nuts
2 tsp. lemon juice
2 tbsp. olive oil
2 red chiles
2 tbsp. yeast flakes
1 tsp. sea salt
pinch of freshly ground black pepper
1/2 tsp. sweet smoked paprika
5 drops of chili sauce (optional)
FOR THE SANDWICHES
1/4 cucumber
1/2 bunch of radishes
1 small bunch of cress handful of salad leaves
4 slices of whole-wheat bread
NUTRITIONAL VALUES
Calories: 754kcal
Fat: 62.6g (12.5g S.Fat)
Carbs: 38g
Protein: 20.5g
Sugar: 5.6g
Sodium: 1027mg
METHOD
Soak the cashews in cold water for 12 hours before making the hot cashew "cream cheese." Drain in a strainer, then thoroughly purée in a food processor with 1/2 cup (100ml) water, lemon juice, and oil. Transfer to a mixing bowl. Cut the chiles in half lengthwise, remove the seeds, and finely chop. Stir the yeast flakes, salt, pepper, paprika, and chilli sauce (if using) into the cashew mixture until well combined.
To make the sandwiches, peel and thinly slice the cucumber and radishes. Using scissors, snip the cress. Salad leaves should be shredded into small pieces.
Toast the bread slices and spread them with the "cream cheese" mixture. Place the salad leaves between two slices of toast, then top with the sliced cucumber and radishes and sprinkle with the cress. Place the remaining toast slices on top. If desired, cut the toasts in half and store them in a tightly sealed container.
Before adding the salad to the sandwiches, dress it with vinaigrette. 1 teaspoon finely chopped shallot, 1 teaspoon white wine vinegar, 1 1/2 tablespoons extra virgin olive oil, a pinch of salt, pepper, and sugar, and 1/4 teaspoon Dijon mustard
To make the sandwiches, peel and thinly slice the cucumber and radishes. Using scissors, snip the cress. Salad leaves should be shredded into small pieces.
Toast the bread slices and spread them with the "cream cheese" mixture. Place the salad leaves between two slices of toast, then top with the sliced cucumber and radishes and sprinkle with the cress. Place the remaining toast slices on top. If desired, cut the toasts in half and store them in a tightly sealed container.
Before adding the salad to the sandwiches, dress it with vinaigrette. 1 teaspoon finely chopped shallot, 1 teaspoon white wine vinegar, 1 1/2 tablespoons extra virgin olive oil, a pinch of salt, pepper, and sugar, and 1/4 teaspoon Dijon mustard
