Vegan Caprese Sandwich
Vegan sandwich with creamy spread cheese,
fresh tomatoes, spinach and aromatic basil.
Perfect lunch to go, ready in 10 minutes!
Why you should try this recipe:
- quick and easy to prepare
- fresh and healthy ingredients
- saturates quickly and for a long time
- easily packed and super transportable
- full of vitamins, proteins and healthy fats
- vegan, without animal products
- inspired by the Italian appetizer Caprese (tomatoes, mozzarella, basil and olive oil)
Youtube video of the recipe
What you need to make the sandwich:
Ingredients: I always have the ingredients for this recipe at home, because they are necessary for a balanced, vegan diet: fresh and pickled vegetables, grain bread, spices & herbs, almonds, yeast flakes (for the spice), almond milk.
Highspeed blender: The highlight is the vegan spreading cream made of almonds. To make it creamy, you need a highspeed blender that smoothly crushes and mixes everything.
Oil Spray: Olive oil definitely belongs in a Caprese sandwich, but not too much. I always fill my olive oil into an oil spray, so I can spray the oil in small quantities and evenly on a pan or food (and at the same time save on fat).
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Vegan Caprese Sandwich
Equipment
- Highspeed blender (I linked my favorite in the picture above)
- Oil spray (I linked mine in the picture above)
- Spatula (linked in the picture above)
Ingredients
Vegan spread cheese:
- 70 g almonds peeled soaked in water overnight
- 80 ml almond milk unsweetened (linked in the picture above)
- 2 tbsp yeast flakes (linked in the picuture above)
- salt and pepper
- ½ tsp garlic powder or ½ garlic clove
- ½ tsp sriracha sauce or another hot sauce
- dried herbs
Sandwich
- 2 slices of grain bread I used high protein grain bread
- 1 handful fresh spinach
- 1 tomato
- 3 small dried tomatoes in oil
- 3 basil leafs
- salt, pepper, olive oil
Instructions
- For the vegan spread cheese separate the soaked almonds from the soaking water and mix them with almond milk, sriracha sauce, salt, pepper, garlic powder and yeast flakes in a highspeed blender for at least 3 minutes until creamy.
- Put the creamy mixture from the blender into a bowl with a spatula and add the dried herbs.
- For the sandwich, spread the vegan spread cheese on both slices of bread. Wash tomatoes and spinach, cut fresh and dried tomatoes into small pieces/slices. First lay the spinach, then the fresh and dried tomatoes on the bread slice. Season with a little salt and pepper and spray some olive oil with the oil spray onto it. Tear the basil leaves into pieces, add them on top and close the sandwich with the second slice of bread.
- You can pack the sandwich in paper or a box and simply carry it in your backpack or bag.
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