Vegan Caprese Sandwich
Vegan sandwich with creamy spread cheese,fresh tomatoes, spinach and aromatic basil. Perfect lunch to go, ready in 10 minutes!
Servings: 1 Sandwich for one person
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.