Open-Faced Roasted Veggie Sandwich with Pesto and Cashew Cream
Ingredients
- 2 tbsp evoo
- 1 small aubergine
- 1 red pepper, sliced thick
- 1 small zucchini, sliced
- 40g sun-dried tomatoes, sliced
- 2 handfuls arugula
- salt and pepper
- 4 tbsp pesto
- 2 tsp hemp hearts
- 8 slices bread
Cashew cream cheese
- 210g cashews
- 60ml plain plant-based yogurt
- 3 tbsp fresh lemon juice
- 1 tsp dijon
- 1/2-3/4 tsp salt
Preparation
Toss veggies in evoo and a generous pinch of salt and pepper.
Roast veggies in a single layer on a lined baking tray at 450 degrees for 20 minutes.
Flip the veggies and roast for another 10-15 minutes.
Arrange aubergine on one half of the tray for crispiness and peppers and zucchini on the other half.
Transfer roasted veggies, arugula and sun-dried tomatoes to a bowl.
Toss with pesto and adjust seasoning to personal preference.
Add a layer of cream cheese to toasted bread.
Top with the veggie and pesto mixture.
Sprinkle with hemp hearts and enjoy.
Cashew cream cheese
Add all ingredients to a high speed blender and blend until smooth, scraping down the sides as needed.
This may take a minute or two depending on your blender.
If needed, add water 1 tablespoon at a time to achieve desired consistency, but use sparingly as it will thin the cream cheese.
The mixture will firm up after refrigeration.
Notes
Makes 8 open-faced sandwiches.
