This vegan caprese sandwich recipe from Healthy. Happy. Life. combines dark and crusty pumpernickel, creamy avocado and homemade pumpkin seed-cashew cheese for a must-try lunch favorite. And it wouldn't be Italian without basil and an Italian herb marinade!
2 large rolls or 4 slices of bread, toasted
1 avocado, sliced + tossed in 1 Tbsp lemon juice
1 cup raw cashews
1/3 cup raw salted pepitas (I used sprouted, since they have a bit more flavor)
1/8 tsp black pepper
1/8-1/4 tsp pink salt
2 Tbsp raw macadamia nut oil (or EVOO)
1/3-1/2+ cups plain/unsweetened almond milk
3-4 organic tomatoes, sliced into rounds or half-moons
1/4 cup sliced onion
1/2 tsp dried Italian Herb Blend
1 Tbsp garlic extra virgin olive oil OR more raw macadamia nut oil
pinch of salt and pepper
1 lemon, juiced
1 Tbsp basil or micro basil, chopped
1/4 cup basil, chopped or 1/3 cup micro basil sprouts
added oil or lemon juice to taste (drizzled over top)
For full recipe instructions, click here.
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