Vegan Avocado-Caprese Sandwiches
By: Rachael Stuart
Published: October 26, 2013

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!
 Avocado-Caprese Vegan Sandwiches with Pepita-Cashew Cheese
	Ingredients:
	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.