How to make:
Cool Cucumber Avocado Sandwich with Tofu Cream Cheese
Creamy, hearty, savory…this Cool Cucumber Avocado Sandwich with Tofu Cream Cheese has it all! It’s an easy, tasty lunch to pack for kids or adults. Vegan!
Prep Time:
15 mins
Total Time:
15 mins
Author:
Yield:
2 1x
Rating:
Ingredients
- 1 14-ounce block firm tofu, pressed for 15 minutes*
- 1/4 cup cashews, soaked overnight**
- 5–6 tablespoons unsweetened non-dairy milk
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon coconut sugar
- 1 teaspoon nutritional yeast
- 1/2 teaspoon salt
- 1 probiotic capsule, split to release powder
- 2 teaspoons dried dill
- 1 teaspoon dried chives
- 1 teaspoon dried basil
- 4 slices Silver Hills Bakery Mack’s Flax Bread
- 1 cup baby spinach
- 1/2 large cucumber, or 1 small
- 1 medium avocado, sliced
Instructions
- In a blender or food processor, add tofu, cashews, non-dairy milk, lemon juice, vinegar, sugar, nutritional yeast, salt, and probiotic powder. Blend until smooth, adding more non-dairy milk if needed for a thinner consistency.
- Add dill, chives, and basil; stir to combine thoroughly.
- Toast bread slices.
- Top two pieces of toast with a generous amount of tofu cream cheese, then top one with half of the spinach and half of the cucumber slices; top the other one with half of the avocado slices. Form a sandwich. Repeat.
Notes
*You can use a tofu press if you have one. Or, wrap the tofu in paper towels, place in the sink, and carefully set a heavy object (like a pot) on top to press the moisture out.
**If you forget to soak the cashews overnight, boil them for 10 minutes to soften.
***You will have some tofu cream cheese left over. It lasts in the fridge for 1 to 1.5 weeks.