Dairy-Free Pesto Sandwich
Elevate your lunch game with this mouthwatering Dairy-Free Pesto Sandwich, perfect for vegans or anyone seeking a fresh, plant-based option. Made with a creamy, nutty pesto crafted from raw cashews, fresh basil, nutritional yeast, and a hint of lemon, this sandwich packs bold flavor without relying on dairy. Layered between toasted whole grain bread are vibrant slices of tomato, cucumber, avocado, and crisp mixed greens for a satisfying texture and nutritious boost. Quick to prepare in just 25 minutes, this sandwich makes an ideal weekday lunch or light dinner that's both delicious and wholesome. Whether you're looking for vegan sandwiches, dairy-free recipes, or healthy lunchtime inspiration, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 2 cups Fresh basil leaves
- 0.5 cup Raw cashews
- 2 units Garlic cloves
- 2 tablespoons Lemon juice
- 3 tablespoons Nutritional yeast
- 0.5 cup Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 4 units Whole grain bread slices
- 1 unit Tomato
- 0.5 unit Cucumber
- 1 unit Avocado
- 1 cup Mixed greens
Instructions
Start by making the dairy-free pesto. In a food processor, combine the fresh basil leaves, raw cashews, garlic cloves, lemon juice, nutritional yeast, salt, and pepper. Pulse several times until the ingredients are reasonably combined.
With the food processor running, slowly stream in the olive oil through the top opening. Continue processing until the mixture is smooth and creamy. Taste and adjust seasoning if necessary.
Slice the tomato and cucumber into thin rounds. Cut the avocado in half, remove the pit, and slice the flesh into strips.
Toast the whole grain bread slices to your desired level of crispness.
Spread a generous layer of the dairy-free pesto on each slice of toasted bread.
On two of the bread slices, layer the mixed greens, tomato slices, cucumber slices, and avocado slices evenly.
Top each sandwich with the remaining bread slices, pesto side down.
Use a sharp knife to cut the sandwiches in half, place them on a plate, and serve immediately.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.5 g | 210% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2928 mg | 127% | |
| Total Carbohydrate | 108.1 g | 39% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 24.0 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2387 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
