Garden Party Sandwiches
These tasty sandwiches are veggie forward and packed with delicious flavor from the caper dill “cream cheese.” These are great for a weekly meal prep or for your next tea or garden party!
Ingredients
Caper Dill Cream Cheese
- 1 cup raw whole cashews
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 2 tsp gluten free white miso paste
- 2 tbso unrefined virgin coconut oil
- 2 tbsp - 1/4 cup non dairy milk
- 2 tbsp capers
- 3 stalks of dill
- 1 garlic clove - pressed
Sandwiches
- 1 loaf gluten free bread
- 3 red bell peppers
- 6 oz baby spinach
- 1 large cucumber
Instructions
- Combine all of the cream cheese ingredients in a high speed blender and blend until smooth.
- Slice the red bell peppers and cucumber.
- Toast your gluten free bread.
- Create your sandwich - layer on the cream cheese and top with cucumbers, bell pepper slices, and spinach.
Notes
- Start by adding 2 tbsp of nondairy milk then add more as needed. The cream cheese will solidify more when placed in the fridge.
- When not consuming the cream cheese, place in an air tight container in the fridge.
- If you want to play into the afternoon tea/garden party theme - cut the crust off of the sandwiches and cut them in half to make rectangular, smaller sandwiches.