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Rainbow Sandwich
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"Rainbow sandwich loaded with cashew cream, red cabbage sauerkraut, avocado, tomato, yellow capsicum, microgreens and kale"
-- @marinadwright


Recipe Intro From marinadwright

This recipe is featured in our Weekly Gluten Free Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

Details

Prep time 15mins
Serves or Makes: 2
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Recipe

ingredients

  • 4 slices gluten free bread, toasted
  • 2 tablespoons cashew cream, recipe below
  • 1/ 2 avocado, sliced
  • 1 tomato, sliced
  • 1/ 2 yellow bell pepper, sliced
  • 1/ 2 cup red cabbage sauerkraut
  • 1/ 2 cup kale, ribs removed and leaves torn
  • 1/ 2 cup microgreens

Method

  • Step 1

    Spread cashew cream on 2 slices of bread. Layer with avocado, tomato, yellow bell pepper, sauerkraut, kale, and microgreens.

For the Cashew Cream

ingredients

  • 1 cup cashews, soaked in water for 4-5 hours and rinsed
  • 1/ 2 cup water
  • 1 teaspoon lemon juice
  • 1 pinch salt
  • 1/ 2 clove garlic

To Make the Cashew Cream

Method

  • Step 1

    Place drained cashews and water in a high speed blender and blend until completely smooth, about 2 minutes. Drizzle a little bit of lemon juice, then add salt and garlic. Puree until smooth.