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

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Prep time 15mins
Serves or Makes: 2


  • 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


  • 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

  • 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


  • 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.