Spring Sandwiches with Sunflower Cream 'Cheese'

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Spring Sandwiches with Sunflower Cream 'Cheese'

Prep Time20

Total Time20

Servings: sandwiches

Calories: 350kcal

Author: Sarah Rotavera

Ingredients

For the Sunflower Cream 'Cheese'

1 cup roasted sunflower seeds
1/4 cup lemon juice
1/3 cup water
1/2 teaspoon salt omit if using salted sunflower seeds
1/2 teaspoon garlic powder

For the Sandwiches

watercress
pickled radishes/onion see notes
shredded carrot
shaved asparagus
mashed avocado
whole grain artisan bread

Instructions

In a high speed blender or NutriBullet, combine the sunflower seeds, lemon juice, water, salt & garlic powder. Blend until smooth, scraping down sides as needed. Add a tablespoon of water at a time to help thin, if needed. Careful not to add too much water. Taste test and more salt, garlic powder, or lemon juice, as desired. Scoop out into a bowl and set aside.
Spread a thick layer of sunflower cream 'cheese' on one side of bread. Top with carrot, asparagus and radishes. Spread the avocado on one side of the other piece of bread and top with watercress. Press the two pieces together, slice in half, serve and enjoy!

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.

For the pickled radishes/onion you'll need:

4 medium to large radishes, thinly sliced (or 1 small onion, thinly sliced)
1/4 cup red wine vinegar
1/4 cup water
1/2 teaspoons kosher salt
1 teaspoon granulated sugar

Combine red wine vinegar, water, salt and sugar in a small saucepan and bring to a boil. Allow to cook for 5 mins then remove from heat and set aside to cool. Place radishes (or onion) in a jar then pour liquid over top. Cover and refrigerate for at least 1 hour, or up to overnight.

Nutrition