SWEET POTATO SANDWICH WITH BEETROOT CASHEW CHEESE

Step 1

Beetroot cashew cheese: Soak 1 cup of cashews in warm water and ½ tsp salt for a minimum of 2 hours (preferably 4 or overnight). Drain and rinse cashews.

Step 2

Preheat oven to 375F / 190C.

Step 3

Blend all cheese ingredients except olive oil in a high-speed blender or food processor until completely smooth and creamy. Add olive oil and swirl it in with a spoon.

Step 4

Pour the cheese mixture in a small baking tin lined with parchment paper. I used a 5" x 5" / 12,5 cm x 12,5 cm tin.

Step 5

Bake the cheese for ~35 minutes until it's firm. You can also bake it ~25 min for a softer consistency or more than 35 min for an even firmer texture.

Step 6

Sweet potato sandwich: toast the sweet potato slices in a toaster as many times as needed on the highest mark. We have a basic toaster and it took me 6 rounds to get the slices perfectly toasted: crispy on the outside, soft on the inside.

Step 7

Assemble the sandwich by adding the cheese, spreading ½ tbsp tahini on top (to keep the peas in place and to add a lovely flavor), peas, leafy greens, tomatoes, avocado (lemon juice on top of the avocado slices), cheese, ½ tbsp tahini and peas.

Step 8

Enjoy this healthy colorful sandwich!