Open-Faced Tomato Sandwich
February 15, 2019
Soak cashews in tap water for at least 4 hours or up to overnight in a jar or bowl. No need to refrigerate but cover with plastic wrap. Then, drain and rinse the cashews.
Add the cashews and about 1 cup of filtered water to a blender and whiz for 3 minutes, until well blitzed. Add the remaining 2 cups to the blender. Whiz for 1 minute, until smooth. Store in the fridge and use within 4 days. Shake well before each use.
Add grapeseed oil and shallot to a saucepan over medium heat. Simmer until golden brown, then remove from pan and place on a plate covered with a paper towel. Sprinkle with sea salt and let cool.
Toast bread until golden brown. Slice tomato and sprinkle with sea salt. Top your bread with the vegan crème fraîche, sliced tomato, crispy shallots, fresh dill, and a sprinkle of sea salt and pepper.
Ingredients
Directions
Soak cashews in tap water for at least 4 hours or up to overnight in a jar or bowl. No need to refrigerate but cover with plastic wrap. Then, drain and rinse the cashews.
Add the cashews and about 1 cup of filtered water to a blender and whiz for 3 minutes, until well blitzed. Add the remaining 2 cups to the blender. Whiz for 1 minute, until smooth. Store in the fridge and use within 4 days. Shake well before each use.
Add grapeseed oil and shallot to a saucepan over medium heat. Simmer until golden brown, then remove from pan and place on a plate covered with a paper towel. Sprinkle with sea salt and let cool.
Toast bread until golden brown. Slice tomato and sprinkle with sea salt. Top your bread with the vegan crème fraîche, sliced tomato, crispy shallots, fresh dill, and a sprinkle of sea salt and pepper.
