Roasted Portobello Sandwich with Cashew Spread

What you will need:

  • Portobello Mushrooms
  • Bread or Bun (I chose Dave’s Killer Bread)
  • Veganaise
  • Yellow Mustard
  • Raw Soaked Cashews
  • Green Onions
  • Spring Mix
  • Corn On The Cob
  • Pink Salt and Pepper
  • Nutritional Yeast
  • Daiya Cheese (optional)

Get a pot of water boiling for the corn, and toss your portobellos on a baking sheet in the oven at 375 degrees, I seasoned mine with a pinch of pink salt and pepper.

I used my Nutrition Station (Omega Juicer), but you could use a blender or food processor. Chuck your cashews, some salt, green onion and nutritional yeast in there and process.

Toast your bread or bun, and chuck the corn in the pot, boil until golden yellow.

Coat your toast with veganaise and apply a generous layer of your cashew spread on one side. Layer up your sandwich with spring mix, your portobello, vegan cheese, mustard and any other toppings you dig.

Season your boiled corn with pink salt and pepper.




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