Last week at the farmer's market, I went wild--really random-style
But, lo & behold, a cucumber & some watercress ended up in my bag, & seeing them in the fridge had me craving my grandma's cream cheese cucumber sandwiches. I revamped her specialty to suit my needs, & voila! I already had some soaked seeds & cashews on the counter, & threw this together without measuring, so this is an estimate, feel free to work it to your liking (I already loved it).
Creamy Vegan Cucumber Sandwich
Servings: 4+ depending how juicy you like your sandwich
1/4 c. soaked sunflower seeds
2 T. soaked cashews (about 8 nuts)
1 T. miso
2 peeled garlic cloves, or to taste
juice of half a small meyer lemon
1/4 c. water
2 slices bread of your choice
one large cucumber, sliced
one bunch watercress
Toss seeds, nuts, miso, garlic, & juice into high-speed blender.
Add water just to cover nuts/seeds (more can always be added to desired consistency).
Blend on high until creamy, about 60 seconds.
Slather onto bread, top with cucumber slices & watercress (I go wild with the watercress).
Slap it together & enjoy!
**I think it would make an awesome salad dressing as well, if it were made a little thinner with extra water or a splash of olive/sesame/flax oil.
Add water to desired consistency.
Slather onto bread of your choice
