Laura's Vegan Table

cashew cream cheese

  • 1 1/2 cups raw cashews, soaked in hot water 20 minutes, then drained
  • 1/2 cup water
  • juice of one lemon
  • 1/2 teaspoon salt

for the veggie topping

  • 1 small cucumber, thinly sliced and then cut into smaller pieces
  • 1 cup cherry tomatoes, sliced or chopped
  • small bunch of basil or parsley (or a mix of both), chopped
  • olive oil (about 2 tablespoons)
  • white balsamic vinegar (about 2 tablespoons)
  • salt + pepper to taste
  • toasted pine nuts (optional)

bread of choice, toasted

A refreshing, satisfying weekday lunch idea! This open faced sandwich has a great mix of crunchy, vibrant, hydrating vegetables with the creamy cashew cream cheese. Enjoy on your favorite gluten free or seeded bread!


To make the cream cheese, add all of the cashew cream cheese ingredients to a food processor. Process until smooth, scraping down the sides of the bowl as needed. Place into the refrigerator until ready to use.

Add the cucumber, tomatoes, basil or parsley, olive oil and vinegar to a bowl and mix together. Add salt and pepper to taste. Spread some of the cashew cream cheese onto your toasted bread slice(s). Add the cucumber mixture, then top with toasted pine nuts. Store any remaining  cream cheese in the refrigerator for a few days; or freeze.

Makes 2 tartines.