Grape and whole grain sandwich with cashew cream
Ingredients
350 g cashew nuts
1 tbsp rice syrup
1 tsp grated lemon zest
200 g vegan sour cream
4–5 strawberries
3 kiwis
A few black grapes
A few blueberries
Approx. 100 g raspberries
Some pomegranates seeds
6 large slices of whole grain sandwich bread (vegan)
Directions
To make the cashew cream:
Soak the cashew nuts in water for approx. 4 hours. Drain off the water, rinse the cashew nuts and purée in the blender with the rice syrup, grated lemon zest and vegan sour cream until smooth. Chill.
To make the topping:
Wash the fruit and wipe dry. Make a wedge-shaped incision into the crown of the strawberries; peel the kiwis and cut into strips.
Cut the crusts off the bread and spread the cashew cream on each slice, approx. 1.5 cm thick. Place a few grapes lengthways in the middle of 3 slices of bread. Arrange the raspberries, strawberries, pomegranate seeds and strips of kiwi to the left and right of the line of grapes in such a way that a flower is revealed when the sandwich is later cut in cross section.
Top with the remaining slices of bread and press down. Skim off the cashew cream that oozes out at the sides and set aside for later.
Freeze the sandwiches for 1 hour. Quarter the sandwiches lengthways. Using a knife, clean the cut surface. Arrange the sandwich strips with the cut edge facing upwards on a plate and serve with the rest of the fruit.
It's your time to bloom!
Your Dole team