Roasted Sweet Potato and Cilantro Cashew Cream Sandwich

Ingredients

For the sandwich:

• 1 large sweet potato, scrubbed, peeled and sliced into rounds
• 1 tablespoon olive oil
• 2 handfuls baby spinach, washed and dried well
• 1 1/2 teaspoons toasted pumpkin seed oil
• Kosher salt and pepper
• 2 tablespoons cilantro cashew cream (recipe follows)
• 4 slices gluten-free and vegan bread

For the cilantro cashew sour cream:

• 1 cup raw cashews, soaked in water for 30 minutes, drained and rinsed
• 3/4 cup filtered water
• 1/4 cup chopped white onion
• 1 clove garlic, minced
• 1/2 cup roughly chopped fresh cilantro
• 1 tablespoon nutritional yeast
• Juice of 1 lime
• Kosher salt and freshly cracked pepper, to taste

Directions

1. Heat the oven to 400 degrees Fahrenheit, with a rack in the lower-middle of the oven. Brush a baking sheet lined with parchment paper with some of the olive oil and set aside.

2. Peel the sweet potato, then slice into rounds about 1/2″ thick. Lay them on the baking sheet in a single layer. Brush the tops with more olive oil and season with salt and freshly cracked pepper. Bake until the rounds are browned, tender and look toasted on the undersides, 20 to 25 minutes. Remove from the oven and let cool.

3. To make the cilantro cashew sour cream: Add all of the ingredients in a high powered blender or food processor and blend on high; stopping to scrape down the sides if necessary. Blend until the cashew cream is smooth and silky with no chunks. Taste and adjust seasonings to your liking.

4. Toss the baby spinach with the toasted pumpkin seed oil, salt and pepper, to taste. Then spread a thin layer of cashew cream on each slice of bread. Top each slice with half of the spinach and pile high with roasted sweet potato slices. Top with the other slice of bread and serve.