Loaded Vegan Cream Cheese Toasted Sandwich

Loaded Vegan Cream Cheese Toasted Sandwich

If you ever struggle to get your greens in, this one is for you! I’m not one to have boring sandwiches… they always have to be stuffed full of alllllll of the goodness. Vegan sandwiches are the complete opposite of boring!

This is a toasted sandwich that I love having cold - the bread is toasted to add some crunch to it rather than warmth.

Loaded Vegan Cream Cheese Toasted Sandwich with Cucumber, Kale and Avocado - Ally The Earthling


For the vegan cream cheese

2 cups (320g) overnight-soaked cashews (soaked in filtered water)

1/2 cup plus 2 tbsp (150ml) soya yoghurt

1/2 tsp garlic powder

4 tbsp nutritional yeast

1 tsp fine salt

1/4 tsp ground black pepper

1 tsp dried or fresh thyme

For the rest of the sandwich

1/4 large cucumber, very finely sliced length-ways (like spaghetti)

1 large leaf of cavolo nero (or lacinato kale), finely sliced

1/2 an avocado, sliced into sticks

2 slices brown bread

Optional: 2 tbsp chopped fresh coriander


1. Boil some water, and pour it into a saucepan with the sliced kale. Heat on medium for 5 minutes and then drain.

2. Toast the bread in a toaster, and then halve each slice width-ways. I found it was easier to assemble two sandwiches than it was to make one and then cut it in half.

3. Put all of the cream cheese ingredients, apart from the thyme, into a food processor. Blitz it for 5-10 minutes - you may have to stop to scrape down the sides every now and then.

4. Transfer the cream cheese mixture to a bowl, and then stir in the thyme.

5. Time to start assembling the sandwich! Take one piece of toast, add some cream cheese to it, followed by the sliced/spiralised cucumber, then some kale, then avocado, then a little more kale or cucumber. Take another slice of toast (the one that will be the top of this first sandwich), and spread some more cream cheese onto it. Carefully flip it over on top of your assembled greens to finish making the first sandwich. Now repeat all of that with the other two pieces of toast and remaining greens, and then enjoy straight away.

6. Put the rest of the cream cheese in a jar to store it in the fridge. It should keep for about a week.

Note: you might make quite a mess eating this sandwich. But trust me, it’s worth it.

I hope you love this green sandwich as much as I did! Let me know your thoughts over on Instagram and share your creations. Maybe you could experiment and make a different coloured sandwich?

Sending love and light,

Ally x

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