Ingredients
2 cups fresh basil leaves
1/2 cup raw cashews
2 cloves garlic
1/4 cup nutritional yeast
1/2 cup olive oil (divided)
Juice of 1 lemon
Salt and pepper to taste
8 oz (225 g) mushrooms (cremini or portobello), sliced
1 avocado, sliced
1 tomato, sliced
1 small red onion, thinly sliced
4 slices whole-grain bread
Handful fresh spinach leaves
Instructions
- Prepare the pesto: In a food processor, combine basil, cashews, garlic, nutritional yeast, and lemon juice. Pulse until finely chopped. Gradually add 1/4 cup olive oil until smooth. Season with salt and pepper.
- Sauté the mushrooms: Heat 1 tbsp olive oil in a skillet over medium heat. Add sliced mushrooms and cook 5–7 minutes until tender and golden. Season with salt and pepper.
- Toast the bread: Lightly toast the whole-grain bread until golden and crisp.
- Prepare the veggies: Slice avocado, tomato, and red onion.
- Assemble: Spread pesto on each toasted slice. On two slices, layer mushrooms, avocado, tomato, onion, and spinach. Top with remaining slices, pesto-side down.
- Serve: Cut sandwiches in half and enjoy immediately.
Notes
- Add protein with tofu, tempeh, or chickpeas for a heartier meal.
- Use gluten-free bread for a gluten-free version.
- For nut-free pesto, replace cashews with sunflower or hemp seeds.
- Add jalapeños or hot sauce for a spicy kick.
- Best enjoyed fresh, but can be stored wrapped in the fridge for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Stovetop, Assembly
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 4g
- Sodium: 380mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
