Been slackin’ on my lunch game but this chick is back with today’s situation that’s simple & easy but far from average when it comes to health & taste!
I topped 1 slice Ezekiel sprouted bread with my homemade vegan cashew cream (ercipe here), which I spiced up to make my own vegan cream cheese spread, arugula, radish & dried herbs & served it with a side of my ginger carrot soup topped with minced onion & my homemade “everything” high-protein chickpea flour crackers (recipes on my feed!)
TO MAKE MY VEGAN CREAM CHEESE SPREAD:
Combine 1 tbsp. vegan cashew or almond cream (or other dairy free substitute yogurt/cream) with 1 tsp. nutritional yeast, 1/2 tsp. Dijon mustard, splash apple cider & lemon, black pepper & mix!
Spread it onto your fave crackers, toast, rice cakes or use it as a dip for veggies! You can also thin it out with more liquid or olive/avocado oil to create a hearty vinaigrette!