This simple recipe makes a very elegant and tasty sandwich. It is convenient for a Sunday brunch or a nice sack. This would also be very useful as an appetizer, or finger food if cut in quarters rather than halves.

Vegan Cream Cheese and Nut Spread

Yield: 7-8 sandwiches


for the sandwiches:

  • 14 slices vegan raisin bread
  • 2 pears
  • 1/2 cup alfalfa sprouts

for the spread:

  • 1 & 1/2 cups plain soy yogurt
  • 4 tablespoons cashew butter
  • 1 cups walnut pieces, finely chopped
  • splash lemon juice
  • pinch of salt
  • pinch sugar
  • dash Tabasco (optional)
  • 2 dashes nutmeg

Making raisin bread sandwiches


to make the spread:

  1. Take a fine sieve and lay it over a bowl.
  2. Put a cheesecloth in the sieve and pour the soy yogurt into the cheesecloth.
  3. Allow the excess liquid to drain from the soy yogurt for about 15 minutes.
  4. You will probably have about 1 cup of concentrated soy yogurt. Place this in a bowl.
  5. Add the cashew butter and mix well. I use a fork but a whisk also works well.
  6. Add the lemon juice, sugar, salt nutmeg and Tabasco. Taste and season accordingly.
  7. Add the walnuts and mix well. Allow the mixture to season for a few minutes.

Raisin Bread with a Vegan  Cream Cheese and Nut Spread, Pears and Sprouts

to make the sandwiches:

  1. Spread the spread on 1 slice of raisin bread.
  2. Peel the pear and thinly slice.
  3. Add a layer of sliced pears onto the spread.
  4. Top with some alfalfa sprouts, and the top slice of bread.
  5. Slice on the diagonal, and continue for each of the sandwiches.
  6. Place the sandwiches on a platter or individual plates.


You can also buy vegan cream cheese, which would be a quicker solution, although more costly.