If you keep up with national foodie trends, you will know that spreads are so in right now. Forbes listed butter alternatives as one of their top food trends of 2020, even going as far as highlighting watermelon seed butter! But here at Green Bean, things are kept simple, approachable and affordable.
Cue The Dairy Free Co., who have just launched their range of cashew nut spreads! Rich and creamy and in a variety of flavors, this cream cheese alternative is great as a dip as well as a one-two punch of deliciousness in loaded sandwiches. Try “Garden Party” with this sandwich recipe for an earthy, herbal flavor profile.
| Prep | Cook | Serves |
|---|---|---|
| 10 Minutes | N/A | 2 |
Ingredients
2 large portobello mushrooms
1 cup arugula
½ cup broccoli sprouts
2 vine-fresh tomatoes
4 tbsp of your preferred Dairy Free Co. spread
1 tbsp Worcestershire sauce (Bourbon Barrel is excellent and available through Green Bean)
1 tsp olive oil
Salt and pepper to taste
4 thick slices of bakery fresh bread (we used Amelia’s “City Loaf”)
Recipe Credit
Phoebe Male is a food and travel blogger based in Southwest Ohio. She moved to the US from England in 2015 and is on a mission to get the best out of the Midwest. Her love of food and travel is made clear through innovative and inviting still life photography, paired with a delightfully captivating style of writing. For more recipes and reviews, follow her on Instagram at @milkwithnosugar.
Instructions
- On a medium heat, heat the olive oil up until shimmering, adding your sliced portobello mushrooms and fry for 3-4 minutes.
- Add the Worcestershire sauce and fry for an additional 3-4 minutes until edges start to brown and crisp.
- Spread 1 tbsp of the Dairy Free Co. spread on one slice of bread then layer the tomatoes, broccoli sprouts, mushrooms, and arugula. Spread another tbsp of spread on the remaining slice and put spread side down.
- To help with mess and spills, wrap the sandwich up in wax paper and slice down the middle. Pretty and practical!
Recipe Credit
Phoebe Male is a food and travel blogger based in Southwest Ohio. She moved to the US from England in 2015 and is on a mission to get the best out of the Midwest. Her love of food and travel is made clear through innovative and inviting still life photography, paired with a delightfully captivating style of writing. For more recipes and reviews, follow her on Instagram at @milkwithnosugar.