Are you always in a rush in the mornings? These vegan breakfast sandwich ideas are a quick fix yet enjoyable. You can play around with the ingredients to make them even more nutritious. However, go easy on the tangy ingredients like lemon if you intend to share these sandwiches with your kids.

What’s more, you don’t need many cutlery items for these vegan breakfast sandwich ideas. Don’t you just hate it when unwashed dishes pile up!

Vegan Sandwiches with Avocado, Watermelon Radish, and Tomatoes

The Ingredients

• Bread slices
• 1 avocado
• 2 small watermelon radishes
• 1/4 bowl of cashew cream
• 2 tomatoes
• a handful of cilantro leaves
• pinch of salt
• pinch of pepper

Procedure

Spread the cashew cream on your bread slices. You can make cashew cream by blending raw cashew nuts. To make it easier on your blender, soak them overnight or at least 4 hours.

Chop the watermelon radishes, avocado, and tomato into thin uniform slices. Then arrange them neatly on the bread.

Season with salt and pepper.

Garnish with cilantro leaves.

Healthy Beet Hummus Avocado Rye Breakfast Sandwiches

For Beet Hummus

The Ingredients

• 1 medium-sized beetroot
• 1 bowl of cooked lentils
• 1 lemon
• 1 teaspoon smoked paprika
• 1 teaspoon of black pepper
• a pinch of salt
• 1 tablespoon of tahini
• 1 clove of garlic
• 1 tablespoon of olive oil

Procedure

Peel the beetroot and chop into small pieces.

Squeeze the juice out of the lemon and mix all the ingredients in a food processor.

If you can’t stand the taste of raw beets, you can pre-cook them before pureeing.

For the Base

The Ingredients

• Slices of rye bread
• 1 avocado
• A pinch of salt
• 1 teaspoon of black pepper

Procedure

Toast the rye bread.

Spread the beet hummus on both slices of bread.

Peel the avocado and slice it into thin pieces.

Arrange these avocado slices on top of the bread.

Add salt and pepper to taste.

Vegan Sandwiches with Beetroot Hummus, Cucumber, and Vegan Cheese

For the Vegan Cheese

The Ingredients

• 2 cups cashews
• 1 lemon
• ½ cup olive oil
• 1 tablespoon salt
• 2 garlic cloves
• ¼ cup nutritional yeast
• 1 tablespoon lemon zest
• 1 teaspoon smoked paprika

Procedure

Soak the cashews for at least 4 hours to soften.

Drain the liquid and blend them with the rest of the ingredients.

Pour the mixture into a pot and stir under medium heat until it thickens.

Let it cool down. You can portion and store the extra vegan cheese in the refrigerator

For the Base

Ingredients

• 2 pieces of rye bread
• ½ cup of beetroot hummus
• 1 cucumber
• pinch of salt
• 1 teaspoon of black pepper

Procedure

Toast the rye bread. Depending on your preference, you can either cut off the crusts or leave them.

Slice the cucumber into thin rounds.

Spread the beetroot hummus on the toasted rye bread.

Scoop the vegan cheese and spread it on top of the hummus.

Now place the cucumber pieces and season with a pinch of salt and black pepper.

In Conclusion

You don’t have to play by the book when it comes to vegan sandwiches. Feel free to substitute an ingredient in the recipe with what you like. Your days of missing breakfast are over. Try these easy vegan breakfast sandwich ideas today!

This raw vegan carrot cake is tender, moist and bursts of natural sweetness. It is a healthy dessert and rich in nutritious ingredients.

Follow this recipe religiously for the original taste. However, you can try different flavors, especially with the frosting and toppings. This raw vegan carrot cake is ideal for different occasions. You can prepare it for yourself or surprise your loved ones on their birthday, anniversary, bridal party, baby shower, or even graduations. It stays compact and it is best served chilled.

The Ingredients

For the Carrot Cake Base

• 4 cups of shredded carrots or juiced carrot pulp
• 1/2 cup of raisins
• 1-inch grated ginger
• 2 cups of dried mulberries
• 1 cup of pitted dates
• A pod of vanilla beans
• 1 tablespoon cinnamon

Procedure

Combine all the ingredients in a food processor and pulse them until they are well mixed. You can pass some of the mixture between your fingers to test how sticky they are. The stickier the ingredients, the better the raw vegan carrot cake will be!

Press this mixture in a round cake tin using your bare hands. This ensures an even spread.

Repeat this process using another cake tin to create two layers. You can also create one cake and slice but I find the slices uneven and messy. Similarly, I prefer, using a baking tin with a removable base to ease service once the cake is ready.

Put these cakes in a freezer and wait for them to set.

Meanwhile, prepare the vanilla icing.

For the Vanilla Icing

• 3 cups of cashew nuts
• 1 cup lemon juice
• 3 cups of coconut milk
• 1 cup of pitted dates
• A pod of vanilla beans
• 1 tablespoon cinnamon

Procedure

Soak the cashew nuts in water until they’re tender and easy to blend (around 4 hours).

Combine the cashews with the rest of the ingredients in a blender and blend until the mixture is smooth and frothy.

Remove the previously prepared carrot cake from the freezer and spread this icing on top of each cake. You can use a spoon to spread it evenly. Layer these two cakes and garnish with toppings of your choice.

The Nutritional Value

Non-vegans and vegetarians alike are guaranteed to fall in love with this raw vegan carrot cake. The cake is not just tasty; its ingredients are rich in a host of nutrients crucial to your wellbeing. For starters, carrots improve eyesight, prevent constipation, strengthen gums and teeth, flush out toxins, and protect body tissues from cancerous cells.

On the other hand, cashews not only lower the risk of diabetes and heart diseases, but they are also high in magnesium, which enhances muscle and bone development.

Another ingredient worth mention is coconut milk. Apart from keeping anemia and Alzheimer’s disease at bay, it also moisturizes the skin and keeps you looking younger.

In Conclusion

You can choose to enjoy this cake by itself or accompany it with a drink of your choice. The best part is it’s easy to prepare. That said, gather your ingredients and treat yourself to some raw vegan carrot cake today!

Raw Vegan Cheesecake is easy and convenient to make. Unlike the cooked version, this cheesecake will still taste the same a week later. Just like any other cheesecake recipe, you can play around with the topping ingredients. However, stick to the recipe ingredients for the crust.

Raw Vegan Cheesecake crust needs a binding agent. And since we don’t use non-vegan butter, dates come in handy. I also avoid using biscuits because they are not very healthy. Instead, I use a mixture of different nuts and seeds. Nuts are gluten-free and rich in monosaturated fats, protein, minerals, vitamins, and fiber.

You can use whichever nuts you have including almonds, walnuts, chestnuts, hazelnuts, Brazil nuts, cacao, pecans, peanuts, pine nuts, pistachios, as well as seeds such as sunflower and pumpkin seeds. Grind these into powder. If you prefer a coarse crust, don’t grind them too fine.

The Ingredients

For the Crust

• 1-cup walnuts
• 1/2 cup Almonds
• 1 cup pitted dates
• A pinch of salt

Optional:

• 1-tablespoon roasted pumpkin seeds
• 1-tablespoon matcha powder

For the Top Layer

• 2 cups cashew nuts – soak them overnight with cold water or at least 2 hours with warm water. Soaking makes them manageable for your blender.
• A few drops of vanilla extract
• 1/4 cup coconut oil. If you live in a cold environment, coconut oil tends to solidify. So you have to melt it first.
• The juice of 1 lemon (freshly squeezed)
• A few fresh mint leaves (or any herbs you prefer)
• 1/3 cup maple syrup
• ½ cup of coconut cream. If you don’t have the cream, refrigerate a can of full-fat coconut milk overnight and discard the water that separates from the cream in the morning. We want that creamy stuff to replace the creaminess of non-vegan cheese.
• 1-cup blueberries or whichever berries you have in season.

Procedure

To Make the Crust

In a food processor (or high-speed blender), grind the nuts to the texture you prefer. Add the dates and pulse until the mixture sticks between your finger, but it shouldn’t form a ball. Be careful not to over-mix.

Transfer this crumble into any round baking tin with a removable base (for easier transfer once your raw vegan cheesecake is set).

Using a glass, press this mixture gently and even it out. Set aside in the freezer for a firm crust.

To Make the Filling

Dain your cashew nuts and rinse them. Add them in a blender together with the other ingredients except the blueberries. Puree them until you have a smooth consistency. Divide this mixture into 2 and pour the first half over the crust layer. Put it back in the freezer to set.

In the meantime, add your blueberries to the second half and puree until well combined. Pour this mixture as the second layer and put your Raw Vegan Cheesecake back in the freezer again to set.

After 20 minutes or so, your Raw Vegan Cheesecake should be firm and ready to serve. To garnish, add the same berries and herbs you used on top.

Enjoy!

Conclusion

Raw Vegan Cheesecakes provide an excellent platform for vegans to consume raw seeds and nuts. They can be as nutritious as you make them. This is the only dish that allows you to enjoy dessert as you stick to your health and dieting goals. If you don’t believe me, try analyzing the nutritional value of this recipe. You will be Amazed!