Veggie Banh Mi (Vietnamese Sandwich)

Avocado Cream Sauce:

2 ripe avocados
2 TBS white wine vinegar
1 1/4 cup cashew cream (see recipe below)
Juice and zest of 1 lemon
salt and pepper to taste

Toss all ingredients into a food processor or blender. Blend together until thick and creamy. Add water if you feel you need a thinner sauce.

Cashew Cream: (soak overnight)
1 cup raw cashews rinsed very well under cold water
Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse. Place them in the blender with enough fresh cold water to just cover them. Blend on high for several minutes until very smooth.


Pickled Carrots:
1/4 cup rice or white wine vinegar
1/2 cup cold water
2 TBS agave nectar or honey
1/4 tsp sea salt
2 medium carrots
2 TBS fresh ginger root, peeled and shredded

Combine the vinegar, water, gave, and salt in a small glass bowl. Stir until the salt and sweetener dissolve. Add the shredded carrots and ginger and toss to combine. Let sit for one hour (or make them the night before).

To assemble the sandwiches:

2 demi baguettes split in half.
avocado cream sauce
1 cucumber cut into slices
1 red onion, finely sliced
1/4 cup cilantro leaves
A few spoonfuls of pickled carrots


Spread the sauce on the bread and layer the vegetables. Serve immediately.