Vegan ZLT Sandwich

Vegan ZLT Sandwich

The beloved BLT is given a vegan-friendly update using ribbons of marinated zucchini and a super creamy mayo made from cashews which have been soaked overnight. A high-speed blender is essential to blend the nuts fully, so if you don’t have one, swap in store-bought vegan mayo instead. Grey zucchini is slightly sweet with tender skin flecked with soft green and grey tones.

Ingredients:

Vegan Mayo

1 1/2 cups (375 mL) raw cashews

1/2 cup (125 mL) water

4 tsp (20 mL) strained fresh lemon juice

1 tsp (5 mL) Dijon mustard

1/2 garlic clove, peeled

Salt and freshly ground pepper to taste

Marinated Zucchini

1 medium green or grey zucchini, about 12 oz (340 g), trimmed

Salt to taste

2 tbsp (30 mL) extra virgin olive oil

1 tbsp (15 mL) strained fresh lemon juice

1 tbsp (15 mL) finely sliced chives

1 tbsp (15 mL) finely chopped parsley

1/2 garlic clove, finely grated

Freshly ground pepper to taste

Sandwiches

8 slices sourdough boule

1 to 2 large heirloom tomatoes, thinly sliced

Salt and freshly ground pepper to taste

1 cup (250 mL) micro arugula or radish sprouts

Directions:

For the vegan mayo, place cashews in a 4-cup (1-L) Mason jar. Completely fill with cold water. Cover with lid. Refrigerate overnight.

Drain cashews and place in a high-speed blender. Add 1/2 cup (125 mL) fresh water, lemon juice, Dijon and garlic. 

Blend on medium speed to combine roughly, then increase to high speed and blend, scraping down sides halfway through, until mixture is silky and smooth, about 2 minutes. Season with salt and pepper. Blend on high speed until fully combined, about 30 seconds. 

Transfer to an airtight container. Cover and refrigerate up to 1 week.

For the marinated zucchini, thinly slice zucchini lengthwise into paper-thin ribbons on a mandoline. (Or shave off ribbons with a vegetable peeler). Transfer to a colander set over a bowl. Season with salt, gently tossing to ensure each slice is fully coated. Let stand until zucchini is lightly softened and some liquid has drained, 15 to 20 minutes. Rinse well under cold, running water.

In a medium bowl, whisk oil, lemon juice, chives, parsley and garlic. Lightly season with salt and pepper. Shake off excess liquid from zucchini, then pat dry with paper towel, firmly pressing to remove as much liquid as possible. Add to oil mixture, tossing to coat fully. Transfer to an airtight container. Refrigerate up to 1 day.

5. For the sandwiches, smear each slice of bread generously with vegan mayo. Divide marinated zucchini among four bread slices. Top with tomatoes. Season with salt and pepper. Top with microgreens. Top with remaining four slices of bread, mayo side down. Cut sandwiches in half and serve immediately.

 

Serves 4