Italian Vegan Avocado Caprese Sandwich

Vegan avocado caprese sandwich
Vegan avocado caprese sandwich. Photo: Happy Healthy Life. 

This vegan avocado caprese sandwich combines dark and crusty pumpernickel bread with creamy avocado and homemade pumpkin seed cashew cheese for a must-try lunch favorite. And it wouldn’t be Italian without basil and an Italian herb marinade.


  • 2 large rolls or 4 slices of bread, toasted
  • 1 avocado, sliced + tossed in 1 Tbsp lemon juice
  • 1 cup raw cashews
  • 1/3 cup raw salted pepitas (I used sprouted, since they have a bit more flavor)
  • 1/8 tsp black pepper
    1/8-1/4 tsp pink salt
  • 2 Tbsp raw macadamia nut oil (or EVOO)
  • 1/3-1/2+ cups plain/unsweetened almond milk
  • 3-4 organic tomatoes, sliced into rounds or half-moons
  • 1/4 cup sliced onion
  • 1/2 tsp dried Italian Herb Blend
  • 1 Tbsp garlic extra virgin olive oil OR more raw macadamia nut oil pinch of salt and pepper
  • 1 lemon, juiced
  • 1 Tbsp basil or micro basil, chopped
  • 1/4 cup basil, chopped or 1/3 cup micro basil sprouts added oil or lemon juice to taste (drizzled over top) 

For preparation details, visit Happy Healthy Life

This recipe is courtesy of Foodista, the cooking encyclopedia that everyone can edit.

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Kathy Patalsky is the creator of the lifestyle blog She is the author of two cookbooks: 365 Vegan Smoothies and Healthy Happy Vegan Kitchen. Kathy’s recipes and photography work have been featured in Saveur, BuzzFeed, LATimes, CNN, VegNews, Channel 8 New Haven, Disney’s Babble, Ladies Home Journal, TheKitchn, and more. Kathy grew up in Santa Cruz, California. She currently lives and works in Los Angeles with her two kitty cats and husband.


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