Beet Tea Sandwiches with Dilly Tofu Cream Cheese

Recipe Source: 


Dilly Tofu Cream Cheese

  • Extra-firm tofu, pressed
  • Cashews
  • Fresh dill
  • Non-dairy milk
  • Lemon juice and zest
  • Salt
  • Pepper


  • mandolin slicer


Dilly Tofu Cream Cheese

  1. Using a food processor, combine the tofu, cashew, non-dairy milk, lemon juice, zest, salt, pepper, and pulse until smooth and creamy. Add in the dill and pulse until just mixed through.
  2. Add the dilly tofu cream cheese to a large bowl and refrigerate until time to assemble, setting aside 14 cup to make the beet spread.

The Sandwich

  1. Mash up the beets and mix in a few scoops of the dilly tofu cream cheese until the spread comes together (it can be on the chunkier side, you just want it to hold together).  Season with salt and pepper.
  2. Toast both slices of bread. Spread each side with the dilly tofu cream cheese. Layer the beet spread, the avocado slices, and slices of cucumber on one half of the sandwich.
  3. Top with the other slice of toasted bread. Using a large heart-shaped cookie cutter or a knife, cut out the sandwich into a heart shape. Save the scraps for snacking, and serve!


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