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Veggie Sandwich Spread on a Sandwich

Veggie Sandwich Spread

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 25 Minutes
  • Yield: 3-4 sandwiches 1x
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


Rich, creamy, and flavorful, this fun, oil-free Veggie Sandwich Spread will instantly up your lunchtime sandwich game!



Skillet Ingredients:

  • 1 medium zucchini, unpeeled, grated *
  • 1 medium carrot, grated *
  • ¼ cup low-sodium vegetable broth *
  • ¼ cup water
  • 1 Tablespoon dried minced onions

Sauce Ingredients:

  • ¼ cup (raw) cashews
  • ¼ cup low-sodium vegetable broth *
  • 1 teaspoon reduced-sodium tamari *
  • 2 to 3 teaspoon Dijon mustard *
  • 1 Tablespoon nutritional yeast
  • 1 Tablespoon + 1 teaspoon distilled white vinegar
  • ½ teaspoon pure maple syrup
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1/8 teaspoon sea salt (+/-) *

Other Ingredients:

  • 1/3 cup pecan halves, chopped (+/-)

Serving ideas:

  • Shredded lettuce
  • Sliced tomatoes
  • Toasted bread (or wrap)


  1. Place the cashews into a small boil, cover with boiling water, set aside for 10 minutes. Then drain off and discard the water and place the cashews into a high-speed blender in Step 3.
  2. Grate the zucchini and carrot using a food processor or box grater, then place the grated zucchini and carrot into an enamel/ceramic lined skillet along with the other remaining Skillet Ingredients. Sauté on medium heat until all the liquid has evaporated, and the carrots and zucchini are tender.  Remove from the stove and allow to cool.
  3. Make the sauce by placing the cashews and all the remaining Sauce Ingredients into a high-speed blender. Blend on high until smooth and emulsified.  Take time to scrape down the sides of the blender occasionally.
  4. Place the sautéed zucchini and carrots into a bowl, pour the sauce over the mixture, gently toss. Taste test for flavor.  Add more seasoning, if needed.  Stir in the chopped pecans.  Served immediately at room temperature (slightly warm or refrigerated) on toasted bread with lettuce and sliced tomatoes.  Refrigerate any leftovers.


*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving: 3 to 4 sandwiches

*Nutrition Information WITHOUT pecans: Serving Size = 1 sandwich (without bread): 29 Calories, 0.9g Total Fat, 0mg Cholesterol, 3.5g Total Carbohydrates, 0.8g Dietary Fiber, 1.1g Protein.