Vegan Smørrebrød | Danish Open Faced Sandwiches

vegan cream cheese

🥗Healthier: cashew cream

💰Cheaper: tofu

Tofu provides a protein-rich, lower-cost alternative.

rye bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread is healthier while white bread is more affordable.

Boil some water and pour it over the cashew nuts to soak for 30 to 45 minutes.

Scrub the beetroot under water, cut off the ends, wrap it in aluminum foil, and bake at 200 degrees Celsius for about 45 minutes.

Peel fresh horseradish and grate about 2 to 3 tablespoons using a microplane.

After soaking, drain and rinse the cashews, which should be plump and softer to the touch.

Transfer half a cup of cashews into a small food processor and add 1.5 tablespoons of vegan Greek yogurt, grated horseradish, half a tablespoon of lemon juice, and 1 teaspoon of olive oil.

Season with salt and black pepper, then blend until as smooth as possible, scraping down the sides as needed.

Transfer the blended mixture into a bowl and set aside.

Once the beetroot has cooled, unwrap the foil and slice it finely, preferably with a mandolin.

Drizzle the sliced beetroot with olive oil, lemon juice, and season with salt, then toss to coat.

Slice a conference pear thinly and set aside.

Top the rye bread with the horseradish and cashew cream, layer with beetroot, and then add pear slices, garnishing with more grated horseradish and micro greens.

For the mushroom ceviche, pull apart 150 grams of oyster mushrooms and soak them in lime juice for about two hours.

Chop half a cup of cherry tomatoes into small pieces and add to the mixing bowl with the mushrooms.

Spice Level:

Dietary

Allergens