Cucumber Sandwiches with Cashew Herb Cream Cheese

By Chef: Hannah Mendenhall
Posted: May 2, 2012


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Can you eat sandwiches on a raw food diet? Absolutely! Creamy cashew herb cheese pairs with crisp fresh cucumber slices on a dehydrated raw rye bread. These cool cucumber sandwich bites are both fresh and satisfying and are perfect for a Spring picnic. The bread recipe was inspired by Meredith Frantz’s rye bread in the very helpful, and free, ebook, Profoundly Raw.

Chef Hannah Mendenhall shares with us a bit of her dietary wisdom- “Raw food, in actuality, reigns, because it also makes you feel better. From cleansing, to rebuilding, to maintaining, a raw lifestyle basically…rules!”


Rye Bread

  • 3 c sunflower seeds (soaked overnight)
  • 3/4 c flax
  • 1/4 c water
  • 3 T caraway seeds
  • 2 t sea salt
  • 1/2 c lemon juice
  • 1/4 c olive oil

Herb Cream Cheese

  • approx. 1 1/2 c cashews (soaked overnight)
  • juice from 2 lemons
  • 1/4 t salt
  • 2-3 cloves garlic
  • handful each (or to taste) finely chopped parsley and basil


Rye Bread

1. In a coffee grinder, or high speed blender, grind caraway seeds as well as the flax seeds.

2. Process all bread ingredients in a food processor until well combined.

3. Spread dough onto two ParaFlexx sheets (parchment paper works, too) and dehydrate for about 12-16 hours on 105 degrees. What works best is to dehydrate overnight, and in the morning flip the bread and continue dehydrating without the ParaFlexx. When the bread reaches your preferred consistency, keep any extra in a sealed glass container (or BPA free plastic), so you can use it for later meals.

Herb Cream Cheese

1. To make the herb cream cheese, process cashews, lemon juice, and salt in a food processor until thoroughly combined.

2. Gently pulse in finely chopped garlic, parsley, and basil.

Spread the herb cheese onto a piece of bread, top with a cucumber, and enjoy!