2 grated carrots
3 Tbsp. vegan cream cheese, softened
2 Tbsp. vegan mayonnaise
1 tsp. fresh grated ginger
Salt and pepper, to taste
4 Tbsp. margarine
4 slices thin rye bread
1/4 cup thinly sliced cucumber
• In a food processor, combine the carrots, vegan cream cheese, vegan mayo, and ginger and process until smooth. Season with the salt and pepper. Refrigerate for 30 minutes.
• Lightly spread the margarine on one side of each piece of the bread. Top the “buttered” side with the carrot-ginger mixture and the cucumber slices. Season with salt and pepper as needed. Top with the remaining bread slices, “buttered” side down.
• Remove the crusts and cut the sandwiches in half diagonally and in half again.
Makes 4 to 6 servings
