Best Nutrient Dense Vegan Sandwich Spread Recipes to Try

Finding the perfect vegan sandwich spread can be a game-changer for anyone looking to enjoy delicious, wholesome meals without compromising on nutrition. Whether you’re a seasoned vegan, someone trying to reduce animal products, or just craving a flavorful sandwich upgrade, nutrient-dense spreads bring both taste and health benefits to the table.

Packed with plant-based proteins, healthy fats, and vibrant flavors, these spreads not only enhance your sandwiches but also deliver essential vitamins and minerals. In this post, we’ll explore some of the best nutrient-dense vegan sandwich spread recipes that are easy to prepare, versatile, and incredibly satisfying.

From creamy chickpea blends to hearty walnut pâtés, get ready to elevate your sandwich game with nutrient-rich, mouthwatering options!

Why You’ll Love This Recipe

These vegan sandwich spreads stand out because they combine nutrient density with rich, satisfying flavors. By incorporating ingredients like beans, nuts, seeds, and fresh herbs, these spreads provide plant-based protein, fiber, and healthy fats that keep you energized and full longer.

Each recipe is designed to be quick to make and adaptable to your taste preferences. Plus, they add a burst of flavor and texture to any sandwich, wrap, or even as a dip for veggies.

If you love recipes like our Low Sodium Hummus Recipe or the creative twists in the Julie Marie Eats Recipes, you’ll appreciate the variety and health benefits these spreads bring to your kitchen.

Ingredients

• Chickpea Avocado Spread
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 ripe avocado
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • Fresh cilantro or parsley (optional)
• Walnut and Sun-Dried Tomato Pâté
  • 1 cup walnuts, toasted
  • 1/4 cup sun-dried tomatoes (packed in oil, drained)
  • 2 tbsp nutritional yeast
  • 1 tbsp apple cider vinegar
  • 1 garlic clove
  • 2 tbsp olive oil
  • Salt and smoked paprika to taste
• Edamame and Basil Spread
  • 1 1/2 cups shelled edamame (cooked)
  • 1/4 cup fresh basil leaves
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
• Beetroot and White Bean Spread
  • 1 cup cooked white beans (cannellini or navy)
  • 1 small roasted beetroot, peeled and chopped
  • 1 tbsp tahini
  • 1 tbsp apple cider vinegar
  • 1 garlic clove
  • Salt and pepper to taste

Equipment

• Food processor or high-speed blender
• Measuring cups and spoons
• Mixing bowls
• Spatula
• Knife and cutting board
• Can opener (for chickpeas and beans)

Instructions

Chickpea Avocado Spread

1. Prepare the ingredients: Drain and rinse the chickpeas. Peel and pit the avocado.
2. Combine in the food processor: Add chickpeas, avocado, tahini, lemon juice, and garlic to the processor.
3. Blend until smooth: Pulse until creamy but still slightly chunky for texture.
4. Season: Add salt, pepper, and fresh herbs if using. Pulse again briefly.
5. Transfer and chill: Scoop the spread into a bowl and refrigerate for at least 30 minutes before serving.

Walnut and Sun-Dried Tomato Pâté

1. Toast the walnuts: In a dry pan over medium heat, toast walnuts for 5 minutes until fragrant.
2. Blend ingredients: In the food processor, combine walnuts, sun-dried tomatoes, nutritional yeast, vinegar, garlic, and olive oil.
3. Process: Blend until a coarse pâté forms. Scrape down sides as needed.
4. Season: Add salt and smoked paprika to taste, pulse once more.
5. Serve or store: Place in a container and refrigerate. Great for sandwiches or crackers.

Edamame and Basil Spread

1. Prepare edamame: Cook and shell the edamame if not pre-cooked.
2. Blend ingredients: Add edamame, basil, lemon juice, olive oil, and Dijon mustard to the food processor.
3. Process: Blend until smooth and creamy.
4. Season: Add salt and pepper, then pulse to combine.
5. Chill and serve: Refrigerate for at least 20 minutes to let flavors meld.

Beetroot and White Bean Spread

1. Prepare beetroot: Roast or boil the beetroot until tender, then peel and chop into chunks.
2. Combine ingredients: Place white beans, beetroot, tahini, vinegar, and garlic in the food processor.
3. Blend: Pulse until creamy but with some texture.
4. Season: Add salt and pepper, blend briefly to mix.
5. Store: Refrigerate in an airtight container. Use within 4 days for best freshness.

Tips & Variations

To boost protein content, add a tablespoon of hemp seeds or ground flaxseed to any spread.

Experiment with different herbs such as dill, mint, or chives for fresh flavor twists.

If you prefer a thinner consistency, add a splash of water or plant-based milk while blending.

Try swapping walnuts for almonds or pecans in the pâté for a different nutty profile.

For a smoky kick, add a pinch of chipotle powder or smoked paprika to the chickpea or bean spreads.

Nutrition Facts

Serving Suggestions

These spreads are incredibly versatile and can be enjoyed in various ways. Spread them thickly on whole grain or sourdough bread for a nutritious sandwich.

They also work wonderfully as a dip for fresh veggies, crackers, or pita chips.

Try layering the Chickpea Avocado Spread with sliced tomatoes and sprouts for a refreshing lunch, or pair the Walnut and Sun-Dried Tomato Pâté with roasted veggies and arugula for a gourmet sandwich experience.

For something different, use the Edamame and Basil Spread in wraps or as a base for vegan bruschetta.

Looking for more inspiration? Check out the Low Sodium Hummus Recipe for another great spread, or dive into the Julie Marie Eats Recipes for creative vegan ideas.

Conclusion

Creating nutrient-dense vegan sandwich spreads doesn’t have to be complicated or time-consuming. These recipes offer a perfect blend of flavors and essential nutrients, making your sandwiches not only delicious but also nourishing.

By using wholesome ingredients like beans, nuts, avocado, and fresh herbs, you’re fueling your body with plant-based goodness.

Whether you need a quick lunch, a healthy snack, or a party appetizer, these spreads will become your new kitchen staples. Feel free to experiment with different combinations and textures to suit your palate.

Don’t forget to explore other recipes such as the Marzipan Challah Recipe or the Magic Dough Recipe to complement your vegan meal adventures. Happy spreading!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Nutrient Dense Vegan Sandwich Spread”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy, protein-packed vegan spread perfect for sandwiches and wraps. Loaded with wholesome ingredients to boost your daily nutrient intake.”, “prepTime”: “PT10M”, “cookTime”: “PT0M”, “totalTime”: “PT10M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 cup cooked chickpeas”, “1/4 cup raw cashews (soaked for 2 hours)”, “2 tablespoons nutritional yeast”, “2 tablespoons tahini”, “1 tablespoon lemon juice”, “1 garlic clove, minced”, “1 teaspoon Dijon mustard”, “1/4 teaspoon smoked paprika”, “Salt to taste”, “Freshly ground black pepper to taste”, “2 tablespoons chopped fresh parsley”, “2 tablespoons water (optional, to adjust consistency)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Drain and rinse soaked cashews.”}, {“@type”: “HowToStep”, “text”: “Combine chickpeas, cashews, nutritional yeast, tahini, lemon juice, garlic, and mustard in a food processor.”}, {“@type”: “HowToStep”, “text”: “Blend until smooth, adding water gradually to reach desired consistency.”}, {“@type”: “HowToStep”, “text”: “Mix in smoked paprika, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Fold in chopped parsley.”}, {“@type”: “HowToStep”, “text”: “Taste and adjust seasoning as needed.”}, {“@type”: “HowToStep”, “text”: “Serve immediately or refrigerate for up to 5 days.”}], “nutrition”: {“calories”: “130 kcal”, “proteinContent”: “6 g”, “fatContent”: “7 g”, “carbohydrateContent”: “12 g”}}