Three Easy Homemade Vegan Sandwich Spreads

Have you ever made your own sandwich spread? If not, then I highly recommend it - it's delicious and so much simpler than you might think, and there are countless vegan options to get creative with.

When I make my homemade spreads, I start with picking out a base of beans and nuts, and then I add other vegan ingredients such as sun-dried tomatoes, garlic and different spices. Next up, I put all the ingredients in a blender and blend until I'm content with the texture.

The spread usually tastes best when fresh, so I try to make smaller batches that I can finish in one or two days.

A good piece of advice is to make the spread in the morning and use it for your breakfast sandwiches - then if there is anything left you can add it to your lunch or dinner. Because that is another great thing about spreads: they taste really good as pasta sauces or as condiments with salad and other dishes.

Here are the ingredients for three of my favourite spreads.

Sun-dried tomatoes in my heart

• Two tbsp precooked big white beans
• A half cup walnuts
• Ten slices of sun-dried tomatoes
• One tbsp olive oil or other oil by choice
• Two tbsp pumpkin seeds
• One garlic clove
• Fresh basil, herbal salt and pepper or other spices of your choice

Hummus dreams

• One cup precooked chickpeas
• A half cup walnuts
• One teaspoon tahini (sesame paste)
• One teaspoon cumin
• One teaspoon white wine vinegar
• Salt and pepper
• Fresh asparagus to use as topping

Avocado love

• One avocado
• Two tbsp freshly squeezed lemon juice
• Salt and pepper
• A pinch of black salt for a taste of egg (optional)

The last spread is the only one that doesn't contain nuts or beans and it's more like a simple version of guacamole, but with a twist if you add the black salt (which has an egg-like flavour).  

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All photos by author