Makes 4 sandwiches & 1 ¼ cups nutty cream cheese


2 tablespoons thawed apple juice concentrate

2 tablespoons grated daikon radish

1 tablespoon minced shallot, divided

1 teaspoon apple cider vinegar or sherry vinegar

1 teaspoon Dijon mustard

Salt and pepper, to taste

1 medium-size Granny Smith apple,  not peeled, cored and chopped

8 ounces non-dairy cream  cheese, softened

2⁄3 cup toasted pecan pieces

8 pumpernickel bread slices

8 radicchio leaves

1 cup fresh baby arugula


Combine the apple juice concentrate, grated daikon, 2 teaspoons of the minced shallot, vinegar, mustard, salt, and pepper in a medium-sized bowl. Add the chopped apple and stir well. Set aside at room temperature for 30 minutes to let the flavors meld.


In a medium-size bowl, combine the cream cheese, pecans, a pinch of salt and pepper, and the remaining 1 teaspoon minced shallot, using a couple of spoons to thoroughly incorporate the pecans into the softened cream cheese without crushing them.


Spread 2 tablespoons of nutty cream cheese on each slice of bread. Top with 2 radicchio leaves, ¼ cup arugula, ¼ cup apple salad, and the remaining slice of bread.


Hi, my name is Jason and I am a vegan with a keen interest in plant-based diet and nutrition. This site was set up to help me explore the research, facts, and myths about veganism. Please feel free to contact me if you have any comments, questions or suggestions.

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