Step 1
Drain the cashews and rinse under cold water. Place all the ingredients for the spread in a high speed blender– along with 1/3 cup of water and whirl away until completely smooth and creamy, adding more water, 1 tablespoon at a time, until desired consistency–it should be smooth and spreadable. Taste test and adjust flavors as necessary.

Step 2
Toast your bread in a toaster oven, out door grill, or under the broiler until golden brown and crisp.

Step 3
Fry your bacon in a large cast iron skillet or frying pan until fully cooked and crispy. Drain on paper towel lined plates. Pour out half of the bacon fat (save for another use) and return the pan to medium-high heat. Add the sliced kohlrabi in a single layer and cook in the bacon fat until crisp tender and lightly browned on both sides, about 1-2 minutes per side. Remove from the pan and drain on paper towel lined plates.

Step 4
To assemble the sandwiches spread a tablespoon or two over each slice of bread. Layer with the bacon, kohlrabi and lettuce. Sprinkle with a pinch of salt and pepper and enjoy.

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Save extra cashew-herb sauce in an airtight container in the fridge for 5 days

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.