These satisfying vegan breakfast sandwiches are made with chickpea patties topped with Cholula cashew cheese and creamy avocado slices. The best part? With some advance prep, they come together in mere minutes, making them a delicious and convenient weekday breakfast option.
As usual with cashew cheese, you’ll likely end up with more than you need. I wouldn’t recommend scaling down the batch size, unless you’ve got a very small and powerful blending device. Extra Cholula cashew cheese can be stored in the fridge for a couple of days for additional sandwiches or frozen. It also makes a great spicy mayo alternative for other sandwiches and burgers.