So yeah, PB&J’s are hard to beat.
They’re sweet, salty, fruity, nutty, filling and easy to whip up.
And potentially pretty healthy… depending on your ingredient preferences of course.
A few years ago I tried adding cream cheese to my PB&J repertoire and wowza that was a revolutionary experience to say the least.
But guess what? We can take that tangy sandwich situation to another level entirely.
While making it vegan.
Heck to the yes!
All you have to do is take two slices of your favorite whole grain bread (gluten-free if necessary!) then slather on creamy–or crunchy–salted pb, vegan cream cheese, and fruity raspberry or strawberry jam. Hit your sandwich up with a few dashes of ground cinnamon, then lay on juicy fresh strawberry slices. Fry your masterpiece in a little tropical unrefined coconut oil until toasty brown, hot and melty.
Strawberry cheesecake meet PB&J.
It’s pretty hard to go wrong there!
P.S. Almond butter or hazelnut butter could work in the place of peanut butter, but pb is superior in my not so humble opinion.
P.P.S. I use a thin layer of jam (less sugar heyyy) but you can use more if you like!