The most delicious sandwich I have EVER made. Are you ready?
So many people will agree with me when I say that cheese is the hardest thing to give up or find a good replacement for when adopting a plant based diet. I’ve tried so many supermarket bought brands, and some have done the job nicely, but they’re still just not the same! But what if I told you you can make it yourself and it’ll be better than any dairy free cheese you’ve ever bought.
So when George Foreman and I teamed up to test out their new grill, I knew I wanted to make a toasted sandwich with all of the best fillings.
The ‘mozzarella’ is made out of cashew nuts which are soaked in boiling water and drained before use. With the addition of some nutritional yeast to give that slight tangy cheese kick, and the arrowroot powder which makes it stretchy like mozzarella, it couldn’t be easier to make.
I opted to pair the ‘cheese’ with dairy free pesto which I cheated and bought in the supermarkets, and I added some thin slices of smoked tofu throughout the add a bit more substance to it. But it would taste just as delicious without the tofu. I was just hungry!
So back to the grill. It’s small and compact meaning you don’t need a new kitchen cupboard to store it. It’s so easy to simply wipe clean, and heats up super quickly. You can lift it up and over the food, so you can easily fit a loaded sandwich between the grills.
I loved that there are no buttons to press and just one function. Simply plug the grill into the socket and wait until the light turns green and you’re ready to get grilling.
A sandwich isn’t a sandwich unless it’s messy to eat in my opinion, and I hope you agree. As there will be no elegance needed to inhale this absolutely delectable beauty.
takes approx. 1 hour 15 minutes (including time for soaking the cashews)
makes 1 sandwich
Ingredients
100g cashew nuts
120ml almond milk
1 teaspoon of nutritional yeast
1 tablespoon of arrowroot powder
1/2 teaspoon of salt
1 tablespoon of lemon juice
1 tablespoon of dairy free pesto
2 large tomatoes
Handful of rocket leaves
1/2 block of extra firm tofu (drained if necessary, and sliced)
1/2 red onion (sliced)
2 slices of bread
Method
- Soak the cashew nuts in boiling water for 1 hour before draining.
- Add drained cashews, lemon juice, almond milk, nutritional yeast, arrowroot powder and salt to a blender, and blend until smooth.
- Pour the mixture into a saucepan over a medium heat and stir continuously until it thickens. This should take a few minutes.
- Plug in the George Foreman.
- Add rocket to one slice of bread followed by the tofu slices, then pesto, tomatoes, red onions and finally the cashew mozzarella.
- Top with another slice of bread, and carefully lift the sandwich onto the hot George Foreman.
- Gently close the lid and leave to toast for 5 minutes. Turn grill off.
- Remove from the grill, slice in half and enjoy.
Enjoy! – share and tag your creations with me on Instagram @whatluceeats
