Although there are some store-bought dairy-free cheese brands that I do enjoy, I almost always enjoy making my own more. This recipe is by far my favorite way to enjoy a vegan cheese sandwich, so I hope you like it as much as I do!
Most well-stocked grocery stores and health food stores carry raw cashew butter, which is creamy and rich but has a much more subtle flavor than other nut butters. If this is not available (or, if like me, you just enjoy making things from scratch), you can make your own really easily with this homemade cashew butter recipe.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- 8 pieces of dairy-free whole grain bread, or 4 dairy-free whole grain sub buns
- Olive oil, for brushing
- 3/4 cup dairy-free plain unsweetened almond milk or soymilk
- 1/3 cup nutritional yeast
- 1 1/2 T. corn starch dissolved in 2 T. cold water
- 1 1/2 t. lemon juice
- 1 t. stoneground mustard
- 1/2 t. garlic powder
- 1/4 t. tumeric (optional)
- 1/3 cup raw cashew butter (or unsalted & unsweetened natural cashew butter)
- 1/2 t. salt, plus more to taste
- 2 slicer tomatoes, sliced
- Sprouts, such as alfalfa, broccoli or clover
- 1/2 red onion, sliced into rings
- 4 long sandwich pickles (optional)
1.Lightly brush the bread or sub buns with olive oil and toast, either in a toaster or toaster oven or in a heavy bottomed skillet over medium-high heat. Set aside.
2. Prepare the dairy-free cheese. In a blender combine all of the remaining ingredients and process until smooth. Transfer the mixture to a small saucepan over medium heat. Bring to a low boil, reduce the heat to medium and cook, stirring constantly, until mixture is very thick. Add salt and pepper to taste.
3. Spread the cheese sauce on 4 pieces of the dairy-free toast. Add the tomatoes, red onion and sprouts, lightly salting the vegetables if desired. (If using pickles, this is not necessary.) Enjoy immediately or place in a 450 F oven for 5-10 minutes to heat the entire sandwich before enjoying.