Quietly Vegan

Steps


Soak the cashews for two hours


Preheat the oven to 350.  Cut the tomatoes in half, place on a baking sheet and drizzle with the oil. Sprinkle with 1 teaspoon salt and ground pepper to taste. Roast the tomatoes until they are completely wilted, around 90 minutes. Remove from the oven and let cool.


In a small saucepan, add the almond milk, 1/2 teaspoon coconut milk, and the agar agar powder.  Bring the mixture to a boil, reduce the heat to low, and whisk for 6 to 8 minutes. 


In a food processor, add the drained cashews, nutritional yeast, miso, cornstarch, remaining 1/2 teaspoon salt, vinegar, lemon juice, garlic, mustard, cayenne and turmeric and blend until smooth.  This may take a few minutes. Add the almond milk mixture and blend well.


Pour the "cheese" mixture into a small glass container, let cool on the counter for 20 minutes, then cover with plastic wrap and refrigerate until ready to assemble.


To make the sandwiches, spread both sides of each sandwich with cheese, 1/4 inch deep.  (The cheese will slice into soft, malleable slices.) Add two - three slices of roasted tomato to one side of cheese bread and top with another. Spread the top and bottom slices of bread with Earth Balance, and grill in a skillet or on a griddle pan. Allow the sandwiches to brown nicely and serve hot. 


Enjoy!!!

Ingredients


Makes 4 sandwiches


4-6 tomatoes

2-3 Tablespoons olive oil

1 1/2 teaspoons sea salt

black pepper to taste

1 cup plain, unsweetened Almond Milk (not vanilla!)

1/2 teaspoon coconut oil

2 teaspoons agar agar powder

1/2 cup raw cashews, soaked for 2 hours

2 Tablespoons nutritional yeast

2 Tablespoons white miso

1 teaspoon cornstarch

1 teaspoon apple cider vinegar

2 Tablespoons lemon juice

1 garlic clove

1/2 teaspoon Dijon mustard

scant 1/4 teaspoon cayenne

1/4 teaspoon turmeric

8 slices Sourdough, Country white, or Italian bread.

Earth Balance stick or spread or additional coconut oil

Grilled Cheddar "Cheese" & Roasted Tomato Sandwiches

This recipe was adapted for one published in VegNews March/April 2016 by Alicia Kennedy

Seriously, is there anything better than a crunchy, creamy, melty grilled cheddar cheese sandwich? The only possible improvement could be the addition of roasted tomatoes and a wee bit of spice! This sandwich is easy to make, but allow yourself time to roast the tomatoes and allow the "cheese" to firm.  This will become a favorite comfort food, especially when summer tomatoes are at their best!