Vegan Creamy Romano Cheese Sandwich
Indulge in the ultimate comfort food with this Vegan Creamy Romano Cheese Sandwich—a plant-based twist on a classic favorite. This recipe features a rich, velvety cheese spread made from soaked cashews blended with nutritional yeast, tangy lemon juice, and aromatic seasonings, offering all the indulgence of traditional Romano cheese without the dairy. Layered with creamy avocado, juicy tomato slices, fresh spinach, and fragrant basil, this sandwich is nestled between slices of crispy, golden-grilled sourdough bread for the perfect balance of textures and flavors. Ready in just 20 minutes, this wholesome, satisfying meal is ideal for a quick lunch or dinner and will impress vegans and non-vegans alike. Try this nutrient-packed, dairy-free sandwich today and elevate your sandwich game with this vibrant, guilt-free treat!
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Ingredients
- 1 cup cashews
- 2 cups water
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon sea salt
- 1 tablespoon olive oil
- 6 leaves fresh basil leaves
- 4 slices sourdough bread
- 1 avocado
- 1 tomato
- 0.5 cup spinach leaves
Directions
Step 1
Start by soaking the cashews in 2 cups of water for about 2 hours to soften them. Drain and rinse the cashews afterward.
Step 2
In a high-speed blender, combine the soaked cashews, 1/4 cup of fresh water, nutritional yeast, lemon juice, garlic powder, onion powder, and sea salt. Blend until the mixture becomes smooth and creamy.
Step 3
Adjust seasoning to taste, and if the mixture is too thick, add a little more water to reach your desired consistency. This will serve as your creamy vegan Romano cheese spread.
Step 4
Heat a tablespoon of olive oil in a non-stick skillet over medium heat.
Step 5
While the pan is heating, thinly slice the tomato and avocado, and set them aside.
Step 6
Spread a generous amount of the vegan creamy Romano cheese on two slices of sourdough bread.
Step 7
Layer the avocado slices, tomato slices, fresh basil leaves, and spinach leaves on top of the cheese spread.
Step 8
Top each sandwich with the remaining slices of sourdough bread.
Step 9
Place the sandwiches on the skillet and grill for about 2-3 minutes on each side until the bread is golden brown and crispy.
Step 10
Remove from heat, slice the sandwiches in half, and serve immediately.
Nutrition Facts
| Serving size | (1164.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1678.5 |
| Total Fat 98.7g | 0% |
| Saturated Fat 17.3g | 0% |
| Polyunsaturated Fat 14.3g | |
| Cholesterol 20.2mg | 0% |
| Sodium 3402.1mg | 0% |
| Total Carbohydrate 172.2g | 0% |
| Dietary Fiber 20.9g | 0% |
| Total Sugars 22.1g | |
| Protein 48.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 228.7mg | 0% |
| Iron 14.7mg | 0% |
| Potassium 2064.4mg | 0% |
Source of Calories