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Vegan Caprese Sandwiches with Garlic Cashew Cheese

This favorite recipe of mine is from www.ohmyveggies.com
Servings: 4 sandwiches


  • 1 cup raw cashews soaked in water for 4-8 hours, then rinsed and drained
  • 2 medium garlic cloves
  • 2 tbsp lemon juice
  • 2 tbsp unflavored soy or almond milk
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp balsamic vinegar
  • 1 baguette cut into 4 sections or 4 ciabatta rolls
  • 1/2 cup clover or alfalfa sprouts
  • 2 medium tomatoes
  • 1 cup fresh basil leaves


For the garlic cashew cheese

  • Place cashews and garlic into blender or food processor. Blend to a paste, stopping to scrape down the sides of the bowl occasionally. This can take up to a few minutes, depending on what type of device you are using.
  • Add lemon juice, milk, olive oil, salt, and pepper. Blend again until everything is completely mixed and smooth.

To assemble the sandwiches:

  • Spread a layer of cheese on each side of baguette section or roll. Distribute a layer of sprouts over the cheese.
  • On the bottom half of each of your sandwiches, top the sprouts with tomato slices, and then drizzle your tomato slices with balsamic vinegar. Arrange the basil leaves over tomato slices, then place the top half of your baguette section over your tomato-basil layer and serve.


I'm allergic to garlic (I know, complete bummer!)  Anyway, I omit the garlic and still love this vegan cheese!
If you are using a larger blending device, like a Vitamix, you may want to consider doubling the batch size for the cheese, as you might not be able to keep enough of your mixture around the blades to get a thorough blending.  It can be stored in the refrigerator for up to a week, or you can freeze it.