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Vegan Tomato Basil Grilled Cheese Sandwich

We found this cheesy goodness at


Cashew Cheese

1/2 cup of cashews – soak in water for 20 minutes if you don’t have a high powered blender

1 cup of hot water

2 tablespoons plus 1 teaspoon of tapioca starch

2 teaspoons of extra virgin olive oil

1 clove of garlic

1 teaspoon of salt

1 teaspoon of lemon juice

1/4 cup of nutritional yeast (optional)

4 slices of whole grain bread

4 thin slices of tomatoes

6 large basil leaves

1 tablespoon of extra virgin olive oil

Fresh ground pepper (optional)


Preheat the oven to 350°

Cashew Cheese

Put the ingredients in a blender and blend until it’s the consistency of cream. You shouldn’t be able to see pieces of the nuts

Pour the cream into a medium sauce pan and heat on medium for 4 to 5 minutes, stirring constantly. The mixture should be thick and stretchy, like melted cheese. Remove from heat and cool for ten minutes

Brush the olive oil on one side of each slice of bread and put the oiled side face down on a grill pan or a skillet. Spoon the cheese over one piece of bread, add two tomato slices and three basil leaves. Gring fresh cracked pepper on top if desired. Leave the slice that doesn’t have the cheese on it aside

Put the pan in the oven and bake for approximately 4 minutes or until the basil leaves begin to crisp up. Use an oven mitt to grab the handle of the pan and move to the stove top. Turn the heat on to medium-high and toast the bread until it’s golden brown. Put the piece of bread that was set aside on top and flip to brown

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