Lemon Pesto Vegan Grilled Cheese

by

Experience the ultimate in vegan comfort food with our Lemon Pesto Vegan Grilled Cheese. This recipe takes the classic grilled cheese sandwich to a whole new level, combining creamy homemade cashew cheese with vibrant dill pesto and tangy preserved lemon. With each bite, you’ll delight in the harmonious blend of flavors that dance on your palate. Let’s dive into the recipe and discover how to create this irresistible culinary masterpiece.

Recipe:

  • Ingredients:
    • Cheese:
      • 1 cup raw cashews (soaked overnight or boiled)
      • 7 tbsp tapioca starch
      • 4 tbsp nutritional yeast
      • 1 tsp salt
      • 1 tbsp lemon juice
      • 2 cups hot water
    • Dill Pesto:
      • 1 bunch fresh dill (stems removed)
      • 4 garlic cloves
      • 1 tbsp nutritional yeast
      • Pinch of salt
      • Oil
    • Preserved Lemon:
      • ½ lemon, sliced thin
      • 2 tbsp sugar
      • Large pinch of salt
    • Additional Ingredients:
      • Arugula
      • 8 slices of bread
      • Vegan butter
  • Instructions:
    1. Prepare the Cashew Cheese:
      • Drain the soaked cashews and add them to a blender along with tapioca starch, nutritional yeast, salt, lemon juice, and hot water.
      • Blend until smooth and creamy. Transfer the mixture to a saucepan and cook over medium heat, stirring constantly until it thickens into a stretchy cheese-like consistency. Set aside.
    2. Make the Dill Pesto:
      • In a food processor, combine fresh dill, garlic cloves, nutritional yeast, and a pinch of salt.
      • Drizzle in oil while pulsing until a smooth pesto forms. Set aside.
    3. Prepare the Preserved Lemon:
      • In a small saucepan, combine thinly sliced lemon, sugar, and a large pinch of salt.
      • Cook over low heat, stirring occasionally, until the lemon slices are soft and translucent. Remove from heat and let cool.
    4. Assemble the Sandwiches:
      • Spread a generous amount of cashew cheese on one side of each slice of bread.
      • Top half of the slices with a dollop of dill pesto and a few slices of preserved lemon.
      • Add a handful of arugula on top of the pesto and lemon slices.
      • Place the remaining slices of bread on top to form sandwiches.
    5. Grill the Sandwiches:
      • Heat a non-stick skillet over medium heat and melt a little vegan butter.
      • Carefully place the assembled sandwiches in the skillet and cook until golden brown on each side, pressing gently with a spatula to flatten.
      • Once both sides are crispy and golden, remove from heat.
    6. Serve and Enjoy:
      • Cut the grilled sandwiches in half and serve hot, allowing the creamy cashew cheese, zesty dill pesto, and tangy preserved lemon to tantalize your taste buds with every bite.

Conclusion: Elevate your grilled cheese game with our Lemon Pesto Vegan Grilled Cheese recipe. Bursting with flavor and texture, this sandwich is a delightful symphony of creamy cashew cheese, aromatic dill pesto, and tangy preserved lemon. Whether you’re craving a comforting lunch or a satisfying dinner, this vegan masterpiece is sure to satisfy your cravings and leave you craving more. Try it today and embark on a culinary journey that celebrates the vibrant flavors of plant-based cuisine.