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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:
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.
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