Lemon Pesto Vegan Grilled Cheese

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.
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.
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.
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.
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.