Vegan Pesto Caprese Sandwich

• Vegetarian

• Produce

  • 3 cups Basil, leaves
  • 2 cloves Garlic
  • 4 Roma tomatoes

• Condiments

  • 2 2/3 tbsp Lemon juice

• Baking & Spices

  • 3 1/3 tbsp Nutritional yeast
  • 1 tsp Sea salt
  • 2 1/3 tbsp Tapioca starch

• Oils & Vinegars

  • 2 1/3 tbsp Olive oil

• Nuts & Seeds

  • 3/8 cup Cashews, raw
  • 1/2 cup Pine nuts

• Bread & Baked Goods

  • 1 Ciabatta or focaccia roll

• Liquids

  • 1 cup Water, HOT

Found on zenanzaatar.com

Description

Ingredients

• 2 cups basil leaves
• ½ cup pine nuts (or walnuts)
• 2 cloves garlic
• 3 tbsp nutritional yeast
• 2 tbsp lemon juice
• 2 tbsp olive oil
• ½ tsp sea salt
• ¼ cup + 2 tbsp raw cashews (Soaked for at least 2 hours if you dont have a high speed blender)
• 2 tbsp + 1 tsp tapioca starch
• 1 cup hot water
• 2 tsp lemon juice
• 1 tsp olive oil
• ½ tsp sea salt
• 1 tsp nutritional yeast
• 4 roma tomatoes
• 1 cup basil leaves
• Ciabatta or focaccia roll, or bread of choice

Directions

• Prepare the vegan pesto first. Combine basil leaves, pine nuts, and garlic in the food processor and pulse until well incorporated. Add nutritional yeast, sea salt, and lemon juice and pulse until combined. Slowly add in olive oil a little at a time while the food processor is running to thin out the pesto. Once thoroughly combined, set pesto aside for later. You can place it in the refrigerator to thicken it a little more for easy spreading.
• Put all ingredients for vegan mozzarella in a high speed blender and blend until completely smooth, about 1 minute. Pour mixture onto a skillet over medium high heat and stir with a wooden spoon. After a few minutes, mixture will look like its curdling or separating, but just keep mixing. Soon the mixture will thicken into a stretchy, mozzarella-like consistency, after 3-5 minutes total. Set aside.
• Slice roma tomatoes. Divide bread into 4 sandwiches. Place a few basil leaves on each bottom slice. Top with a few dollops of mozzarella. You may need to stretch and cut the mozzarella into pieces for each sandwich. Top with tomato slices. Top with a few dollops of pesto. Repeat layers until you are satisfied with the sandwiches. Serve immediately. Enjoy!