Veggie Reuben Sandwiches (Vegan, Gluten Free

• Vegetarian

• Produce

  • 1 Basil, leaves
  • 1/4 tsp Garlic powder
  • 1 Spinach, leaves
  • 1 Tomato, slices

• Canned Goods

  • 10 oz Sauerkraut

• Condiments

  • 1 tbsp Dijon mustard
  • 2 tbsp Lemon juice
  • 2 tsp Tahini

• Baking & Spices

  • 1 tbsp Nutritional yeast

• Nuts & Seeds

  • 3/4 cup Cashews, raw unsalted

• Bread & Baked Goods

  • 8 slices Pumpernickel bread

• Liquids

  • 1/4 cup Water

Found on veggiechick.com

Description

Ingredients

• 3/4 cup raw, unsalted cashews
• 1 tablespoon nutritional yeast
• 1/4 teaspoon garlic powder
• 2 teaspoons tahini
• 1 tablespoon dijon mustard
• 2 tablespoons lemon juice
• 1/4 cup water
• 10 ounces sauerkraut, drained
• basil leaves
• spinach leaves
• tomato slices
• 8 slices pumpernickel bread, or gluten free bread if desired

Directions

• To make the cashew cheese- To a high powered blender or food processor, add the cashews, nutritional yeast, and garlic powder. Process until blended into a fine powder. Add the tahini, dijon mustard and water and blend until smooth.
• Place a skillet over medium heat and let heat for 5 minutes. Spread a little vegan butter on 2 pieces of pumpernickel bread.
• In the pan, add 1 piece of bread (butter side down), then spread 1-2 tablespoons of the cashew cheese on the bread.
• Add a few pieces of spinach, 1-2 tablespoons of sauerkraut, a slice of tomato and a couple leaves of basil. Top with remaining piece of bread (butter side up) and carefully flatten with a large spatula.
• Cover and heat for about 4 minutes, then flip and cook another 4 minutes, or until bread is crispy on each side and sandwich is warm. Cut in half and serve.