Vegan Creamy Romano Cheese Sandwich
Meet your new favorite plant-based lunch: the Vegan Creamy Romano Cheese Sandwich! This quick and satisfying recipe transforms soaked cashews into a velvety, dairy-free Romano-style cheese spread, perfectly seasoned with nutritional yeast, garlic, and onion powders for an irresistible cheesy flavor. Layer it on toasted sourdough bread with creamy avocado, juicy tomato slices, fresh basil, and crisp spinach for a sandwich that’s bursting with flavor and texture. Ready in just 20 minutes, this vegan sandwich is a delightfully wholesome and indulgent meal that’s perfect for lunch, dinner, or even a picnic. Pair with a crisp salad or a cup of soup for an elevated dining experience you’ll savor bite after bite! Keywords: vegan sandwich, creamy Romano cheese, plant-based lunch, quick vegan recipes, cashew cheese spread.
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Recipe Information
Ingredients
- 1 cup cashews
- 2 cups water
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon sea salt
- 1 tablespoon olive oil
- 6 leaves fresh basil leaves
- 4 slices sourdough bread
- 1 avocado
- 1 tomato
- 0.5 cup spinach leaves
Instructions
Start by soaking the cashews in 2 cups of water for about 2 hours to soften them. Drain and rinse the cashews afterward.
In a high-speed blender, combine the soaked cashews, 1/4 cup of fresh water, nutritional yeast, lemon juice, garlic powder, onion powder, and sea salt. Blend until the mixture becomes smooth and creamy.
Adjust seasoning to taste, and if the mixture is too thick, add a little more water to reach your desired consistency. This will serve as your creamy vegan Romano cheese spread.
Heat a tablespoon of olive oil in a non-stick skillet over medium heat.
While the pan is heating, thinly slice the tomato and avocado, and set them aside.
Spread a generous amount of the vegan creamy Romano cheese on two slices of sourdough bread.
Layer the avocado slices, tomato slices, fresh basil leaves, and spinach leaves on top of the cheese spread.
Top each sandwich with the remaining slices of sourdough bread.
Place the sandwiches on the skillet and grill for about 2-3 minutes on each side until the bread is golden brown and crispy.
Remove from heat, slice the sandwiches in half, and serve immediately.
Nutrition Facts
Calories |
1678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 3402 mg | 148% | |
| Total Carbohydrate | 172.2 g | 63% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 22.1 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2064 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
