Vegan Pesto Panini
Savor the irresistible flavors of a Vegan Pesto Panini, a delightful twist on the classic sandwich that's bursting with freshness and plant-based goodness. This recipe features homemade vegan pesto made from aromatic basil leaves, creamy cashews, nutritional yeast, and a splash of lemon juice, expertly blended to create a rich, dairy-free spread. Layered with melty vegan mozzarella, juicy tomato slices, buttery avocado, and vibrant baby spinach, all nestled between toasted ciabatta bread, this panini is a perfect balance of texture and taste. With just 30 minutes of prep and cook time, it's an ideal option for a quick yet satisfying lunch or dinner. Whether you’re a seasoned plant-based eater or simply looking to add more vegan recipes to your repertoire, this pesto panini will impress your taste buds while keeping your meals wholesome and hearty.
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Recipe Information
Ingredients
- 2 cups fresh basil leaves
- 0.5 cup raw cashews
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 garlic clove
- 0.25 cup extra virgin olive oil
- 3 tablespoons water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 slices ciabatta bread
- 1 cup vegan mozzarella cheese
- 1 large tomato
- 1 avocado
- 1 cup baby spinach leaves
Instructions
Start by preparing the pesto. In a food processor, combine basil leaves, cashews, nutritional yeast, lemon juice, and garlic. Pulse until the mixture is roughly chopped.
While the food processor is running, slowly add olive oil and water, blending until the pesto is smooth and creamy. Season with salt and black pepper to taste. Set aside.
Preheat a panini press or a large skillet over medium heat.
Slice the ciabatta bread in half horizontally if using rolls, or use already sliced bread. Spread a generous amount of pesto on each slice.
Layer vegan mozzarella cheese on two of the bread slices. Proceed with adding slices of tomato, avocado, and a handful of spinach leaves.
Top each with the other slice of bread, pesto side down.
Place the sandwiches on the preheated panini press and grill for about 5 minutes or until the bread is golden brown and the vegan cheese is melted. If using a skillet, press the sandwich down with a spatula and flip carefully to grill the other side.
Remove from heat, slice in half, and serve warm. Enjoy your homemade Vegan Pesto Panini!
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.9 g | 182% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2829 mg | 123% | |
| Total Carbohydrate | 109.2 g | 40% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 9.9 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1134 mg | 87% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2002 mg | 43% | |
*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.
