PESTO CAPRESE SANDWICH

This recipe is probably my proudest veganized creation. I would even go so far as to say that this can one-up any classic caprese. It was born one day, when I was craving one of my favorites: grilled cheese with tomato. But I hadn’t yet came up with a suitable substitute for the cheese. So, like I do most times when cravings strike, I hit the kitchen.

I’d made some “mozzarella” before using cashews but didn’t love it and honestly, was too lazy to soak the cashews. I’d seen some recipes that used potatoes, but again, was too lazy to boil the taters. That’s when I remembered tofu. I’d made ranch and other creamy dips and sauces with it before. I figured if I added enough acidity to mimic the tanginess of cheese and some starch to make it it gooey, it could work!

And it did work! Fantastically! The cheese was stretchy and full of umami flavor from the miso. And it took only five minutes to whip up! I was stoked. I turned to the fridge to grab some tomatoes when I noticed I had leftover pesto too…”oh man,” I thought, “this is gonna be good”.

Ingredients

• For the Cheese:
• ¾ cup of tofu
• ½ cup of soy milk (unsweetened, original)
• 2 tablespoons of nutritional yeast
• Juice of 1 small lemon or ½ large lemon
• 2 teaspoons of apple cider vinegar
• 1 teaspoon of miso
• ½ teaspoon of garlic powder
• ½ teaspoon of salt
• ½ teaspoon of onion powder
• ¼ teaspoon of pepper
• 1 ½ tablespoons of tapioca starch
• For the sandwich:
• 4 tablespoons of pesto
• 4 tablespoons of cheese
• 1 tomato, sliced
• 4 slices of bread

Instructions

1. To make the cheese:
2. Add all the ingredients except tapioca starch to a blender or nutri ninja. Blend until completely smooth. At this point, you can taste test and adjust as you like. For acid add lemon juice, for salt add miso or salt, for cheesiness add nutritional yeast.
3. ......................................

for full instruction please see : summerandspice.com

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