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Triple-Decker Caprese GrilledCheeze Panini VEGAN + SOY FREE
FettleVegan.com
INGREDIENTS:
For Cheeze:
1 cup cashews, soaked
1 tablespoon lemon juice
1 clove garlic
1/4 teaspoon salt
1/4 teaspoon pepper
2-4 tablespoons water
Everything Else:
1 medium sized tomato, sliced OR 12ish
cherry tomatoes, halved
1/4 cup fresh basil, roughly chopped
sprinkle of freshly ground black pepper
3 slices of bread (GF is that's your jam)
DIRECTIONS:
To make the cheeze, combine cashews,
lemon juice, garlic, salt, pepper, and
water in a food processor and mix until
smooth. Scoop out, set aside.
Cut your tomatoes and basil, and set
aside. Warm up your panini press (or just a greased pan on the stove). Assemble sandwich
beginning with a slice of bread, a generous layer of your homemade cheeze, tomato slices,
basil, and a sprinkle of pepper. Top with the next slice of bread, and repeat. Spread the final
slice of bread with another thin layer of cheeze before topping the sandwich. Place in panini
press until golden lines form and cheeze is melty, or grill until golden and crispy on both sides.
If you prefer a crunchier sandwich (Alex does), consider toasting your middle slice before
adding it to the sandwich. Enjoy immediately with a frosty bev. (Leftover cheezy spread can be
stored in the fridge up to a week.)