Chef: Jeannie Hudkins
Makes: 2 - 3 servings
Prep time: 20 minutes
Cook time: 10 minutes (sauce) 5 minutes (broil)

 

 

 

 

INGREDIENTS

Sauce

  • ¼ c cashews
  • 1 ½ T lemon juice
  • 1 t rice vinegar
  • 1 T miso (or substitute Dijon mustard)
  • 1 t kelp flakes
  • ¼ c water

Sandwich Spread

  • 1 15-ounce can garbanzo beans, drained and rinsed
  • 1 celery stalk, chopped
  • 1 medium slice red onion, finely chopped
  • 10 basil leaves, chopped
  • 2 slices whole grain bread

Cheeze Sauce

  • ½ c nondairy milk
  • ¼ c nutritional yeast
  • ⅛ c ketchup (or tomato sauce)
  • 1 T cornstarch
  • ¼ t onion powder
  • ¼ t garlic powder
  • ⅛ t cumin
  • ½ t turmeric

DIRECTIONS

  1. To prepare the sauce, place cashews in blender and blend until finely ground. 
  2. Add lemon juice, vinegar, miso, kelp, and ¼ cup water to the blender and blend until well combined. Transfer sauce to a bowl. 
  3. To prepare the sandwich spread, place garbanzo beans in a blender and pulse until the beans are just broken up but still flaky. Do not over blend. 
  4. Transfer beans to the bowl containing the sauce. Add the celery, red onion, and basil, and stir to combine. 
  5. Toast two (or three)  pieces of whole grain bread.
  6. Spoon the sandwich spread over the toast. Set aside.
  7. To make the cheeze: Into a saucepan, place the nondairy milk, nutritional yeast, ketchup, cornstarch, onion powder, garlic powder, cumin, and turmeric. 
  8. Whisk over low heat until thickened. 
  9. Top each sandwich with cheeze sauce. 
  10. Place sandwiches under a broiler and bake until cheeze is slightly brown. (Keep a close eye on the sandwich while broiling!)
  11. Enjoy!

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