Vegan Panini
To make the cashew mozarella:
- Cook25 min
- Total25 min
- Serves2
- LevelEasy
Ingredients
- 2 panini or ciabatta rolls
- 2 large tomatoes
- 2 handfuls fresh basil
- 75 g 1/2 cup For the mozarella:
- 2 cups cashews, soaked in water for a couple of hours or overnight
- 3 heaped tbsp water
- 2 tsp arrowroot powder
- 1 tsp garlic powder
- to taste onion powder
- 3 tbsp salt and pepper
- (optional but recommended) nutritional yeast
Method
- To make the cashew mozarella:
- Add the soaked cashews to a blender with the rest of the ingredients and blend until smooth.
- Transfer to a saucepan and stir on a medium heat for a couple of minutes until the mixture starts to bubble and turn stretchy.
- Remove from the heat.
- To make the paninis:
- Cut the panini rolls lengthways and spread some cashew mozarella on both sides.
- Cut the tomato into thin slices and assemble onto one side of the panini and top with a few fresh basil leaves.
- Sandwich the two halves together and either cook in a panini press/grill or place on a dry frying pan on a medium heat and press down, using a spatula, for about 2 minutes on each side.
- Cut the panini's in half and serve!
