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.)