Cashew Ricotta Cabbage Sandwich
This ultimate Cashew Ricotta Cabbage Sandwich is loaded with fresh veggies and homemade vegan cashew ricotta. Definitely our favorite sandwich right now.
Servings: 2
Calories: 286kcal
Ingredients
For the cashew ricotta
- 1/2 cup raw unsalted cashew nuts soaked and drained
- 1/2 tbsp apple cider vinegar
- 1/2 lime or lemon juice only (use less if using lemon, ½ lime = 1 tbsp)
- 1/4 cup water
- 1/2 cup fresh parsley chopped
- 1 tbsp nutritional yeast or parmesan cheese or to taste
- sea salt to taste
- black pepper to taste
For the sandwich
- 4-8 slices bread of your choice (GF if needed) depending on the size of your bread
- 1 cup bell pepper (capsicum, any color) diced
- 1 cup Chinese cabbage shredded
- 1 cup red cabbage shredded
- sea salt to taste
- black pepper to taste
Instructions
- Soak cashew nuts for at least 1 hour. Overnight is best. The longer they soak, the creamier the ricotta will be. Drain soaked cashews and combine with other cashew ricotta ingredients in a small blender and process until smooth, creamy texture. Add more water if needed. Set aside.
- Heat cooking oil in a pan/skillet over medium-low heat. Stir in bell pepper and cook for 2 minutes.
- Then add Chinese and red cabbage and mix well. Cook for 2-3 minutes or until cabbage starts to release its water. (Make sure that cabbage is not overcooked and maintains its crunchy texture).
- Add cashew ricotta cheese to the cabbage mix and stir well to combine. Add oregano, salt, and pepper to taste, mix well and cook for another 2 minutes.
- Spoon the mixture on a slice of bread. Cover it with another slice of bread.
- Optional: grill using a sandwich/panini maker or under the oven grill. Or you can also toast the bread first and stuff with the filling since the filling is already cooked.