VEGAN MEDITERRANEAN SANDWICH

Scrumptious, filling, and packed with flavor! We got pesto, we got vegan mozzarella, we got basil and tomatoes, and it all tastes great! Ready? It's sandwich time!

HERE'S WHAT YOU'LL NEED:

PESTO

1 tbl olive oil

1/2 cup basil leaves (tightly packed)

1 - 2 small cloves of garlic

1/4 tsp nutritional yeast

1/4 cup pistachios (shelled)

salt and pepper to taste

“MOZZARELLA”

1/4 cup cashews (soaked then drained)

1/2 cup water

2 and 1/2 tbl tapioca flour

1 tbl nutritional yeast

a pinch of salt

4 slices of bread of your choice

fresh basil leaves (about 6-8)

fresh tomatoes (sliced)

salt and pepper to taste

balsamic vinegar to drizzle (optional)

TO MAKE THE PESTO:

In a food processor add the ingredients in this order: olive oil, basil leaves, garlic, nutritional yeast, pistachios, a pinch of salt and pepper. Process until combined. You may need to stop, scrape the sides down and process again. Salt and pepper to taste, then set aside.

TO MAKE THE MOZZARELLA:

Soak the cashew in warm water for about 15 minutes, then drain. Add all mozzarella ingredients to a Vitamix and blend on high for 1 -2 minutes. Pour this mixture into a small sauce pan and cook on a medium heat stirring constantly until thickened. If you leave this unattended, it will get really clumpy so make sure to keep a watchful eye.

ASSEMBLE THE SANDWICH:

Spoon out even scoops of mozzarella for each sandwich and spread on your bread. You can toast the bread and cheese at this point if desired. You will probably have some left over mozzarella, which you can use later, it tastes great in a Mexican style burrito!

Assemble on top of the mozzarella in this order: basil leaves, tomato, pesto, salt and pepper to taste. If desired you can drizzle some balsamic vinegar on it too! Close the sandwich, and you are ready to chow down on this sophisticated meal with a friend of your choosing :)