Caprese Panini - Vegan
Servings: 4
Calories: 288kcal
Marry a crusty, chewy, herb-topped ciabatta roll with a tangy, smooth, vegan, mozzarella sauce, balanced out with a juicy sweet tomato and aromatic fresh basil; and you've got a culinary match made in vegan food heaven with this Vegan Caprese Panini!
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Equipment
- high-speed blender
- saucepan
- panini maker
Ingredients
Herb-Infused Oil
- 2 Tablespoons oil such as avocado or olive oil
- 1/2 teaspoon Italian herbs
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
Cashew Mozzarella
- 1/2 cup raw cashews
- hot water for soaking, drain after soaked
- 1 cup room temperature for blending
- 1 Tablespoon lemon juice bottled is fine
- 1 ½ Tablespoons nutritional yeast
- 1/2 teaspoon white miso paste
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 Tablespoons tapioca flour
The Panini Sandwich
- 3 Roma tomatoes
- 12 basil leaves
- 3 ciabatta rolls
Instructions
Herb-Infused Oil
- Mix the oil with the herbs, garlic and onion powders, sugar and salt, and set aside. It will be quite thick but will soften as it sits.
Cashew Mozzarella
- Cover raw cashews with very hot water and soak for 30 minutes. Drain the water from the cashews and discard the soaking water.
- Add the soaked cashews and drained cashews to a high-speed blender along with the fresh water, lemon juice, nutritional yeast, miso paste, garlic and onion powders, salt, and tapioca flour.
- Blend on high speed for 2-3 minutes or until creamy and smooth.
- Pour contents of the blender into a medium-sized saucepan.
- Heat on medium for about 5-6 minutes stirring constantly and scraping the bottom of the pan. The mixture will first develop lumps and then suddenly will be smooth, thick, and glossy. Set aside.
The Panini Sandwich
- Slice the tomatoes and set aside.
- Pluck the fresh basil leaves from the stems and set aside.
- Slice the panini rolls and set aside.
- Brush the infused oil onto the crusty outside of each piece of roll. Keep in mind this will need to cover all 8 halves.
- Spread a little cashew mozzarella on both sides of each bun.
- Add tomatoes and fresh basil to make and put the tops onto four sandwiches.
- Cooking one or two at a time, put on panini maker and gently press the top down. Don't latch.
- Cook for about 5 minutes or until outside is golden brown and the lines have cooked into the sandwich.
Nutrition
Calories: 288kcal | Carbohydrates: 33g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Sodium: 529mg | Potassium: 273mg | Fiber: 2g | Sugar: 3g | Vitamin A: 451IU | Vitamin C: 8mg | Calcium: 15mg | Iron: 2mg