Caprese Panini - Vegan
Calories: 288 kcal
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!
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
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. Calories: 288 kcal | Carbohydrates: 33 g | Protein: 9 g | Fat: 15 g | Saturated Fat: 2 g | Sodium: 529 mg | Potassium: 273 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 451 IU | Vitamin C: 8 mg | Calcium: 15 mg | Iron: 2 mg