Plant Based Sandwiches with Cashew Cheese

• 1 ½ cup raw soaked cashews
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• ¼ cup plain non-dairy milk
• 2 tsp garlic powder
• ½ tsp sea salt
• Juice from ½ lemon
• 1 small handful of fresh herbs (I used basil, parsley and thyme)
  

• 2 red bell peppers
• 2 tbsp olive oil
  

• 4 slices fresh gluten free bread (or sub regular bread if not gluten free)
• Vegan deli slices (I used Plant Provisions, but you can use Tofurky, Field Roast, etc.)
• Fresh arugula
• Slice red onion
  

Serve with your favorite toppings like fresh greens, roasted veg or dairy free sauce of choice!

1. Start by preheating your oven to 400 degrees. Brush olive oil onto all sides of your red bell peppers. Place on a baking sheet and roast for 40 minutes, flipping halfway through.
2. While peppers are roasting, prepare your garlic herb cashew cheese. Place your soaked cashews, nutritional yeast, olive oil, non-dairy milk, garlic powder, sea salt, lemon juice and fresh herbs into a high speed blender or food processor.
3. Blend your cheese mixture until smooth and taste, adjust seasoning if needed. Place in an airtight container and store in the fridge until you are ready to prepare your sandwiches. Your cashew cheese will last up to a week in the fridge.
4. Once peppers are roasted, remove from the oven and wrap in aluminum foil to let them steam for 5-10 minutes.
5. When they are done steaming, unwrap aluminum foil and carefully remove the skin and seeds. Slice into thin strips.
6. Then, get out all of your sandwich ingredients and toppings. Assemble your sandwich by layering your toasted bread with cashew cheese spread, roasted bell peppers, deli slices, arugula and red onion.
7. Serve right away and enjoy!