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Vegan Ploughman's sandwich recipe
Special thanks to Addis for sponsoring this recipe! My blog is an expensive vegan beast to run and every little support helps to keep it going. Addis are a great British company and I love their food storage containers. Their clip&go roll &wrap containers actually inspired me to make this recipe!
For more delicious vegan recipe ideas, also check out my other videos on my youtube channel and subscribe here:
For me this recipe is a real treat, yet I don't feel guilty because you get the goodness from the cashews in the cheese and you can replace the vegan mayo (which is mostly just oil-based) with a cashew sour cream which really tastes amazing as well. So for me this is a guilt-free treat that's perfect to prepare in advance and take to work or to have after the gym - that is if you have the strength to wait to devour it, I dare you! ;-)
My vegan cashew cheese can easily be sliced. I would say the consistency and flavour is inbetween cheddar and feta.
If you want you can use either vegan mayo or also cashew sour cream (see here for the recipe).
Let me know in the comments what you think of my recipe and also if you would like me to veganise other classic dishes. Enjoy!
INGREDIENTS (4 sandwiches):
Step 1: vegan cashew cheese recipe:
- 75g unsalted cashew nuts
- 150ml water
- 4 tbsp corn starch
- 3 1/2 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp salt
Step 2: other Ploughman's ingredients:
- Small baguette or bread
- Vegan mayo, tahini or cashew creme (see recipe here)
Start with making your own cashew cheese by adding all ingredients into a blender cup and then blend for at least 1 minute until you get a very smooth cream. There is no need to soak up the cashew nuts, most smoothie blenders will do the job perfectly.
Then pour the cheese cream into a sauce pan and heat up to to medium to high heat. Make sure you stir constantly in order not to burn the cream. After a while the starch reacts with the heat and quickly thickens up and the cream will turn into a thick paste.
When that happens take it off the heat and transfer it into a kitchen container (like the one from Addis I am using in my video). Push the paste into the container with a spoon so that you get an even surface.
Then move the container to the fridge and let set for about 4 hours for it to turn from a thick paste into vegan cheese. The longer the better to be honest and I find that the constistency is even better after at least a day. This vegan cashew cheese should last for about 1 week, though mine never lasted that long hehe.
Cut a baguette in half (or you can also use normal bread) and spread pickle on top (you can find that in any UK supermarket). Then add slices of the vegan cheese you made. Top with sliced tomatoes and shredded iceberg lettuce. Top with vegan mayo, tahini or cashew creme (recipe here).
Either enjoy instantly or take to work with you for a delicious vegan lunch everyone will envy you for. Enjoy!
And if you liked this recipe also check out my summery courgette and almond patties which are also very easy to take to work with.
More Dips, Sauces & Cheese