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four pieces of toasted bread topped with rhubarb and cashew cheese

Roasted Rhubarb Sandwich

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5 from 2 reviews

  • Author: Emily
  • Total Time: 25 minutes
  • Yield: 2 sandwiches 1x
  • Diet: Vegan


This recipe for a Roasted Rhubarb Sandwich is a new take on a classic grilled cheese! With toasty bread, soft rhubarb, vegan "goat" cheese, and fresh mint, it's a perfect summer sandwich.



For vegan "goat cheese" (makes extra):

  • 1 cup cashews
  • 1 TBS apple cider vinegar
  • 1 tsp lemon juice
  • 1 tsp miso (optional)
  • 1/4 tsp salt (omit if you added miso)
  • 1/4 cup hot water 

For roasted rhubarb:

  • 2 stalks rhubarb 
  • 1 TBS neutral oil
  • 1/2 tsp salt 

For quick caramelized onions:

  • 2 TBS neutral oil
  • 1 small onion, chopped into pieces
  • 1/4 tsp salt
  • 1 TBS brown sugar
  • 1 TBS balsamic (optional)

For sandwich:

  • 4 slices crusty sourdough bread 
  • 2 TBS vegan butter
  • 3 sprigs fresh mint
  • 4 tsp honey or agave syrup 
  • 1 cup alfalfa sprouts 


  1. Begin by adding cashews, vinegar, lemon juice, miso (if using), salt, and hot water to a high-speed blender or food processor. Blend until smooth, adding more water as needed to help achieve a smooth consistency. Set aside.
  2. Preheat the oven to 400 degrees F and line a baking sheet with a mat or parchment. Slice rhubarb into 2-inch pieces and toss with oil. Add to the baking sheet and sprinkle with salt. Roast until soft, about 15 minutes. Set aside once done.
  3. While rhubarb is roasting, prepare caramelized onions by adding oil, onion, salt, brown sugar, and balsamic (if using) to a cast iron pan over medium-low heat on the stovetop. Stir to combine and cook until fragrant and browned, about 15 minutes. Stir to prevent burning. Set aside. 
  4. To prepare sandwich, toast bread to your liking and butter each side. On one side of the sandwich, layer rhubarb and 2 tsp honey or agave. On the other slice, add 2 TBS cashew cheese, 1-2 TBS of caramelized onions, a few leaves of mint, and 1/2 cup of sprouts. Sandwich together and enjoy immediately. 


Leftover rhubarb and cashew cheese will last in the fridge for 4 days. 

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Lunch
  • Cuisine: American


  • Serving Size: One half of recipe
  • Calories: 397.2 calories
  • Sugar: 17.2 grams
  • Sodium: 854 milligrams
  • Fat: 23.9 grams
  • Saturated Fat: 10.3 grams
  • Unsaturated Fat: 13.6 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 40.6 grams
  • Fiber: 2.9 grams
  • Protein: 8.7 grams
  • Cholesterol: 0 milligrams