Description
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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
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
Nutrition
- 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
Keywords: rhubarb, sandwich, grilled cheese, cashew cheese