Grilled Nacho Cashew Millet Cheese Sandwich with Roasted Sweet Potato, Pea Pesto. Vegan Recipe

Name: Grilled Nacho Cashew Millet Cheese Sandwich with Roasted Sweet Potato, Pea Pesto. Vegan Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1/2 cup peas (I used frozen, thawed); 1 clove of garlic or a generous pinch of garlic powder; 1 teaspoon extra virgin olive oil (optional); a bunch of cilantro (1/2 cup); sea salt to taste; water as needed; 1 Sweet Potato peeled and sliced; 1 Tablespoon extra virgin olive oil or coconut oil; salt and dried herbs; 1/4 cup Cashew flour (ground raw cashew); 1/4 cup Coconut milk; 1/4 cup Cooked Millet (or use cooked quinoa or a Tbsp cashew flour); 1 Tablespoon chopped red pepper or canned pimientos; 1 Tablespoon nutritional yeast; 1/2 teaspoon onion flakes; 1/2 teaspoon vinegar; 1/2 teaspoon salt or to taste; a generous pinch of black salt (kala namak); 1/4 teaspoon smoked paprika; a generous pinch of garlic powder (cayenne powder and mustard powder); 1 Tablespoon Tapioca starch; Other: Slices of bread: I used Rye Almond Loaf Slices.; Sliced Red Onions; Variations:; add Pickled Jalapeno (pickled onions, meat substitutes, fresh herbs, mashed Avocado.)

Published: Apr 18, 2013 · Modified: Jan 24, 2018 by Richa 34 Comments

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Happy Grilled Cheese Sandwich Month! April is that month.. and I am finally catching on.. Since I made this amazingNacho Mac n Cheese Casserole I had planned to use the cheese sauce in some way in a grilled cheese sandwich. And to add more substance to it, this Cheese has cooked millet hidden in it!

Everything made from scratch, the bread, the cheese, the bright green Pea pesto, and roasted sweet potatoes.. Now this is my kind of sandwich. Sweet Potatoes and this cheddar-y cashew millet cheese go so well together. For a super quick sandwich, just grill bread with the cheese sauce! The cheese sauce can be made ahead and kept refrigerated for a few days.

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Grilled Nacho Cashew Millet Cheese Sandwich with Roasted Sweet Potato, Pea Pesto | Vegan Richa

The cheese and other contents of this sandwich are gluten-free and can be used with a gf bread. The cheese is also soy-free and refined oil-free.

It feels like some amount of work. But I make bread every week, and the rest of the stuff is also already made as sides. I make a big batch of roasted sweet potatoes some days to add as a side with any meal, and some herbed cooked millet too. So with already available millet and sweet potato, the sandwich comes together easily. Or use sliced up veggies instead of sweet potato, and mashed avocado for pea pesto for a quick fix.

Make this plain, or with Jalapeno peppers. Fill it with other things, like blackened tempeh strips or field roast or with potato chips.. like this Salt and Vinegar Grilled Cheese!. So many options. There is limited oil in the bread and the pesto and it can be easily eliminated to make the entire sandwich oil-free.

For more Burgers, Sandwiches see here.

Steps:

Cook the millet and put the sweet potatoes to roast. Both will take about 15-20 minutes.
Prep for other fillings if adding.
Make the Pea pesto.

Use as much as you like on a slice of bread.

Layer the roasted sweet potatoes. Sprinkle salt and pepper.

Pour a generous amount of cheese sauce. Cover with another slice and grill.

The cheese sauce thickens when heated and sets as it cools. and the sandwich will stick together if there was a good amount of the cheese in it.

Serve hot!

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