Cashew Ricotta Cabbage Sandwich

OMG, I think I made myself a new favorite sandwich today! Like I said earlier, bought myself a new batch of nutritional yeast and I find myself adding it to every dish. Just love that stuff!

Nutritional yeast is a neat trick from the vegan world to create a cheesy flavor without the need of cheese. Quite amazing. Try and taste for yourself. And as an added bonus, it doesn't add many calories to your dish, it's dairy-free, and super healthy too.

Compared to most cheeses, nutritional yeast is very low in saturated fat, cholesterol, and sodium. It is also a good source of protein, dietary fiber, thiamin, riboflavin, niacin, copper, magnesium, manganese, folate, zinc,vitamin B6, vitamin B12.

Ingredients

For the cashew ricotta

1/2 cup raw unsalted cashew nuts, soaked and drained
1/2 tbsp apple cider vinegar
1/2 lime or lemon, juice only (use less if using lemon, ½ lime = 1 tbsp)
1/4 cup water
1/2 cup fresh parsley, chopped
1 tbsp nutritional yeast or Parmesan cheese, or to taste
sea salt, to taste
black pepper, to taste

For the sandwich

4-8 slices bread of your choice, depending on the size of your bread
1 cup bell pepper (capsicum, any color), diced
1 cup Chinese or napa cabbage, shredded
1 cup red cabbage, shredded
sea salt, to taste
black pepper, to taste

Instructions

1. Soak cashew nuts for at least 1 hour. Overnight is best. The longer they soak, the creamier the ricotta will be. Drain soaked cashews and combine with other cashew ricotta ingredients in a small blender and process until smooth, creamy texture. Add more water if needed. Set aside.
2. Heat cooking oil in a pan/skillet over medium-low heat. Stir in bell pepper and cook for 2 minutes. Then add Chinese and red cabbage and mix well. Cook for 2-3 minutes or until cabbage starts to release its water. (Make sure that cabbage is not overcooked and maintains its crunchy texture).
3. Add cashew ricotta cheese to the cabbage mix and stir well to combine. Add oregano, salt, and pepper to taste, mix well and cook for another 2 minutes.
4. Spoon the mixture on a slice of bread. Cover it with another slice of bread.
5. Optional: grill using a sandwich/panini maker or under the oven grill. Or you can also toast the bread first and stuff with the filling since the filling is already cooked.

I hope you like this recipe as much as I did!

Until next time ;-)

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