This Veggie Reuben Sandwich is made with cashew cheese, sauerkraut and crisp veggies, all layered on pumpernickel bread. Nothing beats a good reuben!
How to make this veggie reuben sandwich”
So first, to make the cashew cheese- in a high powered blender or food processor, add the cashews, nutritional yeast, and garlic powder. Process until blended into a fine powder.
Add the tahini, dijon mustard, lemon juice and water and blend until smooth.
Place a skillet over medium heat and let heat for 5 minutes. Spread a little vegan butter on 2 pieces of pumpernickel bread. In the pan, add 1 piece of bread (butter side down), then spread 1-2 tablespoons of the cashew cheese.
Add a few pieces of spinach, 1-2 tablespoons of sauerkraut, a slice of tomato and a couple leaves of basil. Top with the remaining piece of bread (butter side up) and carefully flatten with a large spatula.
Cover and heat for about 4 minutes, then flip and cook another 3-4 minutes, or until bread is crispy on each side and the sandwich is warm. Cut in half and serve.
If you make this Veggie Reuben, please let us know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram.
Veggie Reuben Sandwiches (Vegan, Gluten Free)
Pin RateIngredients
Cashew Cheese:
- 1/2 cup raw - unsalted cashews
- 1 tablespoon nutritional yeast
- 1/4 teaspoon garlic powder
- 2 teaspoons tahini
- 1 tablespoon dijon mustard
- 2 tablespoons lemon juice
- 1/4 cup water
Toppings:
- 10 ounces sauerkraut - drained
- basil leaves
- spinach leaves
- tomato slices
- 8 slices pumpernickel bread - or gluten free bread if desired
Instructions
- To make the cashew cheese- To a high powered blender or food processor, add the cashews, nutritional yeast, and garlic powder. Process until blended into a fine powder. Add the tahini, dijon mustard, lemon juice, and water; blend until smooth.
- Place a skillet over medium heat and let heat for 5 minutes. Spread a little vegan butter on 2 pieces of pumpernickel bread.
- In the pan, add 1 piece of bread (butter side down), then spread 1-2 tablespoons of the cashew cheese on the bread.
- Add a few pieces of spinach, 1-2 tablespoons of sauerkraut, a slice of tomato and a couple leaves of basil. Top with remaining piece of bread (butter side up) and carefully flatten with a large spatula.
- Cover and heat for about 4 minutes, then flip and cook another 4 minutes, or until bread is crispy on each side and sandwich is warm. Cut in half and serve.
Stephanie says
We love this recipe and it stays in rotation especially in summer with fresh tomatoes! even my non vegan parents loved it and my daughter asks for it frequently. Thank you for sharing!
Christin says
Aww thanks Stephanie, I’m so glad you love it! =)
Melissa says
My husband and I absolutely love this recipe ! We do add some provolone cheese before grilling. Thanks so much for this vegetarian recipe !
Christin McKamey says
Hi Melissa, you are so welcome! So glad you loved it! =)
Suzanne Brozek says
Delicious! This is my first foray into vegan sandwiches. I don’t like cashew cheese from the store, but this one has a really nice flavor!
Christin McKamey says
Yay success! Thank you Suzanne! Glad to help a little bit in your journey! =)
Rachel says
This was really delicious I really think the flavor comes together well and I forgot to add lemon juice as it wasn’t mentioned in the instructions. Think I might add roasted red bell pepper next time I assemble this.
Christin McKamey says
Thanks Rachel, glad you liked it! I added the lemon juice to the instructions so thanks for letting me know! =)