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.
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! =)