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Veggie Reuben Sandwiches | via veggiechick.com #vegan, glutenfree
Gluten Free, Lunch, Sandwiches, Under 400 calories, Vegan Recipes

Veggie Reuben Sandwich with Cashew Cheese

This Veggie Reuben Sandwich is made with cashew cheese, sauerkraut and crisp veggies, all layered on pumpernickel bread. Nothing beats a good reuben!

Veggie Reuben Sandwich | via veggiechick.com #vegan, glutenfree

Hello from San Francisco! I’m here for work but also lucky enough to spend time with close friends. I’ve been traveling a lot lately and as much as I truly enjoy exploring new places and trying new foods, I find myself a little anxious when I’m not working out regularly and cooking my own meals. But, I’m trying to take it in stride and do what I can to stay healthy while traveling (sometimes hard to do!).

So let’s talk about this healthy reuben sandwich- one of my favorite sandwiches ever! Some of you may be thinking “how can I eat a reuben without meat?!” But this recipe makes it easy with just a few basic ingredients. And if you’re not feeling the cashew cheese (or just too lazy to make it- I get it), just throw on some dijon mustard and call it a day.

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 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.

Veggie Reuben Sandwich | via veggiechick.com #vegan, glutenfree
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.

Veggie Reuben Sandwich | via veggiechick.com #vegan, glutenfree

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Veggie Reuben Sandwiches (Vegan, Gluten Free)

Veggie Reuben Sandwiches | via veggiechick.com #vegan, glutenfree

These Veggie Reuben Sandwiches are made with cashew cheese, sauerkraut and crisp veggies, all layered on pumpernickel bread. Nothing beats a good reuben!

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Category: Vegan, Gluten Free

Ingredients

Cashew Cheese:

  • 3/4 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

  1. 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 and water and blend until smooth.
  2. Place a skillet over medium heat and let heat for 5 minutes. Spread a little vegan butter on 2 pieces of pumpernickel bread.
  3. In the pan, add 1 piece of bread (butter side down), then spread 1-2 tablespoons of the cashew cheese on the bread.
  4. 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.
  5. 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.

Tip: Use less cashew cheese on each sandwich to reduce calories, fat and sodium. 

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

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