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

Veggie Reuben Sandwiches (Vegan, Gluten Free)

5 from 1 vote
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
These Veggie Reuben Sandwiches are made with cashew cheese, sauerkraut and crisp veggies, all layered on pumpernickel bread. Nothing beats a good reuben!


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


  • 10 ounces sauerkraut - drained
  • basil leaves
  • spinach leaves
  • tomato slices
  • 8 slices pumpernickel bread - or gluten free bread if desired


  • 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.
  • 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.


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


Serving: 1sandwich | Calories: 344kcal | Carbohydrates: 42.9g | Protein: 6g | Fat: 15g | Cholesterol: 7.6mg | Sodium: 900mg | Sugar: 6.3g
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