Vegan Cheese & Sauerkraut Toastie

Some of you may recognise this as a vegan grilled cheese sandwich, and to others, it’s a vegan cheese toastie. Regardless of what you call it, we can all agree that it can be one of the most satisfying meals. Our vegan version is just as inviting, warming and delicious! What makes our vegan toastie a little more special is the zing from the sauerkraut. For this recipe, we used crunchy home-made red cabbage sauerkraut. If you can get your hands on the slightly thicker and crunchier stuff, we 100% recommend it.

At first, it may seem like an unnecessary fuss to make vegan cheese from scratch. Believe us, it’s so much better than any vegan cheese you’ll find in the supermarket. It’s also not as complicated as you might think, although it has a few extra steps, they’re super simple and the results are worth it.

I clearly remember as we both bit into our toasties, we both had that moment of simple happiness that only a cheese toast can evoke. Pure and comforting; vegan cheesy happiness at its finest! 

Print Recipe

Vegan Cheese & Sauerkraut Toastie

Crunchy toasted sourdough filled with a delicious cashew based vegan cheese and tasty red cabbage sauerkraut. One of the most satisfying toasties I've ever tried. Perfect decadent weekend lunch.

Prep Time: 5 minutes mins

Cook Time: 30 minutes mins

Total Time: 35 minutes mins

Servings: 2

Calories: 710kcal

Ingredients

Vegan cheese:

• 215 g butternut squash, chopped into cubes
• 1/2 tbsp olive oil
• Pinch salt & pepper
• 60 g cashews
• 8 tbsp unsweetened dairy-free milk
• 1 tbsp cornflour
• 3 tbsp nutritional yeast
• 2 + 1/2 tsp cider vinegar
• 2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp turmeric

Other Ingredients:

• 4 slices of bread, we used sourdough
• Dairy-free butter
• Red cabbage sauerkraut
• Wholegrain mustard

Method

• Preheat the to 200 degrees. Bring 200ml of water to the boil in a pan, then add the cashews and leave for 25 minutes.
• Place the butternut squash on a baking tray, drizzle with oil, and sprinkle with salt and pepper and place in the oven to roast for 20 minutes. Once the cashews are done, drain the water, then leave to one side.
• Make the vegan cheese by placing the roasted butternut squash, cashews, dairy-free milk, cornflour, nutritional yeast, cider vinegar, salt, pepper and turmeric in a blender. Then blend until smooth. Transfer the cheese sauce into a pan, and a cook on low heat, stirring consistently. The heat will help to thicken the sauce with the cornflour. Once the vegan cheese looks thick and gloopy, turn the heat off and leave to one side.
• Next, spread vegan butter on one side of each piece of bread, and a small amount of mustard on the other. Heat a frying pan on a medium heat with a little more vegan butter, then place one slice of the bread, butter side down, in a frying pan. Now spread a nice thick layer of cheese onto the bread, and top with the red cabbage sauerkraut. Place another slice of bread on top of the sauerkraut, with the buttered side facing up towards you. Cook for a few minutes, then gently flip over to cook the other side of the bread. Cook for a few more minutes until both sides of the bread are golden brown. Repeat this step to make the second toastie.

Notes

*Calories are estimated per serving

If you gave this a go, we’d love to know how you got on! Write a comment, like, or share this recipe with your friends.