1 cupcashews, soaked for 8-12 hours or flash-soaked*
1garlic clove, minced
2tsp white miso paste
1/4 cup + 1-2 Tbspwater
Brush olive oil on one side of each slice of bread.
Blend drained cashews, garlic, lemon juice, miso paste, 1/4 cup water, and salt (optional) in a high-powdered blender or food processor until smooth, 1-2 minutes. You may need to stop and scrape down the sides with a spatula. If it is too thick to blend, add water, 1 tablespoon at a time, until mixture is thick and smooth, but not watery.
Spread cheese on each slice of bread, on the side without oil.
Sandwich pear slices between two slices of bread, cheese side inward.
Lightly oil a cast-iron pan, skillet, or panini press and grill sandwiches for about 2-3 minutes per side, until bread is golden brown and cheese is warm and melty.
* To flash soak, soak cashews in boiling water for 10 minutes.
- Extra cheese can be stored in the refrigerator for 5-7 days.
- Omit salt for babies under 1 year.
Recipe printed from Plant-Based Juniors at plantbasedjuniors.com