Grilled Basil Cheeze Sandwich

I’ve been grain-free for three and a half weeks and boy did this sandwich taste heavenly! Grilled cheese with a twist. I made a creamy herb and garlic cheese spread that makes a great alternative to cream cheese or other vegan cheese substitutes. Load on the veggies and pair with sweet potato fries for a simple and delicious lunch/dinner! I’m also in the midst of making exciting changes to my blog! A new name and logo, so please be patient with me if you notice anything wacky 😉

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Yield: 3/4 c basil cheeze


Basil Cheeze

  • 1/2 c cashews, soaked (raw, unsalted)
  •  3 tbsp water
  • 2 tbsp olive oil
  • 2 tbsp fresh basil
  • 1 tsp nutritional yeast
  • 1 tsp lemon juice
  • 1 clove of garlic
  • 1/4 tsp pink sea salt
  • dash of pepper

Sandwich Toppers

  • cucumber slices
  • tomato slices
  • kale/spinach/lettuce
  • sprouts

Sweet Potato Fries

  • 1 sweet potato, skin removed and sliced thinly
  • 2 tbsp coconut oil
  • 1/2 tsp cinnamon
  • sprinkle of pink sea salt


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  1. Combine all cheeze ingredients in a food processor. Blend until smooth
  2. Spread the cheeze on a slice of bread, add the toppings, and grill in a pan until toasty
  3. Sweet potato fries: Preheat oven at 375. In a mixing bowl combine all the ingredients and stir until the potatoes are coated with the oil. Spread on a baking sheet. Bake for 20 minutes



5 thoughts on “Grilled Basil Cheeze Sandwich

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