This is the sandwich you didn't know you needed in your life. (But you totally do!) This swoon-worthy grilled cheese is made with ooey, gooey cashew mozzarella layered with fig jam and peppery arugula, then stuffed between crusty bread slices and grilled to perfection.
Full disclosure: this recipe is a tad bit fussy for a sandwich. But it's SO WORTH IT. When I first made this sandwich it was meant to be a fun way to use my figs. I don't cook with figs that often. But guys, it was so good. And my husband declared that it was the best sandwich he ever ate. It might be my favorite too, and that includes all vegan and non-vegan sandwiches I ever ate. You want to make this.
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The cheese component of this recipe is adapted from basic vegan mozzarella cheese. It's a little bit of work, but it's really good, and once you make it, you're going to be hooked. The other part is the fig jam. Fig jam is really easy to make and makes your house smell awesome. This recipe will yield a super small batch (about a cup) so double or triple it if you want lots of fig jam to have around (you will!).
Ingredients You'll Need
Below you'll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Raw cashews. These are the base for our vegan mozzarella. Make sure they're raw (not roasted!) if you want your cheese to turn out right.
- Non-dairy milk. Make sure it's unsweetened and unflavored. Read my guide to dairy-free milk if you're not sure what variety to use.
- Tapioca starch. This will be the thickener for your vegan mozzarella. Look for it in the baking aisle of the grocery store. If they don't have it, buy it online (there's a link in the recipe card.)
- Lemon juice.
- Salt & pepper.
- Coconut oil. No substitutions here! Coconut oil is solid at room temperature, so it helps the cheese to set.
- Fresh figs. I like Mission figs for my jam, but other varieties are fine.
- Sugar. Make sure it's organic to keep the recipe vegan. Conventional sugar is sometimes processed with animal bone char.
- Balsamic vinegar.
- Sandwich bread. Use something good! I like a nice sourdough or multigrain.
- Baby arugula.
- Olive oil.
How They're Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
To make the cashew mozzarella, you'll first blend the cashews, milk, tapioca starch, lemon juice, and salt together in a food processor (or a blender works, too!). Now blend in melted coconut oil.
Heat the cashew mixture in a small saucepan. Make sure to whisk it constantly. After a few minutes it will thicken and start to pull away from the sides of the pan. It's ready.
Roll the cashew mixture into a log, wrap it up, then chill it until it firms up. It's now ready to slice.
To make the jam, dice your figs up and place them in a saucepan with some sugar and balsamic vinegar. Heat it up and let it simmer, giving it a stir every now and then. Keep an eye on the pan to make sure it doesn't burn.
When the jam is finished cooking, let it sit and cool. It'll continue to thicken up.
Layer your vegan mozzarella on some good sandwich bread with fig jam and arugula.
Grill in olive oil to delicious, gooey perfection.
Pro Tips
- Fig season runs from about August through October in the U.S. So get moving if you want to make your own jam!
- Figs go bad fast! Ideally, make the jam the day you buy them. Otherwise, store them in a plastic bag in the refrigerator for 1-2 days.
- You'll have some leftover jam. It'll last about 1 month in the fridge, or you can freeze it for about 6 months.
- Try adding a few pinches of your favorite spices to the fig jam if you like. Cinnamon, ginger, and cloves would all be really nice!
Frequently Asked Questions
They can! Just use your favorite gluten-free sandwich bread.
Nope! You're totally welcome to use store-bought fig jam, vegan mozzarella, or both!
You sure can! The fig jam will keep in an airtight container in the fridge for about a month, and the mozzarella will keep for about five days.
More Hot Vegan Sandwiches
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📖 Recipe
Vegan Mozzarella & Fig Jam Grilled Cheese Sandwiches
Ingredients
For the Cashew Mozzarella
- 1 cup raw cashews, soaked in water 4-8 hours, drained and rinsed
- ½ cup unflavored and unsweetened non-dairy milk
- 3 tablespoons tapioca starch
- 2 tablespoons lemon juice
- 1 teaspoon salt
- ¼ cup coconut oil, melted
For the Fig Jam
- ¾ pound fresh figs, diced (about ½ inch)
- ¾ cup organic granulated sugar (I used coconut sugar)
- 3 tablespoons balsamic vinegar
For the Sandwiches
- 8 slices good sandwich bread
- 2 cups baby arugula
- Black pepper, to taste
- About 2 tablespoons olive oil
Instructions
To Make the Cashew Mozzarella
- Place the cashews, milk, tapioca starch, lemon juice, and salt into the bowl of a food processor fitted with an S-blade. Blend until smooth.
- Add the coconut oil and blend until fully incorporated.
- Transfer the mixture to a small saucepan and place it over medium heat.
- Slowly heat the mixture, whisking constantly. It should begin to thicken up. Remove from heat once the mixture becomes very clumpy and pulls away from the sides of the pot, after about 5 minutes of cook time.
- Let the pot sit for a few minutes until the mixture is cool enough to handle
- Transfer the cashew mixture to a sheet of parchment paper and roll it into a log about 6 to 8 inches long. Place it on a plate and transfer it to the fridge to chill for about 2 hours, until set.
To Make the Fig Jam
- Stir the figs, sugar and vinegar together in a small saucepan.
- Place the pan over medium heat and bring the mixture to a boil.
- Lower the heat and allow it to simmer, uncovered, for 45 to 50 minutes, stirring occasionally.
- Remove the pot from heat and allow the mixture to cool. It will continue to thicken up as it does.
- When the jam is cool, transfer it to a glass jar, cover and refrigerate until ready to use.
To Make The Sandwiches
- When the cheese has set, slice it into 12 pieces (about ½ inch thick each).
- Arrange about 3 cheese slices on a piece of bread, then top with about 2 tablespoons of jam and a small handful of arugula. Sprinkle with black pepper to taste.
- Coat the bottom of a medium skillet with olive oil and place it over medium heat.
- When the oil is hot, place the sandwich in the skillet and grill for about 4 minutes on each side, until golden and crisp. You can grill a few sandwiches at a time if you've got room in the skillet.
- Repeat until all of the ingredients are used, adding oil to the skillet as needed between sandwiches.
- Serve.
Notes
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hi Alissa can I use dried figs instead of fresh for the jam and if so any how much to use? Thanks!
I'm afraid I'm not sure, as I haven't tried. You'll probably need to soak them in some water if you do. I'd love to hear how it turns out if you give it a shot!
Just stumbled upon this recipe and decided to make it. They were really delicious! Thanks for sharing!!
Well the title alone made me do a double take. Thank you I cannot wait to cook this meal on a cold evening, unfortunately fig season is over but I will find the jam in the grocery. Thank you thank you
I hope you enjoy it!
Yep - these were delicious! This cashew cheese is wonderful. (I reduced the amount of coconut oil to half and it was better for me. We're in a warm climate and our coconut oil is always liquid at "room temperature" so with the regular amount of oil, I found the cheese too oily.) Love this recipe and versatility with the the rest of my cheese -- I always double the recipe because it's so good.
Yay!! I'm so glad you enjoyed them! I've been doubling the mozzarella too and finding lots of ways to use it. :)
Oh yummy! This is reminiscent of my son's favorite grilled cheese sandwich: Cheddar, fig preserves, and sliced apples. I can't wait to try it!
It would be great with sliced apples! I hope you enjoy it!
I made it with Apple but I loved it with pear! The fig, though, is just the best! Do you write all of this??? I LOVE your blog!
Yum!! I've still got a bunch of the jam in the freezer and I've been promising my husband I'd make it with pears (his favorite). I'm so glad you enjoyed it and are enjoying the blog! Yup, I do write it all. :)