This vegan panini is stuffed with creamy cashew cheese, pear slices and fresh rosemary. The perfect toasty lunch for a fall day!
I wanted something that would make a meltilicious pear and rosemary panini. What was I to do? Nothing! If I was just gonna melt the cheese anyway, why bother solidifying it? Guess what? It worked out perfectly. Added bonus: they were even easier to make. No heating, mixing, waiting to solidify. Could you go the super easy route and use a commercial vegan cream cheese? Probably, but I haven’t tried it so I can’t make any guarantees.
These sandwiches turned out so good. You could seriously feed them to a hardcore omnivore and they’d never know they were eating vegan (not that I advocate that sort of thing). Just a little savory, a little sweet, rich, satisfying, and absolutely perfect for fall.
I probably will do some more vegan cheese work down the road, and some of that will likely include agar. Actually, this is a certainty…I’ve got ideas. Hang around a bit to find out more :)
Vegan Pear, Rosemary and Brie Panini
- 1/2 batch cashew cream cheese plain - without stir-ins
- 4 slices of your favorite sandwich bread
- 1/2 large ripe pear, thinly sliced
- 2 tbsp. chopped fresh rosemary
- 1 tsp. maple syrup
- handful of arugula
- vegan margarine
- Heat skillet or frying pan over medium heat.
- Use margarine to butter one side of each of your four bread slices.
- Now, take two of those slices and, this is a little tricky/messy, carefully apply an even layer of cashew cheese to the other (unbuttered) side. Now you've got some bread with messy stuff on each side. Nice.
- Take those two double messy sided pieces and place them, margarine sides down, in skillet.
- Arrange pear slices on top of cheese.
- Drizzle pear slices with maple syrup, then sprinkle with rosemary.
- Top each with a handful of arugula, then with remaining bread slices, margarine side up. Cover skillet if you can.
- Cook until bottom slices are nicely brown and insides are getting toasty.
- Flip and repeat on other side.