Vegan Pear, Rosemary and Brie Panini
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
This vegan panini is stuffed with creamy cashew cheese, pear slices and fresh rosemary. The perfect toasty lunch for a fall day!
Course: Entree
Servings: 2
Author: Alissa
  • 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
  1. Heat skillet or frying pan over medium heat.
  2. Use margarine to butter one side of each of your four bread slices.
  3. 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.
  4. Take those two double messy sided pieces and place them, margarine sides down, in skillet.
  5. Arrange pear slices on top of cheese.
  6. Drizzle pear slices with maple syrup, then sprinkle with rosemary.
  7. Top each with a handful of arugula, then with remaining bread slices, margarine side up. Cover skillet if you can.
  8. Cook until bottom slices are nicely brown and insides are getting toasty.
  9. Flip and repeat on other side.