Fried Green Tomato Sandwiches with Pimento Cashew Cheese
These vegan fried green tomato sandwiches are piled high with crispy fried green tomatoes, juicy ripe tomatoes, fresh greens, and a generous slather of creamy dairy-free pimento cheese. They're a ridiculously delicious way to use up unripe tomatoes, and perfect for a summer dinner!
Servings: 4 sandwiches
Calories: 748kcal
Ingredients
For the Pimento Cashew Cheese
- 1 cup raw cashews, soaked in water 4-8 hours, rinsed and drained
- 1 (4 ounce/113 gram) jar pimentos, drained
- 2 tablespoons vinegar-based hot sauce (like Cholula)
- 2 tablespoons nutritional yeast flakes
- 1 garlic clove
- 1 tablespoon non-dairy milk, or more, as needed
- ½ teaspoon salt, or more to taste
For the Sandwiches
- 8 slices good sandwich bread (sourdough works great!), optionally toasted
- 1 batch vegan fried green tomatoes
- 2 small red ripe tomatoes, sliced
- Green or red leaf lettuce, or greens of choice
Instructions
- To make the cashew pimento cheese, place all of the ingredients into a high-powered blender or the bowl of a food processor fitted with an s-blade.
- Blend until smooth, stopping to scrape down the sides of the pitcher or bowl as needed. You can thin the mixture with additional milk if needed, but avoid adding too much, or the mixture will become runny.
- Slather the bread slices with the pimento cheese, then layer half of them with fried green tomatoes, ripe tomatoes, and lettuce. Top with the remaining bread slices, cheese-side down, and serve immediately.
Nutrition
Serving: 1sandwich | Calories: 748kcal | Carbohydrates: 92g | Protein: 23g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Sodium: 1745mg | Potassium: 876mg | Fiber: 10g | Sugar: 12g | Vitamin A: 2036IU | Vitamin C: 37mg | Calcium: 195mg | Iron: 8mg