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.
- 1 cup raw cashews, soaked in water 4-8 hours and drained
- ½ cup unflavored and unsweetened non-dairy milk
- 3 tablespoons tapioca starch
- 2 tablespoons lemon juice
- 1 teaspoon salt
- ¼ cup coconut oil, melted
- ¾ pound fresh figs, diced (about ½ inch)
- ¾ cup organic granulated sugar (I used coconut sugar)
- 3 tablespoons balsamic vinegar
- 8 slices good sandwich bread
- 2 cups baby arugula
- Black pepper to taste
- About 2 tablespoons olive oil
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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.
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Add the coconut oil and blend until fully incorporated.
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Transfer the mixture to a small saucepan and place it over medium heat.
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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.
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Let the pot sit for a few minutes until the mixture is cool enough to handle
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Transfer the cashew mixture to a sheet of parchment paper and roll it into 6 to 8 inch long a log shape. Place it on a plate and transfer it to the fridge to chill for about 2 hours, until set.
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Stir the figs, sugar and vinegar together in a small saucepan.
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Place the pan over medium heat and bring the mixture to a boil.
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Lower the heat and allow it to simmer, uncovered, for 45 to 50 minutes, stirring occasionally.
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Remove the pot from heat and allow the mixture to cool. It will continue to thicken up as it does.
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When the jam is cool, transfer it to a glass jar, cover and refrigerate until ready to use.
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When the cheese has set, slice it into 12 pieces (about ½ inch thick each).
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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.
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Coat the bottom of a medium skillet with olive oil and place it over medium heat.
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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.
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Repeat until all of the ingredients are used, adding oil to the skillet as needed between sandwiches.
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Serve.
This recipe makes about 1 cup of fig jam. You'll need about half of that for the sandwiches.