Vegan Croque Monsieur

Ingredients

• 4 slices Sourdough bread
• about 113 g Smoked tofu
• 1 cup Cashews (raw, soaked)
• 2 tbsp Nutritional yeast
• 2 tsp Dijon mustard
• 1 tbsp Lemon juice
• 1/2 tsp Garlic powder
• 2 tbsp Vegan butter

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Combine the 1 cup of raw, soaked cashews, 2 tablespoons of nutritional yeast, 2 teaspoons of Dijon mustard, 1 tablespoon of lemon juice, and 1/2 teaspoon of garlic powder in a blender. Add 1/2 cup of water and blend until the mixture is completely smooth and creamy, creating your cashew béchamel sauce.
3. 3Take the 4 slices of sourdough bread. Spread a thin layer of the 2 tablespoons of vegan butter evenly on one side of each slice. This will be the outside of your sandwiches.
4. 4On the unbuttered side of two of the bread slices, spread a generous amount of the cashew béchamel sauce.
5. 5Evenly divide and layer the about 113 g of smoked tofu on top of the béchamel sauce on those two slices.
6. 6Place the remaining two slices of bread on top of the tofu, making sure the buttered side is facing upwards.
7. 7Carefully place the assembled sandwiches onto a baking sheet. Bake in the preheated oven at 190°C for 10 to 15 minutes, or until the bread is golden brown and the filling is heated through.

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