Ingredients
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1 whole grain baguette (about 12 inches) whole grain baguette1 whole grain baguette (about 12 inches)
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1 cup unsweetened oat milk unsweetened oat milk1 cup unsweetened oat milk
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1/2 cup raw cashews (soaked 2 hours, drained) raw cashews1/2 cup raw cashews (soaked 2 hours, drained)
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2 tbsp nutritional yeast nutritional yeast2 tbsp nutritional yeast
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1 tbsp lemon juice lemon juice1 tbsp lemon juice
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1/2 tsp garlic powder garlic powder1/2 tsp garlic powder
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1/2 tsp onion powder onion powder1/2 tsp onion powder
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1 tbsp Dijon mustard dijon mustard1 tbsp Dijon mustard
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1/2 tsp smoked paprika smoked paprika1/2 tsp smoked paprika
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1/2 tsp salt salt1/2 tsp salt
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1/4 tsp ground black pepper ground black pepper1/4 tsp ground black pepper
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6-8 slices smoked tempeh bacon (or use store-bought vegan bacon) smoked tempeh bacon6-8 slices smoked tempeh bacon (or use store-bought vegan bacon)
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1/2 cup grated vegan mozzarella cheese vegan mozzarella cheese1/2 cup grated vegan mozzarella cheese
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2 tbsp chopped fresh parsley fresh parsley2 tbsp chopped fresh parsley
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Olive oil spray olive oil sprayOlive oil spray
Directions
Prepare the creamy cashew béchamel in advance for a quick assembly. Toasting the baguette ensures it stays crispy under the toppings. Watch closely while broiling to avoid burning—broilers can be intense! Serve hot for the best texture and flavor. For gluten-free, use a gluten-free baguette. For nut-free, substitute sunflower seeds for cashews in the béchamel. Smoked tofu can replace tempeh if needed.
Steps
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1
Done
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Preheat your oven broiler to high. |
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2
Done
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Make the cashew béchamel: In a blender, combine soaked cashews, oat milk, nutritional yeast, lemon juice, garlic powder, onion powder, salt, pepper, and smoked paprika. Blend until smooth and creamy. |
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3
Done
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Slice the baguette in half lengthwise, then cut each half into two pieces (for 4 open-faced sandwiches). |
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4
Done
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Spritz the cut sides of the baguette with olive oil. Place on a baking tray, cut side up, and broil for 2-3 minutes until lightly toasted. |
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5
Done
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Spread Dijon mustard on each toasted baguette piece. |
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6
Done
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Arrange smoked tempeh bacon slices over the mustard. |
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7
Done
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Spoon a generous layer of cashew béchamel over the tempeh. |
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8
Done
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Sprinkle vegan mozzarella cheese on top. |
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9
Done
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Return tray to the oven and broil for 3-5 minutes until the cheese is melted and bubbly. |
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10
Done
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Garnish with chopped fresh parsley. Serve immediately. |
