Tomato Confit Vegan Grilled Cheese

No need for tomato soup when you can have it as part of the grilled cheese! This Tomato Confit Vegan Grilled Cheese is a delight for your taste buds, offering a flavorful twist on the classic comfort food. Featuring confit-style tomatoes—a French cooking technique that intensifies their natural sweetness—and a rich, velvety vegan cheese spread, this sandwich is packed with fiber, healthy fats, and plant-based protein. Perfectly toasted whole-grain bread adds crunch, making this sandwich as satisfying as it is nourishing. Enjoy this indulgence with a side salad or on its own for a wholesome, comforting meal!

Recipe by: Melanya Kushla, MS, RD, CHES at Taste & Thrive LLC
Yield: 2 grilled cheese sandwiches
Serving Size: Half a sandwich

Ingredients:

4 Roma tomatoes (please see note below)
¼ cup olive oil
½ cup plain cashews
⅓ cup carrots, chopped or shredded
1 cup hot water
½ cup unsalted vegetable broth
3 tablespoons tapioca starch
1 teaspoon white wine vinegar or lemon juice
½ teaspoon garlic powder
½ teaspoon ground turmeric
¼ teaspoon kosher salt
¼ teaspoon ground mustard seed
1 tablespoon olive oil
4 slices whole grain bread

Utensils:

Chef’s knife
Cutting board
Small glass baking dish (e.g., Pyrex)
Small bowl
Liquid measuring cup
Measuring spoons and cups
High-speed blender or food processor
Medium skillet or griddle
Spatula
Tongs or fork

Directions:

Preheat the Oven:
Preheat your oven to 375°F.
Prepare the Tomatoes:
Slice the Roma tomatoes in half lengthwise and place them cut side up in the glass baking dish. Drizzle the olive oil over the tomatoes and place in the oven. Bake for 30 minutes to create the tomato confit, allowing the flavors to intensify.
Soak Cashews and Carrots:
Add the cashews and carrots to a small bowl or liquid measuring cup. Cover with 1 cup of hot water and let soak for 20–30 minutes, or until the tomatoes are done cooking.
Cool the Tomatoes:
Once the tomatoes finish cooking, turn off the oven and let them cool slowly inside while you prepare the vegan cheese.
Blend the Vegan Cheese:
Drain the water from the cashews and carrots. Transfer them to a high-speed blender or food processor. Add the vegetable broth, tapioca starch, vinegar (or lemon juice), garlic powder, turmeric, salt, and mustard seed. Blend on high for about 2 minutes, or until the mixture is velvety smooth.
Toast the Bread:
Heat a skillet over medium heat or set a griddle to 300°F. Once hot, drizzle with olive oil and toast the bread for 2–3 minutes on each side until golden brown.
Assemble the Sandwiches:
Spread a ¼–½ inch layer of vegan cheese on two slices of toasted bread. Top each with 4 tomato halves. Place the remaining slices of bread on top to complete the sandwiches.
Serve and Enjoy:
Remove from the skillet, slice as desired, and serve warm. Enjoy this comforting and flavorful dish!

Notes:

Roma or plum tomatoes are preferred as they are "meatier" and have a lower free water content compared to other tomato varieties; if Roma tomatoes are not available, the best substitute would be a 28 oz carton or jar of diced tomatoes in BPA-free cans, such as POMI or Muir Glen brand. They will blend together as more of a confit spread but should still be just as tasty! Just be sure to drain the excess liquid off before swapping them in.
To make this recipe gluten-free, use whole-grain gluten-free bread made with sorghum, oat, or buckwheat flour.
For extra crispy bread, pre-toast the slices in a toaster before assembling.
Leftover vegan cheese and tomatoes can be stored in an airtight container in the refrigerator for up to 1 week.
The vegan cheese can be repurposed for nachos, crackers, or as a sauce for pasta dishes.

Nutrition Information (Per Serving):

Why This Recipe is Good for You:

Tomatoes: Packed with lycopene, a powerful antioxidant that helps protect skin and reduces the risk of heart disease and cancer. Cooking tomatoes with healthy fats like olive oil enhances lycopene absorption.
Olive Oil: A rich source of monounsaturated fats and antioxidants, it promotes heart health, reduces inflammation, and supports brain function.
Cashews: Provide plant-based protein, healthy fats, and essential minerals like magnesium, copper, and zinc, supporting bone health and energy production.
Carrots: High in beta-carotene, which supports eye health and immune function, and a good source of fiber and potassium for heart health.
Tapioca Starch: A gluten-free carbohydrate source that provides quick energy and contributes to the smooth texture of the cheese spread.
Garlic: Known for its antioxidant and antimicrobial properties, garlic supports immunity and heart health.
Turmeric: Contains curcumin, a compound with anti-inflammatory and antioxidant effects that promote joint, heart, and brain health.
Whole Grain Bread: Retains all three parts of the grain, offering fiber, vitamins, and minerals for sustained energy and digestive health.

Elevate your grilled cheese experience with this innovative, nutrient-packed recipe—a perfect blend of indulgence and nourishment!

Tomato Confit Vegan Grilled Cheese