"Mozzarella" Artichoke Pinini

“Mozzarella” Artichoke Paninis

Serves 4



½ C raw cashew, soaked 2 hours

2 C water

3 ½ Tbsp tapioca

2 Tbsp nutritional yeast

1 tsp onion powder

1 tsp garlic powder

½ tsp salt

a few dashes of black pepper


Marinated artichoke hearts

Sundried tomatoes, sliced

Fresh basil, sliced

Alfalfa sprouts


Whole Wheat loaf, you can also use ciabatta bread


  • Throw all ingredients for “Mozzarella” into a vitamix or high-speed blender. Blend until smooth and incorporated. Place in a small pot and continuously stir using a spatula on medium-high heat until boiling. You will notice it will become thick and sticky, like melted mozzarella. At this point, remove from heat and set aside.
  • Place a generous portion of the “mozzarella” on to the bread and top with artichoke, sundried tomatoes, fresh basil strips and sprouts. Top another portion of “mozzarella”.
  • Place sandwich on grill skillet, or a panini press, and grill each side for about 2 minutes.
  • Remove from heat and slice in the middle, enjoy!


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