Are we ready for my latest food obsession, this uber-creamy cashew alfredo sauce recipe? This garlicky cashew alfredo sauce is just about the easiest (and most delicious) pasta sauce I’ve ever made, dairy-free or not!

This dairy-free alfredo sauce recipe transforms gnocchi or just about any pasta into the most glorious plate of deliciousness ever. For real. And in under 10 minutes for the whole shebang!

Table of Contents

• The Story Behind the Recipe
• Dairy Free Alfredo Sauce Ingredients
• How to Make Dairy Free Alfredo
• Can You Freeze Cashew Alfredo?
• More Pasta Sauce Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

By now, you probably know that cashews are a magical ingredient that, when blended with water, transforms into the most luscious cream.

And during the pandemic crisis – especially when some groceries were hard to come by – they were the MVP of my pantry.

I can use cashews to make cashew coffee creamer, dairy-free sour cream, an unbelievably delicious vegan shells and cheese … even a cashew parm for this vegan cacio e pepe! (I also can’t wait to try this cashew-based ice cream. Oh my goodness.)

And now, we have this unbelievably rich and creamy vegan alfredo sauce, which might just be my favorite cashew cream recipe yet.

Readers say …

“Made this recipe tonight to top Spinach & White Bean Stuffed Shells.. It was so incredibly delicious that I couldn’t stop licking what was left in my blender. My non-vegan husband and toddlers loved it as well. Can’t wait to try it with just pasta. It was so good. I highly recommend!”

– Hannah

Dairy Free Alfredo Sauce Ingredients

This vegan and dairy-free alfredo sauce has a super short list of ingredients, and just about the easiest prep EVER.

We’ve got:

• Cashews – raw cashews. If you have a high-speed blender, you don’t even need to soak them.
• Water
• Fresh garlic – Sub in some garlic powder in a pinch.
• Nutritional yeast and onion powder – Both add a hint of cheesy umami that Parmesan usually brings to the table.
• Salt and pepper

Yup! That’s it!

How to Make Dairy Free Alfredo

Then, all you do is whip it all together in your high-speed blender. Vitamin and Blendtec are where it’s at here, but a lower-powered blender may work – just be sure to soak your cashews first.

I like to put the water on to boil, then throw all of the ingredients for the sauce in the blender. And then, while the gnocchi or pasta is cooking, I blend the sauce. Drain the gnocchi or pasta, add it back to the pan, add the sauce, stir, done! Seriously – SO FAST.

Can You Freeze Cashew Alfredo?

Cashew cream actually freezes really well! Make a huge batch, place it in an airtight container, and freeze for up to 3 months. Thaw in the refrigerator overnight and mix well in case any of the ingredients have separated. You can also warm it gently over the stove.

More Pasta Sauce Recipes

• Vegetarian Puttanesca
• Italian Tomato Sauce
• Red Lentil Sauce
• Veggie Bolognese
• Dairy-Free Pesto

I hope this one is as huge a winner for you as it has been for our family!

Print

5-Minute Dairy-Free Alfredo Sauce

5 minutes and 4 ingredients for luxuriously creamy dairy-free alfredo! This miracle of a sauce transforms pasta or gnocchi into a rich, satisfying meal.

Course sauce

Keyword cashew alfredo, dairy free alfredo, dairy free alfredo sauce, vegan alfredo, vegan alfredo sauce

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 140kcal

Author Kare

Equipment

• High-speed blender (like a Vitamix)

Ingredients

• 3/4 cup raw cashews*
• 1/2-3/4 cup water
• 1 medium clove garlic peeled**
• 2 teaspoons nutritional yeast
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste

For serving:

• 14.5-ounce package gnocchi or 8 ounces cooked pasta
• Fresh minced parsley or chiffonaded basil

Instructions

• Place cashews, 1/2 cup water, garlic, nutritional yeast, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper into the pitcher of a high-speed blender. Puree until completely blended, 1-2 minutes. The sauce should be the consistency of eggnog, buttermilk, or a thick heavy whipping cream. If it’s thicker than that, add 2 tablespoons of water at a time until you get it there. Taste and add additional salt and pepper if desired.
• Cook and drain pasta or gnocchi and add back to the pot. Pour sauce over the top and toss until gnocchi or pasta is coated. Add herbs if you like and serve!

Notes

* I find that with my Vitamix high-speed blender, it’s not necessary to soak my cashews first. If you want to ensure a creamy sauce or have a different type of blender, try soaking the cashews for 20 minutes in boiling water first. Drain, rinse, and proceed.

** Depending on your blender, you may want to chop your garlic first to help prevent large chunks in your sauce. I add a whole clove to my Vitamix and it purees completely.

Gluten-free note

The sauce itself is gluten-free, but of course, you’ll want to select a gluten-free pasta or gnocchi.

Adapted from this creamy vegan garlic pasta from Chocolate Covered Katie.

Nutrition

Serving: 0.25cup | Calories: 140kcal | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 295mg | Potassium: 180mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 9mg | Iron: 2mg

The post 5-Minute Dairy-Free Alfredo Sauce appeared first on Kitchen Treaty.

The sauce for this vegan mac and cheese recipe is so irresistibly creamy and full of flavor, coating every piece of pasta in its deliciousness. If you’re looking for the comfort of mac and cheese but dairy is not in the cards, this mac and cheese recipe without milk, cheese, or butter will blow you away.

Table of Contents

• The Story Behind the Recipe
• Dairy Free Mac and Cheese Ingredient Info
• How to Make Lactose Free Mac and Cheese

The Story Behind the Recipe

Giving up macaroni and cheese was a tough one for me. I mean, it’s safe to say it’s been my favorite food since the beginning of time. Buuuut … as much as I love dairy, dairy – specifically the whey in dairy – does NOT love me back.

This dairy-free mac and cheese recipe, though? Makes it allll okay.

I’d already dreamed up one vegan mac and cheese recipe – another stovetop recipe made with butternut squash, sweet potatoes, and coconut milk. I do adore that recipe, but I needed another one for when 1) it’s not fall or winter and 2) I haven’t been to the grocery store in awhile. Just a few pantry recipes, and dairy-free mac and cheese is yours.

I first discovered the joy of creamy cashew-based mac and cheese sauce when I tried this recipe from Detoxinista. SO GOOD. I started with that and tweaked from there, changing the pasta/sauce ratio up (less pasta, more sauce) and adjusting the flavorings a tad.

Note that I used to call this recipe “Ridiculously Creamy Vegan Shells & Cheese.” It is still ridiculously creamy, and it’s still a vegan mac and cheese. But I thought more people might find their way to this recipe with the new name.

Dairy Free Mac and Cheese Ingredient Info

• Cashews – use raw, unsalted cashews. I like to soak them first for the creamiest possible situation, but I have skipped the soaking step and just given them some extra time in my high-speed blender, and that works too.
• Lemon juice – The bright acid tang combined with the other ingredients tastes surprisingly cheese-like!
• Nutritional yeast – This powerhouse ingredient adds umami for days and is important for cheesy flavor.
• Garlic – flavor!
• Dry mustard – more flavor!
• Chili powder – just a little bit makes a world of difference for – you guessed it – flavor!
• Turmeric – I love using turmeric for a yellow this-is-mac-and-cheese hue.
• Salt & pepper – to enhance it all.
• Water – this is a mac and cheese recipe without milk, and it’s really not needed! The water mixes with the cashews for a lusciously creamy milk-like situation.
• Pasta – I love shells for a vegan shells and cheese situation (as photographed), but elbows, penne, or another mid-sized pasta with nooks and crannies will be fab. Make it a gluten free dairy free mac and cheese by subbing in your favorite gluten-free pasta.

How to Make Lactose Free Mac and Cheese

This dairy free mac and cheese not only ridiculously creamy, it’s ridiculously easy to make.

Seriously – soak your cashews, cook up your pasta, blend up your sauce, drain your pasta, mix it all together, devour happily.

We’re talking dinner on the table in 20 minutes tops.

This dairy-free mac and cheese recipe has been in my keeper files for a long time now, and it’s one of my fave pantry recipes. It’s made with items I almost always already have on hand – cashews, spices, lemon, garlic, pasta. Perfect!

Print

Dairy Free Mac & Cheese

Fast, easy, and so tasty, it's even carnivore-approved. Made simply with ingredients from the pantry, you'll love this comfort food classic sans the dairy anytime!

Course Main Course

Cuisine American

Keyword pasta

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 400kcal

Author Kare

Equipment

• High-speed blender
• Large pot

Ingredients

• 1 cup raw unsalted cashews
• 8 ounces small pasta shells can substitute another pasta like good ol’ macaroni
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon nutritional yeast
• 1/2 medium clove garlic
• 1/2 teaspoon dry mustard
• 1/4 teaspoon chili powder
• 1/4 teaspoon turmeric
• 1 teaspoon fine-grain sea salt + more to taste
• 1/8 teaspoon freshly ground black + more to taste
• 1/2 cup water
• Finely chopped fresh parsley for garnish; optional

Instructions

• First soak your cashews using either the cold water (slower) method or the hot water (faster) method. Place cashews in a medium bowl or jar and pour 3 cups water over the top. If using cool water, they’ll need to soak at room temperature for at least 2 hours (up to 24 hours). Alternately, you can pour 3 cups boiling water over the top, and then they’ll only need to soak for about 15 minutes.
• Place a large pot of water on the stove and bring to a boil. Add several pinches of salt to the water then add the pasta. Stir and cook according to package directions.
• While the pasta is cooking, whip up the sauce. To the pitcher of a high-powered blender, add the soaked cashews, lemon juice, nutritional yeast, garlic, mustard, chili powder, turmeric, one teaspoon salt, 1/8 teaspoon pepper, and water. Blend on high until completely smooth. The sauce should be thick, but a pourable consistency. If it’s is too thick, add another tablespoon or two of water and blend again until it can be poured.
• Drain the cooked pasta and return to the pan (off the heat). Pour the sauce over the pasta. Gently stir with a wooden spoon until the pasta is completely coated with the sauce.
• Taste and add additional salt and pepper if desired. Scoop into bowls or onto plates and garnish with a bit of chopped parsley if you wish. Serve and devour!

Notes

Jan. 10, 2024 update: Recipe title changed from Ridiculously Creamy Vegan Shells & Cheese to Creamy Dairy-Free Mac & Cheese.

Adapted from Detoxinista. 

Nutrition

Calories: 400kcal | Carbohydrates: 54g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 592mg | Potassium: 394mg | Fiber: 3g | Sugar: 4g | Vitamin A: 38IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 3mg

The post Ultra Creamy Dairy Free Mac & Cheese appeared first on Kitchen Treaty.

This packed-full-of-flavor dairy free pesto is full of basil and garlic flavor and tastes like classic pesto, but without the Parmesan.

Table of Contents

• All About Pesto
• What Can I Use Instead of Parmesan in Pesto?
• Ingredients
• Adaptations/Variations
• How to Make Dairy Free Pesto
• Can You Freeze Pesto?
• How to Serve Dairy-Free Pesto
• More Dairy-Free & Vegan Sauce Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

All About Pesto

Garlicky, glorious, herby pesto. It’s such a wonderful, versatile sauce that elevates everything from pizza to pasta to sandwiches. And at a glance, pesto looks like it must be vegan. I mean, it’s so green, am I right? But nope! Traditional pesto has Parmesan, so it’s not dairy-free or vegan – but I have the solution right here: Dairy-Free Pesto!

Traditional pesto contains the following ingredients:

1. Basil
2. Garlic
3. Pine nuts
4. Parmesan and
5. Olive oil

So you see your vegan/dairy “gotcha” ingredient right there – PARMESAN! No bueno for vegans – and sometimes a no bueno for vegetarians, too, if rennet source matters to you (this can depend on the brand of Parm, too.) 

I’m sure there are quite a few people out there who think pesto needs parmesan cheese, and I suppose I used to be one of them. But you know what? It just ain’t so! Yes, back before my dairy-free days, even my own pesto recipes had a heavy hand with the cheese. And I’ll admit, it took me awhile to land on a cheese-free pesto recipe that I liked just as well. So you might be wondering … 

What Can I Use Instead of Parmesan in Pesto?

Instead of Parmesan, we’ve got a combo of that glorious vegan wonderfood, nutritional yeast, and lemon juice. TRUST ME – this combo works swimmingly and officially elevates this vegan basil pesto to my very favorite in the world. 

So what else is in this one?

Readers say …

“Love this recipe! My husband said he liked this more than regular pesto and my son gobbled it up. I tossed it with rotini pasta and roasted cherry tomatoes. Delicious! Thank you!”

– Courtney

Ingredients

We’ve got some nice, traditional ingredients going on:

• Basil – a LOT of fresh basil
• Pine nuts – I love the flavor this traditional ingredient adds, but you can sub with cashews or toasted walnuts.
• Good olive oil
• Garlic – gotta have fresh garlic!

And then, we have a few less traditional ingredients for loads of flavor:

• Lemon juice – for zip
• Nutritional yeast – for that nutty umami effect that parmesan used to bring to the table
• Thyme – just because it’s oh-so good. The thyme is optional, but I gotta enthusiastically recommend it. (The addition is inspired by Isa and it’s so good in there.)

Adaptations/Variations

• Parsley pesto: Swap the basil for parsley. It’s so good!
• Basil & toasted walnut pesto: Toast up some walnuts and add them to the mix instead of pine nuts. I love this variation!

How to Make Dairy Free Pesto

Some people use a mortar and pestle for their pesto – that’s the old-fashioned (and some might argue superior) way to do it. If you’d like to do the same, go for it!

But me, I use my Vitamix. Call me lazy or call me efficient – either way, call my very favorite vegan pesto recipe delicious. 😉 Because it’s still plenty tasty straight out of the blender, and it’s super easy to make that way too.

Can You Freeze Pesto?

Yes, pesto freezes beautifully! You can freeze it in a zipper bag or airtight container, or even freeze it individually in muffin cups or silicone molds, then pop them out and place the pesto pucks in an airtight bag. Pull one out and add it to pasta for a quick and easy meal.

How to Serve Dairy-Free Pesto

Oh, and some ideas for enjoying your vegan basil pesto? I, Ms. Pesto Obsessed, have a few of those!

• Pizza: How about as a base on some pizza along with a thin layer of heirloom tomatoes and some cashew parmesan sprinkled on top before baking? Vegan pizza nirvana.
• Pesto potatoes: Toss with just-out-of-the-oven roasted baby potatoes.
• Soup topper: Drizzle it over your favorite minestrone.
• Sandwiches: Try it slathered on a grilled vegetable sandwich.
• Pasta or gnocchi: Serve it with either, or stir it into pesto pasta topped with cherry tomatoes.

Pesto, baby. Is there anything it can’t do?

Make some dairy-free pesto for now, make some for later, either way, just make it!

You’ll be glad you did.

More Dairy-Free & Vegan Sauce Recipes

• Vegetarian Puttanesca
• Italian Tomato Sauce
• Red Lentil Sauce
• Veggie Bolognese
• Dairy-Free Alfredo Sauce

Print

Dairy-Free Pesto

Think pesto needs parmesan in order to have flavor? Think again! This versatile, vibrant pesto proves that pesto doesn't need dairy to be delicious.

Keyword dairy free pesto, pesto without dairy, pesto without parmesan, vegan pesto

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 144kcal

Author Kare

Ingredients

• 6 cups loosely packed fresh basil
• 2/3 cup pine nuts
• 1/4 cup nutritional yeast
• 4 medium cloves garlic roughly minced
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon fresh thyme leaves optional
• 1/2 teaspoon kosher salt or sea salt + more to taste
• 1/2 – 3/4 cup olive oil

Instructions

• Place basil, pine nuts, nutritional yeast, garlic, lemon juice, thyme (if using), salt, and 1/2 cup olive oil in your high-speed blender (I use and recommend a Vitamix). Blend until a bit of a paste forms, drizzling in more olive oil as necessary until your pesto reaches the consistency you like. Taste and add additional salt if desired.
• Store in an airtight container in the refrigerator for up to 5 days or freeze for up to several months.

Nutrition

Serving: 2tablespoons | Calories: 144kcal | Carbohydrates: 3g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 48mg | Fiber: 1g

The post Dairy-Free Pesto appeared first on Kitchen Treaty.

One of the many fun (yet challenging) things about having a kid is the fact that they don’t, you know, just inherently know the same things you do. I mean, I’m stating the obvious here, but sometimes this fact still comes as a surprise to me.

Like the other day, when Joan Jett’s “I Love Rock & Roll” came on the car radio, and I suddenly called out “yowwwwww!” because that’s what you do when I Love Rock & Roll is on the radio.

My kid was startled. “MOM! What happened?! Are you okay?!!” “What? Oh, I’m fine! Just singing a song.” Sigh of (confused) relief on my kid’s part; cue Joan Jett lesson on mine.

There are worse teaching moments, I suppose.

A few days later, when we were picking out a watermelon for this recipe, I was more prepared for the lesson.

I told my daughter all about how you look for a big yellow spot. Lots of scars are good. Give it a good knock and if it sounds a bit hollow, you’re good to go. But then I realized … every single time, I’m the only one in the produce section rapping on watermelons. Knocking watermelons is something my mom taught me; was she wrong? Was she messing with me? Have I been making a fool of myself all this time?!

So much power, parenthood. So much power.

So, about this recipe for Watermelon & Marinated Tofu “Feta” Skewers. This was yet another appetizer I made for my plant-based canapé party (yep, I’m sharing them all!).

I really wanted to share a tasty tofu recipe with my friends at the party, most of whom are actually meat-eaters. I don’t push vegetarian eating on my friends, but I do take satisfaction when I can give them a plant-based food that they previously thought weird or gross and perhaps convince them that’s it not so bad or, even, quite delicious.

For the tofu “feta,” you use extra-firm tofu, squeeze all of the water out of it, then let it rest it in a highly-flavored marinade so all that flavor soaks back into it. The result is a pretty feta-like cube of tofu. It’s not the exact texture or flavor of feta, but to be honest, I actually find this tofu far more delicious than actual feta.

I used this recipe from Green Evi as a starting point. While usually I shy away from “weirder” ingredients, I wanted to go all the way for my party, so I dove headlong into using nutritional yeast and miso in the marinade. Which, really, aren’t that strange as far as ingredients go, but they’re a little off the beaten path for me.

I love the result. I could seriously just nibble on the tofu feta straight out of the jar. But it’s also perfect joined up with some cool, sweet watermelon.

Sweet and salty, my friends, that’s the name of the game.

These Watermelon & Marinated Tofu “Feta” Skewers are seriously the simplest, easiest little appetizer around. Just get the tofu feta going, let it sit for awhile in the fridge, then take 10 minutes – if that – to assemble. It’s also fun to add a few little bits of mint for color and a bit of extra flavor, though entirely optional.

How do I feel about this appetizer? In the confusing-out-of-context words of Joan Jett: “Yooowwwwwww!”

(more…)

The post Watermelon & Marinated Tofu “Feta” Skewers appeared first on Kitchen Treaty.

Cacio e Pepe – “cheese and pepper,” literally translated – is kind of a Stonehenge of recipes. In that it’s sacred. Revered. Hallowed. Meant to be untouched.

Today I’m revealing my inner rebel and not only seriously messing with the recipe, but I’m also calling it Vegan Cacio e Pepe.

*GASP!*

I know, I know … besides the fact that it’s sacred, there’s also this: If Cacio e Pepe doesn’t have cheese in it, it’s not really Cacio e Pepe.

But here’s the deal. I used to love me some Cacio e Pepe (and its variations). Something fierce. Then I went all dairy free and whatnot, and here I am, wanting Cacio e Pepe and not being able to have it. Bad things, good people.

So I thought I’d try something that just might satisfy my craving. I thought, what if I tossed a whole slew of cashew parm into some pasta and cracked a bunch of black pepper over the top? Would it satisfy my lust for Cacio e Pepe?!

The first time I took a bite, my eyes went wide. Good wide. “DAMN, that’s AWESOME” wide. Seriously, this stuff is so, so delicious and tastes shockingly close to the authentic stuff. But without a speck of cheese! For real!

I think it’s worthy of being called the real thing (well, preceded by the word “vegan,” of course) even if it really isn’t. Lord knows I’m more than happy sticking with this version and never going back to the original.

If you’ve tried cashew parmesan, you already know it’s kind of magical stuff. Basically, you grind cashews with nutritional yeast, salt, and a little garlic powder if you like. The taste comes seriously close to the real thing, and it’s incredible on everything. Soup. Pizza. And oh mylanta, popcorn.

And mixed straight in with pasta and black pepper, too.

For this recipe, I use whole wheat pasta. It also works well with angel hair pasta and, I’d imagine, gluten-free brown rice pasta (I haven’t tried it with gluten-free pasta yet, but I will report back as soon as I have. An excuse to commit blasphemy yet again?! I’m there!)

(more…)

The post Vegan Cacio e Pepe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love These Sandwiches
• Ingredients
• Adaptations/Variations
• How to Make Grilled Vegetable Sandwiches
• Tips for Success
• More Grilling Recipes
• More Vegetarian Sandwich Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Summer arrived remarkably early in the Pacific Northwest, and I’ve been giddily embracing it. Summer is my homeboy. I’ve been loving it so much, in fact, that I had a nightmare last night that suddenly it was mid-November and I looked around, confused – where had summer gone? I cried. Like, actually cried. Well, at least, in my dream I did. Probably into my pillow, too. Luckily, in my dream I remembered that it was still actually July, and I managed to return to summer. Sweet relief.

Good thing, because I’ve got veggies and herbs in the garden, on their way to becoming future summer dinners like this Grilled Vegetable Sandwich. I refuse to skip August, so take that, dream world!

Why You’ll Love These Sandwiches

These Grilled Vegetable Sandwiches take advantage of many of the foodstuffs that summer has to offer. Zucchini, yellow squash, sweet red bell peppers, and handfuls of fresh basil.

The pesto adds tons of flavor and the veggies, with their marinade, are tender and delicious.

Readers say …

“Excellent veggie sandwich! My husband and I loved this!”

– Lisa

Ingredients

• Zucchini & yellow squash – You can use all zucchini or all yellow squash, I just like the slightly different flavors and pretty colors.
• Red bell pepper
• Ciabatta sandwich rolls – Any favorite artisan sandwich roll will work, or one reader reported using focaccia which I think sounds absolutely amazing!
• Olive oil – For toasting the rolls & for the veggie marinade
• Pesto – For slathering on the rolls. Use your favorite store-bought brand or recipe, or try one of my favorite pesto recipes
• Garlic, balsamic, thyme, Dijon mustard, lemon zest, salt & pepper – for the veggie marinade. YUM.

Adaptations/Variations

• Keep it vegan by using vegan pesto. I’m pretty partial to this homemade vegan pesto recipe!
• One Dish Two Ways for vegetarians and meat-eaters living together: Sandwiches are great for customizing to individual tastes and diets because of their handy-dandy individual serving size. My carnivorous guy tried these with a grilled chicken sausage sliced lengthwise and tucked inside but actually decided he preferred it without because it was so flavorful already. Perhaps some grilled sliced chicken breast would work nicely.
• Make it cheesy by adding a melty slice of provolone, coins of fresh mozzarella, or a smear of herbed goat cheese. Grilled halloumi is amazing on these sandwiches, too!

How to Make Grilled Vegetable Sandwiches

To make them, you first give the veggies a quick soak in a balsamic-thyme marinade. While they marinate, if you’re using homemade pesto, go ahead and whip that up.

Grill the veggies either on your barbecue or indoors on your grill pan, then slather the insides of crusty toasted rolls with the fresh pesto.

Layer the veggies inside, and you’re good to go.

Tips for Success

• Toast your rolls. The crisp, golden insides hold up well to the pesto, and the added crunch and flavor is perfect!
• Don’t flip your veggies too soon. Let them sit for awhile on the grill so that they form those glorious grill marks (this is where the flavor lies, too!)

More Grilling Recipes

• Grilled Halloumi Cheese – it’s SO good!
• Grilled Sweet Potatoes
• Grilled Baby Potatoes
• Grilled Quesadillas
• Grilled Tofu Tacos
• Grilled Cauliflower Sandwiches.

More Vegetarian Sandwich Recipes

• Ultimate Veggie BLT
• Vegetarian Club Sandwich
• Bahn-Mi Inspired Egg Salad
• Chickpea Salad Sandwich
• Cauliflower Steak Sandwich
• Roasted Red Pepper & Goat Cheese Sandwich
• The Perfect Grilled Cheese

Print

Grilled Vegetable Sandwich

Summer in a sandwich! Zucchini, summer squash, and red bell peppers doused in balsamic-thyme marinade, grilled to perfection, and then piled onto pesto-smeared artisan rolls.

Keyword grilled vegetable sandwiches

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 4 sandwiches

Calories 481kcal

Author Kare

Ingredients

• 2-3 small to medium zucchini 1 pound
• 2-3 small to medium summer squash or yellow squash 1 pound
• 1 large red bell pepper
• 4 ciabatta sandwich rolls or your favorite artisan sandwich roll
• 2 tablespoons olive oil
• 1/2 cup pesto

Marinade:

• 1/4 cup olive oil
• 2 medium cloves garlic minced
• 2 tablespoons balsamic vinegar
• 2 teaspoons fresh thyme leaves chopped
• 1 teaspoon Dijon mustard
• Zest from one lemon
• 1/2 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste

Instructions

• Slice the zucchini and summer squash lengthwise, 1/4- to 1/2-inch thick. Cut the bell pepper into 1-inch wide strips. Lay in a roomy baking dish.
• Make the marinade. In a small bowl, whisk together all marinade ingredients. Taste and add additional salt and pepper if desired. Pour over the veggies and toss gently. Let sit for about 30 minutes.
• Prepare your grill – medium direct heat, about 375 degrees. Lay the vegetables on the preheated grill grates and cook until grill lines form, about 5 minutes. Flip (we like to use long-handled tongs) and cook on the other side until tender and cooked through, about 5 more minutes. Transfer from the grill to a platter. Keep the grill on to quickly toast the rolls.
• Slice the rolls in half and brush the insides with the 2 tablespoons olive oil. Lay the rolls cut-side down on the grill and cook just until warmed and a little golden and toasty. Remove from grill.
• Assemble the sandwiches. Smear both sides of the roll with approx. 1 tablespoon of pesto on each side (more or less to taste). Add a layer of zucchini, summer squash, and two or three strips of the pepper. Close, cut in half, and serve!

Notes

Vegetarian options:

• If you prefer Parmesan in your pesto, add 2 tablespoons to 1/4 cup shredded, to taste.
• Add a slice of provolone to your sandwich or smear the roll with a little herbed goat cheese.

Meat options:

• Add a layer of grilled chicken or a few slices of your favorite sausage.

6/10/2024 recipe update: Removed pesto recipe and instead called for your favorite pesto for simplification. If you’re still looking for the pesto recipe, here it is:

Basil Walnut Pesto

1/3 cup walnuts (toasted)

3 cups fresh basil (loosely packed)

2 medium cloves garlic (minced)

2 tablespoons fresh thyme leaves

1 tablespoon fresh lemon juice

1/2 teaspoon salt

2 tablespoons nutritional yeast flakes or Parm

1/3 cup olive oil

First, toast the walnuts (an optional but worthwhile step – toasting adds wonderful flavor). To toast, set a small pan over medium heat and add the walnuts. Stir frequently until golden and fragrant, about 5 minutes. Add to the pitcher of a blender or a food processor fitted with the s-blade. Add the basil, garlic, thyme, lemon juice, nutritional yeast or Parmesan if using, and salt. Turn on the blender or food processor, streaming in the olive oil as it runs, until a sauce forms. Taste pesto and add additional salt if desired.

Nutrition

Serving: 1sandwich | Calories: 481kcal | Carbohydrates: 39g | Protein: 9g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 2mg | Sodium: 882mg | Potassium: 599mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1997IU | Vitamin C: 74mg | Calcium: 93mg | Iron: 1mg

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