Vegan Ploughman's sandwich - perfect to take to work

Wednesday, 15 January 2020

Written by Philipp Ertl

If you’re looking for work lunch ideas then this recipe is for you! This vegan Ploughman’s sandwich recipe is easy to make and is perfect to take to work. You only need a few ingredients, a blender, and stove and you will be ready to make your own plant-based version of the traditional Ploughman’s sandwich in no time.

vegan ploughmans cheese sandwich recipe

The vegan cheese is made mainly from cashews and you would be surprised how much it tastes like cheese!

vegan cheese sandwich recipe ploughmans

If you want you can also add some vegan mayo or cashew sour cream for added flavour.

vegan ploughmans sandwich recipe easy

Bringing lunch to work not only saves money but this way you have more control over your diet. This vegan Ploughman’s sandwich can be stored easily using Addis Clip & Go Roll & Wrap containers and is great for storing your lunches or bringing food with you on the go! 

vegan ploughmans sandwich recipe


INGREDIENTS (4 sandwiches):

Step 1: vegan cashew cheese recipe:

  • 75g unsalted cashew nuts
  • 150ml water
  • 4 tbsp corn starch
  • 3 1/2 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp salt

Step 2: other Ploughman's ingredients:



Step 1:

Start with making your own cashew cheese by adding all ingredients into a blender cup and then blend for at least 1 minute until you get a very smooth cream. There is no need to soak up the cashew nuts, most smoothie blenders will do the job perfectly.

Then pour the cheese cream into a sauce pan and heat up to to medium to high heat. Make sure you stir constantly in order not to burn the cream. After a while the starch reacts with the heat and quickly thickens up and the cream will turn into a thick paste.

When that happens take it off the heat and transfer it into a kitchen container (like the one from Addis I am using in my video). Push the paste into the container with a spoon so that you get an even surface. 

Then move the container to the fridge and let set for about 4 hours for it to turn from a thick paste into vegan cheese. The longer the better to be honest and I find that the constistency is even better after at least a day. This vegan cashew cheese should last for about 1 week, though mine never lasted that long hehe.

Step 2:

Cut a baguette in half (or you can also use normal bread) and spread pickle on top (you can find that in any UK supermarket). Then add slices of the vegan cheese you made. Top with sliced tomatoes and shredded iceberg lettuce. Top with vegan mayo, tahini or cashew creme (recipe here).

Either enjoy instantly or take to work with you for a delicious vegan lunch everyone will envy you for. Enjoy!


Philipp Ertl is a recipe developer and founder of Exceedingly Vegan. His goal is to bring everyone back to the table with his delicious creations, vegans, flexitarians and omnivores. You can follow him on Instagram and Facebook.

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