Pin it My partner brought home a container of leftover lentils from meal prep, and I stood there staring at them, wondering what could possibly make them exciting enough for dinner. Then it hit me: what if I treated them like the filling for a sloppy joe, but made it vegan and piled it onto crispy sourdough with a cashew cheese sauce? The first bite was a revelation—tangy, umami-rich, and so much more interesting than I expected from something born out of kitchen improvisation.
I made this for a potluck where half the guests were vegan and half weren't, and it became the first thing to disappear from the table. Someone asked for the recipe before they'd even finished eating, sauce dripping down their wrist, and I realized this wasn't a compromise dish—it was genuinely crave-worthy on its own terms.
Ingredients
- Brown or green lentils (1½ cups cooked): These hold their shape during simmering and give the filling real substance; avoid red lentils, which turn to mush.
- Tomato paste (2 tablespoons): This concentrated layer of flavor is what makes the sauce taste complex and restaurant-quality, not watery.
- Vegan Worcestershire sauce (1 tablespoon): It adds that deep, savory backbone that makes people wonder what secret ingredient you used.
- Smoked paprika (1 teaspoon): This gives the entire filling a subtle smokiness that mimics the char of a grilled burger.
- Raw cashews (½ cup soaked): Soaking them is non-negotiable if you want a truly smooth sauce; blending dry cashews creates a gritty texture that ruins the whole thing.
- Nutritional yeast (3 tablespoons): It provides that cheesy, slightly nutty flavor and gives the sauce its golden hue.
- Sourdough bread (4 large slices): The tang in sourdough complements the savory filling perfectly, and it has enough structure to hold up to the wet sloppy joe mixture.
- Red onion and dill pickle (for garnish): These add brightness and crunch that cuts through the richness and prevents the whole thing from feeling heavy.
Instructions
- Build your flavor base:
- Heat the olive oil until it shimmers, then add your diced onion and pepper—you'll know they're ready when the kitchen smells sweet and the onion turns translucent at the edges. Add the minced garlic last so it doesn't burn, and let it toast for just a minute until fragrant.
- Layer in the saucy part:
- Dump in the cooked lentils and all your wet ingredients at once, stirring to combine, then let it simmer uncovered so the sauce reduces and concentrates. Stir it every few minutes and taste as it cooks—you want the flavors to build and the mixture to thicken enough that it coats a spoon.
- Blend your cheese sauce:
- Once your soaked cashews are drained and ready, add them to the blender with everything else and blend until it's completely smooth with no gritty bits. Pour it into a saucepan and warm it gently, whisking constantly so it doesn't seize or scald.
- Toast the sourdough:
- Brush your bread slices with butter or oil on both sides and toast them in a dry skillet over medium heat, flipping once, until they're golden brown and crispy. The goal is for them to have some structure so they don't immediately disintegrate under the weight of the filling.
- Bring it all together:
- Place your toasted bread on a plate, spoon the warm lentil mixture generously over top, then drizzle with the cheese sauce. Top with a handful of raw red onion slices and pickles for brightness, and serve right away while everything is still warm and the bread is still crispy.
Pin it What started as a way to use up leftover lentils has become the thing I make when I want to feel like I'm taking care of the people I'm cooking for. There's something about serving food that looks indulgent and tastes deeply satisfying, especially when it happens to be vegan—it shifts how people think about what plant-based eating can be.
Making the Cheese Sauce Your Own
The beauty of a cashew-based cheese sauce is that it's a blank canvas for whatever flavor direction you want to go. I've made it with a pinch of cayenne for heat, added roasted garlic for extra depth, or even swapped the lemon juice for lime to make it taste fresher and brighter. If you're cooking for someone with a nut allergy, sunflower seeds work just as well as cashews—they blend just as smoothly and create the same silky texture.
Customizing the Filling
One night I sautéed a handful of chopped mushrooms into the base and the whole thing took on a deeper, more savory character that felt almost meaty. You could also stir in some grated carrot for subtle sweetness, or add diced jalapeños if you like heat. The simmering time gives you flexibility—the longer it cooks, the more the flavors meld and the sauce thickens, so you can adjust the timing based on how thick or saucy you prefer it.
Serving and Pairing Ideas
This feels most celebratory when served with something cold and crisp on the side—a bright slaw, a simple green salad, or even just cucumber slices with a bit of vinegar and salt. It pairs surprisingly well with beer, especially a hoppy lager, because the bitterness cuts through the richness of the sauce and the umami depth of the filling.
- Toast your bread right before serving so it stays crispy and doesn't get soggy from the filling.
- Warm your cheese sauce gently rather than at a rolling boil, so it stays creamy instead of breaking or separating.
- Serve everything on a plate rather than as a handheld sandwich unless you want it to be an intentionally messy, fun meal.
Pin it This is the kind of dish that reminds you why you cook in the first place—it brings people together and tastes like you care. Make it once and you'll understand why it's become a regular in my kitchen.
Recipe FAQs
- → What type of lentils are best to use?
Brown or green lentils work well as they hold their shape and provide a hearty texture that complements the sauce.
- → Can I use a different bread than sourdough?
Yes, any thick, sturdy bread like ciabatta or gluten-free bread can be toasted and will support the toppings nicely.
- → How do I achieve the creamy vegan cheese sauce?
Soaking raw cashews and blending them with plant milk, nutritional yeast, and spices creates a smooth, rich sauce that melts nicely when heated.
- → Are there options to make this dish spicier?
Adding chili powder, diced jalapeños, or hot sauce during cooking can boost the heat to your preference.
- → Can this dish be prepared nut-free?
Replace the cashews in the cheese sauce with sunflower seeds and double-check other ingredients for allergens to keep it nut-free.