Vegan Eggplant Parm Sandwich

1: Prepare the cashew cheese by blending soaked cashews, nutritional yeast, plant milk or water, tapioca or potato starch, lemon juice, olive oil, and salt until smooth.

2: Cook the blended mixture on the stove until it thickens, then leave to cool.

3: Fry or bake the eggplant until crispy.

4: Assemble the sandwich by placing crispy eggplant, cashew cheese, sun-dried tomato, and arugula on warm crusty bread.

5: Drizzle with balsamic and olive oil before serving.