Step 1

Boil 2 cups of water and soak the cashews in it for at least 5 minutes. Discard the soaking water and add the cashews to a high powered blender along with 1 cup fresh water, wine, lemon juice, miso paste, salt and tapioca starch. Blend until very smooth.

Step 2

Pour the mixture into a saucepan and heat over medium-high heat, stirring constantly until it starts to clump. Keep stirring until suddenly it becomes one melty mass of cheese. Remove from heat immediately and cover until ready to assemble the sandwiches.

Step 3

In a large pan over medium-high heat, warm the oil then add the onions and garlic and sauté for 3-4 minutes, stirring frequently.

Step 4

Add the tempeh pieces and continue to cook on medium heat for 15 minutes, stirring frequently, until browned. Now add the soy sauce and paprika and stir to coat. Remove from heat.

Step 5

Whisk all dressing ingredients in a bowl until well combined. Set aside.

Step 6

Lightly butter one side of each piece of bread and toast for 1-2 minutes in a pan, until lightly golden brown.

Step 7

Using the toasted bread, assemble each sandwich. Spread on some Russian dressing, top with tempeh mixture, then cheese and sauerkraut. Place another piece of bread on top, toasted side up. Serve immediately and enjoy.