Sundried Tomato Vegan Grilled Cheese

For the Sundried Tomato Cashew Cream: Combine 1 cup soaked cashews, 6 sundried tomatoes, 2 tablespoons olive oil, 2 tablespoons tahini, sea salt, and garlic powder in a blender. Blend until thick, adding water if you prefer a thinner spread.

For the Grilled Cheese: Toast 2 slices of bread in a pan with coconut oil until golden. Remove the bread from the pan. Top each slice with some vegan cheese, sautéed spinach, and the prepared sundried tomato cashew cream. Sandwich the slices together and cook on both sides for another minute or two until the cheese is melted and the sandwich is heated through.