The classic French croque monsieur is a rich, indulgent grilled sandwich traditionally made with ham and cheese. This vegan version skips tofu entirely, relying on a creamy cashew-based béchamel and savory mushroom “ham” slices to deliver the same satisfying, melty experience. It’s an approachable recipe that captures the essence of the original while remaining entirely plant-based and comforting.
Ingredients
- 8 slices of sturdy white or sourdough bread
- 1 cup raw cashews (soaked in hot water for 20 minutes)
- 1 ½ cups unsweetened plant milk (almond, oat, or soy)
- 3 tablespoons vegan butter or margarine
- 3 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon nutmeg, freshly grated if possible
- Salt and freshly ground black pepper, to taste
- 1 cup sliced cremini or button mushrooms
- 1 tablespoon soy sauce or tamari
- 1 tablespoon olive oil
- 1 cup vegan grated cheese (such as mozzarella-style or cheddar-style shreds)
- Fresh thyme or chives, for garnish (optional)
Instructions
- Prepare the cashew béchamel: Drain the soaked cashews and blend them with 1 cup plant milk, Dijon mustard, garlic powder, nutmeg, and a pinch of salt until very smooth. Set aside.
- Make the béchamel sauce: In a medium saucepan, melt the vegan butter over medium heat. Once melted, whisk in the flour and cook, stirring constantly, for 2-3 minutes to form a roux without browning it.
- Slowly pour the remaining ½ cup plant milk into the roux while whisking continuously to avoid lumps. Cook until the mixture thickens and coats the back of a spoon, about 4-5 minutes.
- Whisk in the cashew cream mixture prepared earlier. Reduce heat to low and cook for another 2 minutes, stirring frequently. Season with salt and pepper to taste. Remove from heat.
- Prepare the mushroom “ham” slices: Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for 6-8 minutes until browned and slightly crispy on the edges.
- Stir in soy sauce or tamari and cook for another 1-2 minutes. Remove from heat and set aside.
- Assemble the croque monsieur: Preheat your oven broiler or set an oven rack near the top and preheat to 425°F (220°C).
- Lay out 4 slices of bread on a baking sheet. Spread a generous amount of the béchamel sauce on each slice, then layer the mushroom slices evenly on top.
- Sprinkle a good handful of vegan grated cheese over the mushrooms, then top with the remaining 4 slices of bread.
- Spread the remaining béchamel sauce over the top slices of bread, then sprinkle more vegan cheese on top to create a golden crust when baked.
- Place the baking sheet under the broiler for 4-6 minutes, watching closely, until the cheese is melted and bubbly and the tops are golden brown.
- Remove from the oven and let cool for 1-2 minutes. Garnish with fresh thyme or chives if desired, then slice and serve immediately.
Tips
- Cashew soaking: Soaking cashews softens them for a smoother béchamel. If short on time, soak in very hot water for 20 minutes instead of overnight.
- Mushroom alternatives: For a smoky flavor, substitute the mushrooms with thinly sliced smoked seitan or tempeh, seasoned with liquid smoke and soy sauce.
- Cheese options: Use a vegan cheese with good melting properties, like those based on coconut oil or cashews, for the best texture. Nutritional yeast can be added to the béchamel for extra cheesiness.
- Common mistake: Avoid browning the roux too much; it should remain pale to keep the béchamel smooth and creamy rather than grainy or lumpy.
Serving Suggestions
This vegan croque monsieur pairs wonderfully with a crisp green salad dressed with a light vinaigrette to cut through the richness of the sandwich. A side of homemade pickles or cornichons adds a classic French touch, balancing the creaminess with acidity. For a heartier meal, serve alongside roasted potatoes or a bowl of tomato soup for dipping.
Variations
For a vegan croque madame, add a fried or poached plant-based egg substitute on top, such as a tofu scramble patty or a chickpea flour “egg” pancake. To increase the umami depth, mix caramelized onions or sautéed spinach into the béchamel sauce. You can also experiment with different breads like rye or multigrain for added texture and flavor.
Storage and Reheating
Store any leftover vegan croque monsieur in an airtight container in the refrigerator for up to 2 days. To reheat, place the sandwich on a baking sheet in a preheated oven at 350°F (175°C) for 10-12 minutes until warmed through and the cheese topping has re-melted. Avoid microwaving if possible, as it tends to make the bread soggy and the béchamel separate.
Frequently Asked Questions
Can I make the béchamel sauce without cashews?
Yes, you can make a traditional vegan béchamel by using just plant milk, vegan butter, and flour. However, adding cashews creates a richer, creamier texture and adds a subtle nutty flavor that mimics dairy béchamel more closely.
What if I can’t find vegan cheese that melts well?
If vegan cheese is hard to find or doesn’t melt well, try adding nutritional yeast to the béchamel for cheesiness and topping the sandwich with thin slices of vegan mozzarella or a blend of shredded vegan cheeses to improve melting. Alternatively, use a vegan cheese sauce on top.
Is there a way to make this gluten-free?
Yes, substitute the bread with a gluten-free variety and use gluten-free all-purpose flour in the béchamel. Be sure your soy sauce or tamari is also gluten-free. The texture may vary slightly, but the sandwich will still be delicious.
How do I get the top crispy without burning?
Use your oven’s broiler but watch carefully, as it can go from golden to burnt quickly. Keep the rack a few inches below the broiler element and broil in short bursts, checking every minute after the first 3 minutes.
Can I prepare this ahead of time?
You can assemble the sandwiches up to the broiling step and refrigerate them covered for up to 24 hours. When ready, broil as directed. The béchamel may thicken in the fridge, so let it come to room temperature or stir in a splash of plant milk to loosen before assembling.
What other mushrooms work well for the “ham” slices?
Cremini and button mushrooms are mild and readily available, but shiitake or portobello mushrooms add a meatier texture and deeper flavor. Just slice them thinly and sauté similarly with soy sauce for best results.
This vegan croque monsieur offers a luscious, comforting meal that’s surprisingly easy to make without tofu or complicated ingredients. Its creamy béchamel and savory mushroom slices deliver classic French indulgence with a plant-based twist—perfect for brunch, lunch, or a cozy dinner.
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