Toast the ciabatta loaf.
Make the Cashew Burrata by blending the soaked and drained cashews, water, lemon juice, nutritional yeast, and salt until it reaches the consistency of burrata.
Assemble the sandwich with the toasted ciabatta, Cashew Burrata, peach slices, vegan hot honey, caramelized onions, arugula, Meyer lemon zest and juice, balsamic glaze, and heirloom tomatoes.
Season with salt and pepper, and drizzle with 1 tsp of olive oil.
Finish with more Cashew Burrata on top.
