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Start the cheese filling and soup base: Blend water, sauerkraut juice, cashews, nutritional yeast flakes, truffle oil, olive oil, salt and tapioca sarch in a high-speed blender until silky smooth. Reserve ⅓ cup of the sauce.
Pour remaining cheese mixture into a deep skillet and heat over medium-low heat, stirring often with a rubber spatula. As mixture thickens, continue stirring and scraping skillet sides and bottom. Once smooth and creamy (4 to 6 minutes), scrape cheese into a wide, shallow container. Place in the freezer for a few minutes to cool a bit.
Preheat a soup pot over medium heat. Saute garlic in olive oil for 30 seconds. Add the italian seasoning and give a stir.
Add crushed tomatoes, vegetable broth, and reserved uncooked cheese sauce to the pot and whisk well. Simmer 6 to 8 minutes or until soup slightly thickens. Pulse with an immersion blender for a smooth soup, or keep it chunky. It’s up to you! I kept it chunky in the photo.
Preheat a large cast iron pan over medium heat. Butter two pieces of bread. Spoon about ¼ cup of cheese on the unbuttered side of a piece of bread and gently close sandwich so cheese spreads towards the edges.
Cook for 2 to 3 minutes per side, pressing down gently with a spatula, until golden brown.
Slice sandwiches in half and serve with bowls of soup. Spoon is optional!