What is your favourite comfort food? One of my all-time favourite’s is the good old grilled cheese sandwich. Back in my early vegan days, there really weren’t any decent vegan cheeses (if you could even find any at all), and I pretty much figured that my grilled cheese days were through.
But I was wrong! One day I stumbled upon The Ultimate Uncheese Cookbook by Joanne Stepaniak (an early innovator in homemade vegan cheeses), in it I found recipes for mac & cheese, cheesy soups, fondues, dips and dressings, and of course grilled cheese sandwiches. This recipe stems from her Gooey Grilled Cheez, which I’ve adjusted and adapted to my taste over the years.
Even now, with all the great vegan cheeses available in the stores, I still find myself returning to this recipe. I love how easy it is, and that I control the ingredients. And although it’s not going to fool anyone into thinking that it’s a “real” grilled cheese, it totally fulfills the desire for a deliciously ooey gooey, grilled sandwich.
I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram so I can see your version.
Vegan Grilled Cheese Sandwiches
Recipe Type: lunch / sandwich
Makes: 2 sandwiches
Adapted from The Ultimate Uncheese Cookbook by Joanne Stepaniak
- 2/3 cup Plain Non-Dairy Milk (I used unsweetened almond)
- 1/4 cup Nutritional Yeast
- 2 tbsp Cashew Butter
- 5 tsp Tapioca Starch (aka tapioca flour) 1
- 1 tbsp Lemon Juice 2
- 1 tbsp Apple Cider Vinegar 2
- 1/2 tsp Onion Powder
- 1/2 tsp Salt
- 4 Slices of Bread 3
- 2 tbsp Vegan Butter (I use Earth Balance)
Whisk together all the ingredients in a small saucepan (don’t worry too much about the cashew butter, it will blend in as it melts). Cook over medium-high heat, stirring constantly with a wire whisk, until very thick and smooth. Remove from heat.
making the sandwich:
Heat skillet over medium heat. Generously butter one side of each slice of bread. Place two of the bread slices, butter-side-down, onto the skillet. Cover each with a thick layer of the cheesy filling, and top with the remaining slices of bread (butter-side-up).
Grill until each side golden and toasty, carefully flipping over once.
Slice sandwiches in half, and serve immediately.
1. I strongly recommend against substituting another starch for the tapioca. Although other starches will thicken the mixture, they don’t create a stringy, cheese-like texture that tapioca does.
2. If a less tangy flavour is preferred, the lemon juice and apple cider vinegar can be reduced to 2 teaspoons each.
3. Use your favourite bread to make the sandwiches. I love using French bread for mine.