Vegan Grilled Cheese Sandwiches

Vegan Grilled Cheese Sandwiches might be just the main course you are searching for. One portion of this dish contains about 46g of protein, 46g of fat, and a total of 1321 calories. For $3.2 per serving, this recipe covers 57% of your daily requirements of vitamins and minerals. This recipe serves 2. 3588 people have tried and liked this recipe. It is brought to you by Vegan Yumminess. From preparation to the plate, this recipe takes about 20 minutes. The Fourth Of July will be even more special with this recipe. A mixture of bread, nutritional yeast flakes, garlic powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 99%, this dish is excellent. If you like this recipe, you might also like recipes such as Crockpot Pulled Pork + Beer Cheese Grilled Cheese Sandwiches, Barbecue Mac and Cheese Grilled Cheese Sandwiches, and Vegan Breakfast Sandwiches with Cholula Cashew Cheese.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium saucepan, bring several cups of water to boil.

Place prepared potato, carrot, and onion into the boiling water, and cook until potatoes are fork tender, or about 10 minutes.

While your potatoes, carrot, and onion are cooking, place cup water (preferably water from your pot of cooking/cooked vegetables), cashews, coconut milk, yeast flakes, lemon juice, salt, and garlic powder into your blender. Blend on high until everything is creamy smooth.

When potatoes are fork-tender, place potatoes, carrot, and onion into your blender--using a slotted spoon to avoid adding excess water to your cheese.

Blend everything on high until smooth.

You can use this cheese as is (pretty warm) to make your grilled cheese sandwiches, or you can place it in the fridge for a few hours or days to cool and thicken up slightly--which makes a less messy grilled cheese sandwich. If you're like me, you don't mind ooey gooey all-over-the-place cheese, and the hot stuff works just fine.

Slather your cheese sauce on 2 thick slices of bread, slap 'em together, and brush the outsides of your sandwich with either coconut oil (or other heat-safe oil of your choice) or vegan butter. (I use Earth Balance, generally.)

Place your sandwich in a preheated pan or griddle on medium heat. Usually, my sandwiches only need about 30 seconds to 1 minute on each side to be nice and crispy. Check your first sandwiches frequently, as they can burn quickly without warning.

 

Step by step:

1. In a medium saucepan, bring several cups of water to boil.

2. Place prepared potato, carrot, and onion into the boiling water, and cook until potatoes are fork tender, or about 10 minutes.While your potatoes, carrot, and onion are cooking, place cup water (preferably water from your pot of cooking/cooked vegetables), cashews, coconut milk, yeast flakes, lemon juice, salt, and garlic powder into your blender. Blend on high until everything is creamy smooth.When potatoes are fork-tender, place potatoes, carrot, and onion into your blender--using a slotted spoon to avoid adding excess water to your cheese.Blend everything on high until smooth.You can use this cheese as is (pretty warm) to make your grilled cheese sandwiches, or you can place it in the fridge for a few hours or days to cool and thicken up slightly--which makes a less messy grilled cheese sandwich. If you're like me, you don't mind ooey gooey all-over-the-place cheese, and the hot stuff works just fine.Slather your cheese sauce on 2 thick slices of bread, slap 'em together, and brush the outsides of your sandwich with either coconut oil (or other heat-safe oil of your choice) or vegan butter. (I use Earth Balance, generally.)

3. Place your sandwich in a preheated pan or griddle on medium heat. Usually, my sandwiches only need about 30 seconds to 1 minute on each side to be nice and crispy. Check your first sandwiches frequently, as they can burn quickly without warning.

Nutrition Information:

covered percent of daily need