Growing up, I always loved grilled cheese. I think it is almost a right of passage for American children when your parents make you the classic sandwich with Kraft American cheese slices (the ones in a cellophane wrapper) in between two white slices of bread alongside Campbell’s tomato soup.
Of course, the childhood classic can be elevated and made a bit more “adult” by incorporating finer cheeses, crustier thicker bread and upgrading to tomato bisque – but going vegan doesn’t have to be a step backwards.
To veganise this sandwich, I use creamy cashew cheese sauce along with vegan cheese to make the most ooey-gooey filling sandwiched between crusty homemade sourdough.
Interested in making your own sourdough for this recipe? My two current favourite sourdough recipe sites/ resources are:
vegan grilled cheese
Ingredients
- 2 slices sourdough bread make your own for the best
- ½ portion of cheese sauce
- 15 grams mustard of choice
- 10 grams vegan cheddar cheese
- tomatoes sautéed cabbage, pepper, kale etc.
Instructions
- Heat 1 teaspoon of oil or vegan butter in a skillet and heat the slices of bread on both sides.
- Top one slice of bread with a heaped tablespoon of the vegan cheese sauce.
- Add in veggies of choice and sprinkle with additional vegan cheese.
- On the other side of bread spread the of choice and more vegan cheese sauce.
- Place lid on top of the pan until vegan cheese is melted and on the other side of bread.
- Cook on medium heat in a skillet or in the oven on grill setting for two to three minutes.
