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August 15, 2014 | Posted in:Dinner, Gluten-Free, Lunch

Ever since I defied the “sucky vegan cheese” odds with my Quesadillas with Monterey Jack Cheese, I’ve been trying to think of new ways to use my invention.

This past week, I have been surrounded by children. My cousins (ages 11-12) came down to visit from Delaware, which allowed me to channel my inner tween. I also babysat my former colleague’s little girls (ages 6 and 8) for the week, for whom I was a personal chef of mini treats.

Surrounding myself around young ones all week put my mind in a juvenile place. It wasn’t surprising that by the middle of the week, I was having an intense craving for the ultimate American young’un meal: grilled cheese and tomato soup. And now, with my new discovery of melty vegan cheese, I could finally pull off this gem! Don’t forget to check out my Tomato Basil Soup, which goes perfectly with the grilled cheese sandwiches!

 

Grilled Cheese Sandwiches

Prep Time: 10 minutes

Cook Time: 10-15 minutes

Yield: 4-6 grilled cheese sandwiches (depending on the size of the bread)

 

Ingredients:

For Cheese:

  • 4 handfuls raw cashews (milled, OR soaked for 8 hours, then drained)
  • 4 tbs nutritional yeast
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 2/3 cup coconut milk
  • 1/4 cup olive oil

Other Ingredients:

  • your favorite bread (I used Trader Joe’s gluten-free vegan Brown Rice bread)
  • grape seed oil or coconut oil, for frying

 

Step 1: Blend the raw cashews.

Let’s get the most difficult part out of the way first, and that’s the cashew cheese. I have a NutriBullet, which has a milling blade that grinds cashews to a flour without the need for soaking. (Seriously people, buy a NutriBullet. They’re the best.) I believe a coffee grinder will do the job, as well. For the non-soakers, blend your cashews first before adding the rest of the ingredients.

Pre milling

Pre milling

Post milling

Post milling

For most of you, you will need to soak your cashews for 8 hours prior to making this meal. Once the soaking is over, drain your cashews. Make sure you have a strong blender or food processor to avoid chunks of wet cashews (ew). For the soakers, you’ll probably need blend the cashews and coconut milk first before adding the rest of the ingredients.

 

Step 2: Blend the rest of the cashew cheese ingredients.

Blend ingredients until you have a smooth, thick consistency. This cheese is really thick and oozy.

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mmmmm… cheesy!

 

Step 3: Scoop cashew cheese onto your bread slices.

If you’re using frozen gluten-free bread like I did, you’re going to want to toast your bread before you scoop. Don’t cook the bread fully, but toast it just enough to evaporate the wetness and make it warm throughout. (Disregard if you’re not using frozen bread).

Lay out your bottom slices and scoop 2-3 heaping tablespoons of cashew cheese onto your bread. Our bread is small, so we use 2 tablespoons of cheese per sandwich. If you’re using bigger bread slices, feel free to use three, or even four, scoops of cashew cheese. With the back of your spoon, spread the cheese evenly throughout the bread slice.

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Once the cheese is on the bottom slice, place your top slice on top of the cheese, making the sandwich kiss. Resist the urge to smoosh the sandwich down, as we don’t want the cheese to drip down the bread.

DON'T LET THIS HAPPEN TO YOUR SANDWICH!

DON’T LET THIS HAPPEN TO YOUR SANDWICH!

 

Step 4: Fry your sandwiches on both sides.

In a frying pan on medium-low or medium heat, pour about 2 tablespoons of oil onto the pan. Place your sandwiches onto the pan. I like to shake the pan around for a few seconds to help move the oil throughout the bottom of the bread.

Keep checking the face-down part of your bread every minute or so. When your bread becomes golden brown, flip the sandwich over. You might want to pour another tablespoon of oil onto the pan and mix it around again, just as an added measure to prevent break stickiness (the worst). Your bread should be ready to remove from the pan within the next few minutes.

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Step 5: Slice in half and enjoy!

I paired this bread with my Tomato Soup recipe, and oh my goodness, it was a dream. It was the perfect thing to dip my sandwich into! I haven’t enjoyed this treat in so long, and it was such a treat to indulge in this cruelty-free delight.

You gotta slice it in half!

You gotta slice it in half!

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Pair it with my tomato soup!

Pair it with my tomato soup!

If you make the grilled cheese sandwiches, I have an amazing Tomato Basil Soup (seen above) to pair it with! Also, don’t forget to take a picture of it, post it on Instagram, and use the hashtag #thisvegangirl so I can see it. I’d love to see your grilled cheese sandwiches and how you decide to present them. Speaking of Instagram, follow me! I post my day-to-day meals, if anyone gives a crap. I’m also on Facebook, too. Thanks for all your support!

 

Happy reminiscing (whilst cooking),

thisvegangirllogo

 

4 Comments

  1. Beverly
    December 21, 2015

    Collecting recipes to make for a friend that is lactose intolerant, vegan, and requires a gluten-free diet.

    • This Vegan Girl
      December 21, 2015

      Excellent! You’ll find a lot of what you need on this blog. I hope you enjoy it!

  2. Heather
    April 25, 2016

    Do you use coconut milk that comes in a can? Can unsweetened almond milk be used instead?

    • This Vegan Girl
      April 25, 2016

      Oh yes, unsweetened almond milk would absolutely work here! I use coconut milk in a box. The canned stuff tastes too much like coconut, which is weird for cheese.